Let's talk about breakfast! It's my favorite meal of the day but it can be a tricky one because mornings are go, go, go! Ok, dinner is nuts too but there's something so soul satisfying to me about having a hot cup of coffee and a nice breakfast. I'm a die hard fan of baked goods and I like to make my own most of the time. This helps me control the ingredients and save on cost but I still try to keep breakfast baked goods simple. These muffins hit the spot, kick my chocolate cravings in the teeth and my kids loved them too.
Here's what you'll need for these delicious muffins to make ahead and enjoy for breakfasts and snacks....
(makes approx. 10 muffins)
-2 ripe bananas
-1/2 cup Greek yogurt
-1 tsp vanilla extract
-1/2 cup sugar
- 1 1/2 cups flour
- 1/2 cup unsweetened baking cocoa
-1/2 cup milk
- 2 tsp baking powder
-1 tsp espresso powder
- 1/2 tsp salt
-1/2 cup chocolate chips or chunks
Grease a muffin tray and pre-heat the oven to 350 degrees. In a large bowl, mash the bananas and mix them with the eggs, yogurt, vanilla, milk and sugar. Pour the dry ingredients of flour, baking cocoa, baking powder, espresso powder and salt on top. Use a fork to lightly mix together the dry ingredients and then combine the dry and wet ingredients until mixed thoroughly.
Scoop the batter into the muffin wells. I use approx. 1/3 cup per muffin. Sprinkle the chocolate chips or chunks on top of the uncooked muffins. Bake at 350 degrees for 20-25 minutes and remove from the oven once an inserted toothpick can be removed without batter on it (I find that 22 minutes works great for me). Allow to cool in the tray for 20 minutes before transferring to a cooling rack to complete cooling. Enjoy!
New England wife, mom & home baker. Faith, food, fitness, baking, cooking and constantly cleaning my kitchen.