Yup – you guessed it. I like eating chocolate for breakfast. There’s nothing wrong with that -right? But this time – I have an excuse. I have been making a conscious effort lately not to waste any food, and to use what we have in the kitchen before going out and spending money on more ingredients ( I tend to spend a lot of money at the grocery store – a girl can get carried away sometimes). So I have been using up all sorts of odds and ends that we have leftover in the fridge – and to be honest, it had resulted in some pretty delicious recipes. I had all sorts of left over baking goods from when I made my this – and I was inspired to make muffins today. Chocolate muffins.
I had bookmarked a muffin recipe from Food Loves Writing a while back – and I crossed my fingers and hoped that I had all the necessary ingredients in the house. Besides the sprouted wheat flour (which I replaced with whole wheat flour) – I was good to go. I used this recipe as a base – added some rolled oats and plain yogurt and a touch of vanilla and cinnamon, as well as replaced the melted butter with melted coconut oil.
The result is a very moist, very flavorful, filling muffin. I’m very picky about the ripeness of bananas, I only like to eat them when they are very yellow – I’m not a fan of brown bits. So if they are past edible by my standards, I let them get very brown and then peel them and place them in the freezer until I’m ready to bake with them. This recipes uses 3 very ripe bananas and yields about 12 muffins – so they are very ‘banana-y’. Packed with bananas, coconut and whole grains – these muffins will satisfy your morning chocolate cravings.
WHOLE GRAIN CHOCOLATE BANANA MUFFINS
(adapted from Food Loves Writing)
1 cup rolled oats
1/2 cup plain yogurt
3 large very ripe bananas – mashed
1/2 cup vegetable or melted coconut oil
1 tsp vanilla extract
1 cup whole wheat flour
3 heaping tablespoons cocoa powder
1/4 cup shredded unsweetened coconut
1/2 cup cane sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
75g dark chocolate, chopped
Preheat the oven to 400°F/205°C
Combine the rolled oats, plain yogurt and bananas in a large bowl and let sit for 10 minutes
While you’re waiting, in a smaller bowl combine the dry ingredients: flour, cocoa powder, coconut, sugar, baking powder and soda, cinnamon and salt
Add the egg, oil and vanilla to the oat/yogurt/banana mixture and combine together
Add the dry ingredients to the wet ingredients and mix well
Lastly, add the chopped chocolate
Scoop into muffins tins that are greased or covered in parchment
Bake for about 20 – 25 minutes
Let me in on your kitchen creations – tag your photos #happyheartedkitchen and share the love!