Crazy Monkey Muffins (Chocolate Banana Muffins)
A little-known fact about me: I am not a fan of combining fruit and chocolate. I know most people love it, but while I will eat pretty much anything, fruit and chocolate together has just never done it for me. So it was a huge surprise when I made these muffins and loved them. I like that they offer a hit of chocolate without being too sweet and that they are super moist. I recommend adding the chopped walnuts for a protein boost and, if you like things on the sweeter side, throw in some chocolate chips as well.
- 3 Tbsp. unsalted butter
- 1/2 cup brown sugar packed
- 2 very ripe bananas
- 2 eggs
- 3/4 cup low fat plain yogurt or use any variety
- 1 tsp. vanilla extract
- 1 1/2 cups whole wheat flour (use wheat/gluten-free if needed) or use spelt flour, I like the white whole wheat from King Arthur Flour
- 1/2 cup unsweetened cocoa powder sifted
- 1/2 tsp. baking soda
- 1/2 tsp. kosher salt, sea salt, or other coarse salt
- 1/2 tsp. ground cinnamon
- 1/2 cup chopped walnuts optional
- 1/2 cup semi-sweet chocolate chips optional
- Preheat oven to 350 degrees. Spray or grease a muffin tin or line with liners.
- Using a food processor or a mixer, cream the butter and brown sugar.
- Add the banana and eggs and mix well.
- Add the yogurt and vanilla and mix again.
- Mix in the flour, sifted cocoa powder (or just sift it directly into the bowl), baking soda, salt, and cinnamon, blend quickly and thoroughly until just combined.
- Fold in nuts and/or chocolate chips, if using.
- Distribute the batter in the muffin tin (the cups will be quite full), and bake for 15 - 20 minutes, or until a toothpick inserted into the middle of a muffin comes out clean. Cool completely on a cooling rack and then store in an airtight container for up to 3 days or freeze for up to 3 months.
Do Ahead or Delegate: Combine the dry ingredients, chop the walnuts, or fully prepare and store the muffins in an airtight container or freeze them if desired. Tip: Got too many overripe bananas? Peel them, place them into Ziploc bags, and throw them in the freezer for future smoothies or baked goods. Nutritional Information Per Serving (% based upon daily values): Calories 181, Total Fat: 5g, 8%; Saturated Fat: 3g, 14%; Cholesterol: 36mg, 12%; Sodium: 154mg, 6%; Total Carbohydrate: 32g, 11%; Dietary Fiber: 4g, 17%; Sugar: 14g; Protein: 6g Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
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