Wednesday, September 10, 2014

Double chocolate banana muffins aka "sportsy muffins" or "after school muffins" or "freeze those babies muffins"

Yesterday at school pickup I had the whole crew on board. Ellie from carpool for gymnastics and Ava, Sophie and Ryder.

I made some yummy, but healthy pumpkin muffins that had only 1/4 cup of oil in them. Well, I loved them, but their molasses taste turned off most of the kids, except for Ava. None of them would eat them! I think the molasses made the muffins brown so they were expecting chocolate.

Ha. I had to laugh, because as a fellow chocolate lover I understand. So today I was really hungry for somewhat healthy, but tasty chocolate muffins.

I made my usual favorite banana muffins that I adapted from Martha (she uses sour cream and a little less bananas) and added some hershey's chocolate and chocolate chips at the end to top the muffins while they baked.

I died. They were the best muffins I have ever made, except ones that were made to be cupcakes! So good and great for after sports, or running since they have bananas and whole milk yogurt. And my UV lens broke on the first day of school while I was running home to get Sophie's kindergarten sticker with her bus route on it so pardon the light in the photos.

The light might be bright on this photo, but when you are done with scooping the batter into the muffin tins, top with chopped chocolate or chocolate chips. I had a little of both so I just used both. 

To die for. My mom gave me this plate about 10 years ago! 

Decadent chocolate that isn't all that bad for you! 






Double Chocolate Banana Muffins 
Adapted from Martha Stewart 

Makes I large loaf or 12 muffins

1/4 pound (1 stick) unsalted butter, at room temperature 
1 cup of sugar (you can use less, but it might affect the recipe)
2 eggs 
1/3 cup hershey cocoa
1 1/2 cups unbleached all-purpose flour (I like King Arthur)
1 teaspoon salt 
1 teaspoon baking soda 
1 cup of very mashed ripe bananas (I used 2 bananas)
1/2 cup of whole milk plain yogurt 
1 teaspoon vanilla 
chocolate chips 


Preheat oven to 350. Butter the muffin pan with the butter wrapper you will use for the one stick of butter. 

With an electric mixer, cream the butter (room temp) and sugar until light and fluffy. Add room temp eggs beating well. Add hershey's cocoa.  

Add dry ingredients together and whisk (I don't sift) together and combine with butter mixture. Blend well. Add bananas, yogurt and vanilla. Stir well. Top with chocolate chips. 

Bake until your shish kabob stick is clean :). Cool on an oven rack. 

Enjoy! 



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