I have not made muffins or cupcakes in a very long time and even though I have plenty of muffin variations on my baking to do list I just don't have enough time to get to them all quickly enough. I really need more hours in the day...but, who doesn't?
These double chocolate breakfast muffins are super good. If you are having breakfast on the go, which many people do, these are a fast and very convenient way to get some healthy fats and fiber in your day.
You can even freeze these and microwave for 20-30 seconds and they would be as good as freshly baked. The recipe came from my old banana, apple and oatmeal muffins I made a while back. I just made some adjustments and got the chocolate version :-)
On another note, has anyone heard of the HCG diet? I think it is the most ridiculous diet I have ever heard. It is not only extremely dangerous but please...are you serious on this? IT DOES NOT WORK. All I can say is good luck to those on it. I would like to see them 3 to 6 months post diet and see their results...or the lack of them for that matter!!
I mean, 500 calories a day (no carbs what so ever) an injection of the HCG hormone (which by the way, it is found on pregnant women's urine) Really?
You will lose weight fast and a bunch of it. With 500 calories a day you bet your ass you are going to loose weight......
I wish the FDA would be a little more diligent and have the consumers back when it comes to allowing such crazy things to flow freely in the market...but then again, everything is about money so what would they care right?
Anyhow, enough of this because the subject makes me super furious.
I am leaving you with these chocolate breakfast muffins that are fabulous on the go, especially for breakfast :-)
Enjoy!!
The batter looks really dark because of the dark chocolate cocoa that I used. Dark chocolate cocoa has much better antioxidant properties so try to go with this option if you can.
You can freeze these chocolate muffins no problem. I use zipper plastic bags. Just before eating microwave for 20-30 seconds and you will be good to go.
Ingredients
Makes 14 medium to large muffins. I got 17 but mine weren't that big
2 ripe bananas, mashed
1 egg
1/4 cup olive oil
1/3 cup soy milk
3/4 cup unrefined sugar
3/4 cup whole wheat pastry flour
1/4 cup dark cocoa Powder
1 3/4 cup oats
3 teaspoons baking powder
1/2 cup dark chocolate chips
1 teaspoon chocolate extract, you can use vanilla extract as well
Preheat oven to 350F degrees. Lined muffin pan with muffin paper cups.
In a bowl combine bananas, milk, oil, sugar, chocolate extract, and egg. Add dry ingredients, flour, dark cocoa powder, oats, and baking powder and whisk until well incorporated. Fold in chocolate chips.
Place two scoops (about two tablespoons) of the mixture evenly into each muffin cup (you want 3/4 of the muffin cup to be filled with the batter).
Bake for 20-25 minutes or until tester comes out clean.
Make sure you remove the muffins from the pan immediately after they are done. Let them cool on a wire rack.
Nutrition facts are calculated based on 14 servings. Each serving equals to 1 muffin. This is high in fiber, manganese and phosphorous.
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