Bedtime routine is a big deal in our house. If Mairead doesn’t get at least three story books and a quick back scratch before falling asleep it makes for a helluva restless night. Tonight we read a library book before bed that is a spin off of Sleeping Beauty. In the story, the princess wakes up after 100 years of sleep and no longer has dark circles and bags under her eyes. Mairead piped up, “Not like those ugly bags you have Mom.” The End.
I run on very little sleep. I predict this will come back to bite me someday, but for as long as I can remember I (happily) wake up really early every day but I also stay up very late. If there is anything that needs cleaning, sorting, reading, watching, fixing, re-organizing, I will make sure it gets done before I go to bed. It’s awful! I have to fight with myself to lie down every night and once I do I’m annoyed that I didn’t try to rest hours earlier. And yet here I am in the wee hours writing out this recipe for you all to wake up to tomorrow! But I’ll make this one quick.
As I’ve mentioned in my previous banana recipes, I subconsciously buy bananas only to let them go rotten so I can bake something. This time is no different. I made these to have as something we could gobble down quick as we had a pretty busy week just in time for….. Mairead to get the flu and puke chocolaty muffin all over my white duvet. Yup, never making these again. It’s too bad because they were yummy and healthy to boot. It might take some time to get over this one.
I upped the chocolate intake because well, I’m not afraid of it. There is chocolate in every bite. My rambling is making no sense, perhaps it is time for me to get to bed. Goodnight folks and enjoy the muffins!
Healthy Chocolate Banana Muffins
1 cup whole wheat flour (1 tbsp removed)*
1 tablespoon cornstarch
1/2 teaspoon baking soda
1/4 teaspoon salt
4 tablespoons cocoa powder
1 large egg
1/2 cup plain Greek yogurt
1/4 cup melted coconut oil
1 teaspoon vanilla extract
1/2 cup brown sugar, lightly packed
1 cup over ripe bananas, mashed (2-3 bananas)
1 cup dark chocolate chips
*Removing the tbsp of flour and replacing it with the tbsp of cornstarch creates a cake flour allowing for a softer muffin. This was my first time trying this method and I am pleased with the results. You be the judge.
Preheat oven to 350 degrees.
Spray muffin tin with cooking spray, set aside.
In a large bowl sift together flour and cornstarch.
Add baking soda, salt, and cocoa powder and mix.
In a separate bowl whisk egg, yogurt, coconut oil, and vanilla. Stir in brown sugar until combined.
Mash bananas well and add to yogurt mixture. Stir to mix.
Add the banana mixture to the dry ingredients and stir to combine. Do not over-mix!
Fold in chocolate chips
Divide batter evenly between muffin cups.
Bake for 15-18 minutes or until cake tester comes out clean. Enjoy!
By Three Happy Folk
Adapted from Chelsea’s Messy Apron