Muffins make me super happy.
They are really so good. Just delightful. A great way to start your day. Or have as an afternoon snack. Taking the time to bake them up on the weekend just signifies taking the time to treat yourself. Plus, they make your house smell so good. That smell should be a candle. Well, it probably already is.
We haven’t been eating muffins as much as before as we have been following a more Paleo- friendly diet, but that hasn’t stopped me from making them. We bring them to work or Autumn’s daycare. Sharing is caring.
But the thing I love most about muffins now is that Autumn and I get to make them together. She really wants to be involved when I am in the kitchen. I’ve found that baking works pretty well as there are no sharp knives. Yeah, knives don’t really work with tiny toddler hands. But she likes when I count out the Tablespoons or Cups of ingredients. and he LOVES cracking eggs. Seriously loves to crack eggs. She loves when I make crustless quiche as she can crack a dozen eggs.
So when it came to picking the recipe for month’s Secret Recipe Club post I knew I would have to check out all the baking related recipes from Karen’s Kitchen Stories so I could keep Autumn envovled. And Karen has so so many awesome recipes. I enjoyed browsing through all of Karen’s bread recipes as her recipe annex is quite extensive and they all looked so good. I have bookmarked so many recipes like her Chocolate Walnut Babka, Overnight White Bread, and Transitional Whole Wheat Sandwich Bread.
While bread would have been delicious to make I wanted to make something that Autumn could really help with. So I turned back to her well organized recipe index to find another recipe. I saw these Double Chocolate Chip Banana Muffins and knew they would be a great muffin and something manageable to involve a toddler.
These muffins are a real breakfast treat as they have 2 kinds of chocolate in the batter. But some days you just need a treat. But the banana makes them healthy, right? ha! The recipe calls for the addition of sour cream to the batter, but I didn’t have that on hand and knew I wouldn’t use the rest of the container, so I used Greek yogurt. I thought the taste and texture of the muffins so I think the ingredient swap worked just fine.
I also added chocolate chips to the tops of the muffins as you can’t have too many chocolate chips. That’s a fact.
I really suggest that you whip up a batch of these Double Chocolate Chip Banana Muffins for, or even with, the ones you love. Thanks for such a good recipe Karen!! So yummy!
- 1 1/4 C all purpose flour
- 1/3 Dutch process unsweetened cocoa
- 1 1/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 3/4 Cup mashed banana, about 2 medium previously frozen bananas
- 1/3 Cup sour cream or Greek Yogurt
- 1 large egg
- 1/2 Cup granulated sugar
- 1/4 Cup canola oil
- 1 teaspoon vanilla extract
- Generous 1/2 C dark or semi-sweet chocolate chips, and 60 more chips for the top of the muffins
- Preheat the oven to 350 degrees F and line a 12 cup muffin tin with paper liners.
- Whisk the flour, cocoa, baking powder, baking soda, salt, and cinnamon together in a medium bowl.
- In a large bowl, whisk the banana and sour cream/yogurt until smooth.
- Add the egg, sugar, oil, and vanilla extract until smooth.
- Fold in the flour mixture and chocolate chips until just combined.
- Portion evenly into the muffin wrappers. Add 5 chocolate chips to the top of each muffin.
- Bake for 18 to 20 minutes. Cool in the pan for about 2 minutes, and then on a wire rack.
Slightly Adapted from Karen's Kitchen Stories
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