Every so often when I shopping, I see those pretty, yellow bunches of bananas and I just can’t resist buying a bunch. I have visions of my children suddenly loving the texture of bananas and begging for more. Or of myself making grand breakfasts every morning teeming with bananas and all sorts of other healthy things.
But in reality, I give my boys bananas for lunch and they crinkle their noses and tell me they’re slimy. And I make myself peanut butter and banana toast once and promptly forget that I have bananas. Until, of course, the smell of overripe bananas permeates my kitchen.
When this happened (again) I was about to make some banana bread. But my boys sometimes get finicky about banana bread (have I mentioned that they’re picky?) so I decided to make some muffins instead. And not just any muffins, chocolate muffins…with flax seed…and two kinds of chocolate chips. I think I might hide these from the kids and just eat them myself.
*Don’t have access to flax seed? Replace it with additional whole wheat or all purpose flour.
Chocolate Banana Muffins
Adapted from Edesia’s Notebook
3 very ripe bananas, mashed
½ cup canola oil
½ brown sugar, packed
1 tsp pure vanilla extract
1 cup all purpose flour
¾ cup whole wheat flour
¼ cup ground flax seed
6 tbsp cocoa powder
1 tsp baking soda
¼ tsp salt
¼ cup white chocolate chips
¼ cup mini semi sweet chocolate chips
Preheat the oven to 350 degrees F and line muffin tins with paper liners.
In a medium sized bowl, stir together the mashed bananas, oil, brown sugar, eggs, and vanilla.
In a separate bowl, whisk together the flours, flax, cocoa powder, baking soda, and salt.
Pour the dry ingredients over the wet ingredients and stir until just combined. The batter will still be quite lumpy. Fold in the chocolate chips.
Divide the batter evenly into the prepared muffin tins; filling each up about 2/3 full. Bake for 20-25 minutes or until a toothpick inserted into the center of the muffins comes out clean. Move to wire racks and cool.
Makes 14 muffins