Tag Archives: Muffin

Dark Chocolate & Banana Muffins


UPDATE: I just discovered that Kim and I, here at Fourthbrookstick, have been awarded the Liebster Award from Nicola at Unhip Squirrel! I couldn’t believe it! We’d like to offer other people ideas for new ways of eating and thinking about food and cooking, and it’s great to be recognized for that! Thanks so much Nicola! Make sure to visit her blog too, because she’s got some delicious stuff!

Round up your best recipes, y’all, because now Kim and I must now choose 5 from all your amazing blogs to forward this award to!

And on that note, of unique recipes, here’s a not-so-startlingly unique concept, but delicious never-the-less!

With peanuts. Of course. I was inspired to make this from Caron’s Chocolate Banana Bread recipe at VeganMonster. I’ve been waiting for my bananas to ripen enough to bake with, and when I read Caron’s blog, I’d found a match!

I don’t actually own measuring spoons, so since I’ve moved out of Mom & Dad’s, when I cook, I kind of got in the habit of guesstimating, well, everything. So I was a pleasantly surprised when these muffins turned out a perfect light, moist texture and delicious taste.

1/2 cup whole wheat flour

1/4 cup flax seed

1/4 cup oat flour

1 1/2 teaspoon baking soda

1 teaspoon cinnamon

a couple pinches salt

1/2 cup applesauce

2 bananas

1/4 cup dark chocolate chips +/or crushed peanuts

Preheat oven to 350 degrees. Combine whole wheat flour, flax seed, oat flour, baking soda, cinnamon, chocolate chips and peanuts in one bowl.

Mush bananas and combine with applesauce. These, and the dark chocolate, are our sweeteners. Notice there’s no sugar or butter in this recipe. This is an incredibly tasty, “no-guilt”, as they say, muffin. Dark chocolate, as opposed to milk chocolate, or even semi-sweet chocolate, has less sugar and cocoa butter (fat), while tasting, in my opinion, far better than milk chocolate.

Slowly add flour mixture to applesauce mixture, folding it into itself.

Spray muffin pan, and fill muffin cups to somewhat overflowing. Bake for about 15 minutes, but check on them after 10.

What I thought: Once these were baked, and I’d taken my photographs, I curled up on the couch and ate these with a cup of coffee and read “Sense & Sensibility.” Perfect. They were perfectly sweet, healthy, and filling.

-Beth

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