When I was in high school we had access to vending machines packed full of nutritious and good-for-you snacks like Chili Cheese Fritos, Sour Cream & Cheddar Ruffles, Snickers, Reese’s Peanut Butter Cups, and Otis Spunkmeyer Chocolate Chocolate Chip muffins. I think I ate one of those muffins at least three times a week for breakfast all through high school. It’s the breakfast of champions, I tell you.
Fast forward more years than I’m happy to admit and not a lot has changed, except instead of buying those rich and chocolate-y muffins studded with chocolate chips I just make my own.
Although, because I’m a grown-up, I’ve made them a little healthier by adding banana because it makes me feel a little better about life and, as we all know, if it’s got bananas it’s totally appropriate for breakfast. Yep, that’s the truth.
In about 40 minutes you can have a dozen of these double chocolate banana muffins ready to go. Fresh from the oven each bite of these decadent muffins reveals little pockets of melt-y milk chocolate chips – a mighty fine way to start the day, if you ask me. They’re perfect for a weekend brunch spread, or a take-to-work treat for the break room, or as a special surprise for a neighbor or friend.
You can totally keep them all to yourself – I won’t tell.
- 3 ripe bananas, mashed
- 1/4 cup butter, melted
- 1 egg
- 1/2 cup granulated sugar
- 1 teaspoon vanilla
- 1 tablespoon strong-brewed coffee, at room temperature (see note)
- 1 3/4 cups all purpose flour, divided
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1/4 cup milk chocolate chips
- 1/4 cup walnuts, chopped
- Preheat oven to 350 degrees and prepare a standard sized muffin tin by spraying with cooking spray.
- In a large bowl stir together the mashed bananas, butter, egg, sugar, vanilla, and coffee until well combined.
- In a medium bowl, sift together 1 1/2 cups of flour, cocoa powder, baking soda, and salt.
- Add the dry ingredients to the wet ones and stir until just combined. In the same bowl used for the dry ingredients, toss the chocolate chips with the remaining 1/4 cup of flour. Gently fold the chocolate chips into the batter.
- Divide muffin batter evenly across the muffin cups ( fill each about 1/2 way). Top each muffin with the chopped walnuts and chocolate chips.
- Bake the muffins at 350 degrees about 30 minutes. Starting checking on them at 20 minutes and remove from the oven once they pass the toothpick test.
- Let them cool in the pan for a few minutes before transferring to a wire rack.