Banana Yogurt Muffins with a Whole-Lotta Chocolate

February 5, 2011 § 2 Comments

There’s no sense in beating around the bush: While these muffins are chalk full of chocolate, in my book, this is a “slimmed-down” breakfast.  That’s not exactly a caveat, but as I am a muffin fanatic, and I don’t shy away from the decadent stuff, I think a mere acknowledgment is merited for this recipe.

The base of these little bites are a blend of white whole-wheat flour and oat bran.  While these muffins have no oil or butter, I added plain, whole-milk yogurt & mashed bananas to the mix to keep these muffins from turning into dense-as-brick hockey pucks.  (Note: I have not tried this recipe using lower-fat yogurts.  While I always encourage experimenting, whether in cooking or in the more-exact chemistry of baked goods, I imagine that a non-fat plain yogurt would certainly affect the texture of these muffins as the yogurt is the only fat source on the ingredient list.)

I’ve dabbled with the sugar ratio — if you’d like, add a bit more (1/2 a cup) but I found that the bananas (and chocolate!) added plenty of sweetness on their own, so I’ve settled on a mere 1/3 of a cup for the whole batch.

One thing to note: If you make these muffins in batches (one batch tonight, one batch tomorrow) and wind up refrigerating part of the dough, before baking the chilled dough, add a little bit of almond milk (1-3 tablespoons) so that the batter becomes more liquidy and is reconstituted back to its original texture.  While these breakfast treats are best the day-of, they’re still quite moist the second day and make great snack leftovers.  If you still have a muffin stockpile after that, I recommend freezing them and thawing them (they freeze and thaw wonderfully) before serving.

Ingredients:
1 cup white whole-wheat flour
1 cup oat bran
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1/2 (heaping) teaspoon cinnamon
1/3 cup brown sugar, lightly packed
1 cup chocolate chips/shavings

1 cup plain, whole-milk yogurt
1 cup mashed, overly ripe banana (about 2 large bananas, preferably ripe to the point of squishy-ness and blackened skins)
2 tablespoons almond milk
1 teaspoon vanilla

Method:

1.  Preheat oven to 350 degrees.  Grease muffin tins and set aside.

2.  Mix dry ingredients, including sugar, with a fork.  Add chocolate chips to the dry ingredients (by tossing chips/chocolate shavings in the flour mixture, chips will not sink to the bottom of each muffin).

3.  In a separate bowl, mash banana.  Add yogurt, almond milk and vanilla.  Stir well.  Add to dry ingredients and stir, just until incorporated.

4.  Fill 4/5 of each muffin (nearly to the top) with batter – they won’t rise a terrific amount.  Bake until slightly golden around the edges and when the center bounces back a bit, with the touch of an index finger (or when the knife comes out clean).  About 18-22 minutes, but keep an eye out — cooking times will vary depending on the size of the muffin tin.

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§ 2 Responses to Banana Yogurt Muffins with a Whole-Lotta Chocolate

  • Hehe, I love how you describes these with “A Whole-Lotta Chocolate.” 🙂 I absolutely love how healthy these Banana Yogurt Muffins are! 😀

  • cousin fiona says:

    I made these muffins because I had a lot of bananas going brown in my fruit box. They were tasty! Although I am guessing they would have been even more delicious with the oatbran,

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