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.
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
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.