Nothing wrong with a little chocolate for breakfast, right?! This muffin recipe features the perennial favorite combo of banana and chocolate for a muffin everyone will adore.
Yield: 12muffins
Ingredients
2cupsall-purpose flour
1cupquick-cooking oats
2teaspoonsbaking powder
1/2teaspoonbaking soda
1/2teaspoonsalt
2medium ripe bananasmashed (about 1 cup)
1cupbuttermilk
3/4cupsugar
1/2cupvegetable or canola oil
1egg
1teaspoonvanilla extract
3tablespoonscocoa powder
Instructions
Preheat the oven to 375 degrees. Butter a standard muffin tin, or line with cupcake liners.
In a large bowl, whisk together the flour, oats, baking powder, baking soda and salt.
In a medium bowl, mash the bananas, then whisk in the buttermilk, sugar, oil, egg, and vanilla extract.
Pour the wet ingredients into the flour mixture, and whisk just until blended.
Remove one cup of the batter, and add it to a medium bowl. Whisk in the cocoa powder, just until blended.
Divide the main (non-chocolate) batter between muffin cups. It's about 1/4 cup of batter per cup.
Scoop 1 tablespoon of chocolate batter on top of the batter in each muffin cup.
Using a toothpick, swirl the chocolate batter into the banana batter.
Bake for about 20 minutes, until a toothpick inserted into the center comes out clean.