Like me, from time to time you probably have a) overripe bananas and b) weekends. This combo usually means one thing for me.
But last weekend, I was feeling extra chocolatey.
And I saw a recipe for Nigella Lawson’s Banana Chocolate Muffins. Her recipe looked very close to my Banana Chocolate Chip one above, just with the addition of 4 T. coco powder added to the flour mixture, so I offer them both up to you! My kids and I added the drizzle of Hersey’s chocolate syrup on top, but you could go anywhere with that drizzle. Carmel. Chocolate Sauce. Sea Salt Carmel Chocolate Sauce (Target sells it, and it is good). Another mouth watering variation is to use white chocolate chips or butterscotch chips.
There is something all-is-well-with-the-household feeling about using up bananas. They also help muffins stay moist for so long, which is great for when we go on trips or to the ski condo for a weekend. They give you the satisfaction of a chocolate chip cookie with a bit of healthiness to them.
But if you really wanted to create the perfect good for you breakfast muffin, consider Shauna Niequist’s Pumpkin-Anything-Muffins. I made them last weekend and they were so good and satisfying, I passed up the Dunkin Donut munchkins at my son’s football game (what?!). They are made from pumpkin puree, banana, egg and almond meal (I just food processed almonds to make the almond meal). No flour and no sugar, so very Paelo-Gluten-South Beach friendly. We ate them so fast I don’t have any pictures, but if you are on a health kick, go for it! If you are not, try the chocolate banana muffins.
Now go whip up a batch of muffins and have yourself a Happy Fall Weekend!