Monday, March 28, 2016

Banana Blueberry Chocolate Muffins

As much as I love a creamy sauce covered stack of eggs benedict and a bloody mary for breakfast, sometimes you gotta cut the cord because you know, bikini season or whatever... you replace the canadian bacon with blueberries, and the english muffin with old-fashioned oats. But don't worry, we still invited chocolate to the party. Because you don't want to just eat your breakfast. You want to enjoy it! These muffins are great to grab on the go  and if you really can't escape that warm buttery craving, then warm one up and slather some butter on it! Don't say I never did anything for you.

Banana Blueberry Chocolate Muffins

  • 2 overripe bananas, mashed
  • 2 large eggs, room temperature, whisked
  • 1/2 cup packed brown sugar
  • 1/3 cup coconut oil 
  • 1 cup milk
  • 1/2 tsp. vanilla extract
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 cup old-fashioned oats
  • 2 tsp. baking powder
  • 1 tsp. ground cinnamon
  • pinch of salt
  • 1/4 tsp. baking soda
  • 1 heaping cup fresh or frozen blueberries
  • 1/2 cup semi-sweet chocolate chips

Preheat oven to 375 degrees F. Prepare a muffin pan by spraying it with non-stick cooking spray. 

In a large bowl, whisk together the flours, oats, baking powder, cinnamon, salt, and baking soda. Set aside.

In a medium bow, whisk together the bananas, eggs, sugar, coconut oil, milk, and vanilla. Add the wet to the dry ingredients and mix until just comes together. Fold in the blueberries and chocolate chips.

Fill the muffin tin almost to the tops and bake for 25-29 minutes, until golden brown, and toothpick comes out clean when inserted into the center.

Allow muffins to cool in muffin pan for 5-10 minutes before removing to completely cool on wire rack. 

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