Fifty Shades of Cake Batter, right up in here.
I have hundreds of saved recipes for cakepops, confetti cakes, lattice pies, and berry tarts that I daydream of making when I magically have time to spend in the kitchen. Which is never, really. I have a little boy. A full-time job. I write at night and I do try to have a semi-social life (read: cocktails). My big baking days are on hiatus at the moment.
The good news is I’ve become quite the Little Miss Muffin maker. Much like the cupcake, the muffin is not only cute but it’s also convenient. Grab. Go. Eat. You get a compact bite of goodness and if you throw in the right ingredients, you can make them relatively healthy. I’ve added everything from oatmeal, berries, carrots, and zucchini.
Recently I decided to make classic banana muffins from a recipe I found in Joy of Cooking. I added raisins instead of walnuts and while scavenging through my cupboard I hit culinary gold and found dark chocolate. And immediately thought “YES.”
I added just a bit of chocolate… Come on, Don’t look at me at that way.
I love this breakfast muffin. It has antioxidant rich dark chocolate, potassium rich bananas and pinches of cinnamon and nutmeg. You can add walnuts if that’s your thing, too, and get a boost of protein and vitamin E.
It’s nearly a chocolate supermuffin.
I caught my 18-month-old son trying to shove the whole muffin in his mouth, including the wrapper, so I’m going to assume he loved it too.
Check out the recipe:
Dark Chocolate Banana Muffins
1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
2 teaspoons of baking power
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
Pinch of nutmeg
1 cup of raisins
2/3 cup of coarsely chopped walnuts
1/2 cup of dark chocolate mini chips
Whisk together in a large bowl:
1 large egg
3/4 cup packed light brown sugar
1 1/3 cups mashed banana (2 to 3)
1/3 cup of vegetable oil
1 teaspoon of vanilla
Add the flour mixture and fold just until the dry ingredients are moistened. Do not over mix, the batter should not be smooth.Bake until a toothpick inserted in 1 or 2 of the muffin cups comes out clean. 14 to 16 minutes.
Cindy Arora was a staff writer at The San Gabriel Valley Tribune, The Orange County Register, and Sacramento Magazine. You may find her musings at her blog Eat Write Love.