谁说早餐不能吃巧克力了? 这些 双层巧克力香蕉松饼 are the perfect way to start your day on a sweet note.
我的新年决心是多吃巧克力. I already eat a lot of chocolate, but it’s good to set attainable goals… right? 但是说正经的, I do think chocolate is one of the greatest joys of life and should be incorporated into every day. 咄. So we’re entering 2022 with a joyful way to start your day. 这些 chocolate banana muffins taste like an indulgent chocolate cupcake, but are made healthy enough for breakfast thanks to mashed bananas and protein-packed 希腊酸奶. Plus, they’re made in one bowl with simple ingredients you probably already have on hand! 奔向皇冠搏彩!
松饼 are such a fun and easy treat to make for breakfast because they’re quick to throw together (30分钟utes PPL!), but you can also prep them ahead and store them in the freezer for whenever you want a breakfast treat. You’ll need 12 ingredients to make these tasty chocolate banana muffins. 这是你的购物清单:
没有人喜欢干松饼. 就像, what’s even the point of eating a chocolate banana muffin for breakfast if it doesn’t taste like a brownie… am I right or am I right?
使用优质可可粉: A high quality 荷兰加工可可粉 will produce a richer, 平滑, 巧克力香蕉松饼. 你可以随意使用任何你喜欢的可可, but if you’re looking for recommendations we love Rodelle, 好时, 和Ghiradelli!
不要过度搅拌面糊: 我知道我会这么说 allllll the time, but overmixing can really throw a wrench in your baked goods. When you overmix you encourage the batter to form more gluten bonds which can lead to a tougher, 耐嚼的质地. It’s great for homemade bread, but not for tender banana chocolate muffins. Only mix your batter until everything is well incorporated!
稍微烤一下: When you over bake muffins they tend to dry out almost instantly. 再过几天，它们就会硬得让人没胃口了. The key to baking your muffins to perfection is taking them out when they are ever so slightly underdone. The muffins will continue baking as they cool down (so much heat is trapped inside them!)，所以一旦它们凉了，它们就完全熟了. You’ll know they’re done when they tops spring back to the touch and a knife inserted into the middle comes out almost clean!
双层巧克力香蕉松饼太油腻了, which means they’ll stay soft and tender for days if stored properly. Let the muffins cool completely and store in a sealed, airtight container or plastic bag. I like to store them in the fridge because they keep longer than if you store them at room temperature, 但是两种方法都可以! They’ll keep in the fridge for up to 5 days before they start to taste stale!
当然可以! Let the muffins cool completely (otherwise condensation will form which will crystalize in the freezer), 然后放进冰箱的安全塑料袋里. 最长可保存2个月! 什么时候可以吃, you can defrost a muffin overnight in the fridge or on the counter at room temperature for about an hour. If you need an emergency muffin (we’ve all been there), you can also microwave for 45 seconds!
预热烤箱至425华氏度. Grease 10 standard size muffin tins and line with cupcake liners. 拨出.
在一个大碗里混合融化的黄油, 香蕉泥和砂糖, 打到结合. 加入鸡蛋，搅拌均匀.
Scrape down the bowl, and add the 希腊酸奶 and 香草精. 混合相结合.
Add the flour, cocoa powder, 小苏打, 泡打粉 and 盐. Mix until it begins to come together and no streaks of flour or cocoa powder remain. Last, fold in the 巧克力, mixing only until just combined.
Scoop batter into prepared muffin tins, filling about 3/4 of the way. You can use a large cookie scoop or a 1/4杯 measure to keep things consistent. If you’re feeling indulgent, place a few more 巧克力 on top of each muffin.
在425华氏度烘烤5分钟, then turn oven down to 375°F and bake for an additional 15 minutes, until muffins are golden brown and spring back to the touch. Remove 从 oven and allow to cool for at least 15 minutes before eating!