My favorite way to start the weekend: with chocolate and easy breakfast plans that allow me to stay cozy in bed as long as I want.
How do you feel about cozy weekend mornings, sleeping in, then lounging around with a hot cup of coffee, watching HGTV? This is my absolute favorite. Most weekends I’m up, rushing around, photographing recipes, doing an insane amount of dishes, and grocery shopping. But this year I’m trying to take at least one morning to do just that – lounge around a little longer – as a form of self care.
And Banana Chocolate Muffins are my new favorite form of self-love. They have been on repeat in my life since I first made them several weeks ago. It was one of the first weekends I’d committed to relaxing a little bit more, so while I knew I didn’t want to spend a lot of time making breakfast, I also wanted something super comforting.
Insert one of my favorite combinations: bananas and chocolate.
Loosely based on some of my favorite muffin recipes, Banana Nut Muffins and Banana Carrot Muffins, these Banana Chocolate Muffins give me an extra boost of comfort because of, hello, THE CHOCOLATE. Any excuse there is to have chocolate for breakfast, and I’m immediately hooked.
And since I only need enough muffins for me, myself, and I, making a small batch was essential. Love me leftover muffins, but love some balance, too.
This recipe makes seven full muffins (using a regular muffin pan). If I’m being honest, it kind of bothers me that it’s an uneven number, but it’s just the way it’s got to be. I’ve made it down to six when my bananas were a little smaller and I filled the tins higher, and obviously you can squeeze out eight by filling the tins about 3/4 full. Either way, it’s still far fewer muffins than having 16 around.
Not that I would actually complain about having 16 muffins around.
Especially because these muffins are light, tender crumbed, and just the right amount of moist you look for in a muffin. Then you hit the melted chocolate chips and bam, it’s over. Good luck trying to not eat the entire “small batch” in a sitting.
Even on the busiest of weekends, these muffins are so easy and quick to whip up that if you’re on the go you can still have a yummilicious breakfast before you go, go, go!
I’d love to hear – how do you spend your weekends?! Whatever your plan for this weekend, I can guarantee it’ll be a whole lot tastier with these Banana Chocolate Muffins!Print
These light, moist muffins are an easy and quick breakfast, perfect for cozy mornings at home!
- 1 egg
- 4 Tablespoons butter, melted and cooled slightly
- 1/2 teaspoon vanilla
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 cup flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/8 teaspoon cinnamon
- 2 ripe bananas, mashed
- 1/2 cup chocolate chips
- Preheat oven to 350°F and line 7 muffin tins with paper liners.
- Whisk together egg, melted butter, vanilla, and sugars. Add flour, baking powder, baking soda, salt, and cinnamon; stir until just combined. Fold in mashed bananas and chocolate chips.
- Fill muffin liners almost to the top. Bake for 20-22 minutes until edges are golden brown and centers bounce back when lightly touched.
If you want to fill the muffin liners to only 3/4 full, watch closely around the 18 minute mark as you may need to reduce the cooking time. Recipe will yield approximately 8 muffins when filled to this amount.