You guys, I’m having a banana moment.
Or is obsession a better word?
Cuz “moment” makes it sounds like a temporary thing. (It’s probably not.) But “obsession” makes it sound like a bad thing. (It’s definitely not.)
Whatever, bananas are awesome and fun to spell in a duet with Gwen Stefani. Also, this kinda makes me a Despicable Me minion, correct? Correct. Dave and I are best friends.
See? Best friends.
I’ve always loved bananas, but now I’m becoming a banana fiend! I have half a banana on my oatmeal at breakfast and then for lunch I’ll have the other half on some toast with almond butter and honey (TRY THAT) or just by itself as a snack later on in the day. I’ve got a whole system, you understand. Other times I’ll toss it into pancakes or caramelize it and use it in baking.
Can we talk about how versatile bananas are for a sec? They’re a dream when you mash ’em up and bake with them. They have binding properties like an egg, they’re naturally sweet and can replace some of the sugar in recipes, AND they can replace some of the fat as well while still maintaining a soft and fluffy product.
Baking aside, bananas themselves are very nutritious! They are very rich in the electrolyte potassium. Potassium helps our bodies control blood pressure and aids in muscle function. If you have high blood pressure, eating foods with potassium can be just as beneficial as cutting down sodium! (Doing both is even better!) Have muscle cramps? Digestive issues? Cramps? Bananas can help with each. You go, bananas!
Need more reasons to eat bananas? Here are 25 more!
As it turns out, though, most Americans aren’t eating enough bananas. Of the 4,700 milligrams recommended, we only eat an average of 2,500 to 3,000 milligrams. Get on that banana eating, people!! (Other good sources of potassium: avocados, citrus fruits, blackberries, prunes, raisins, carrots, spinach)
For today’s muffins, I did what any sane person would do and combined banana and CHOCOLATE!!!
The two go together wonderfully, but then again chocolate is incredibly easy to get along with. 😉 I’m beginning to think there are very few things that don’t pair well with chocolate. I tried an ancho chili and cinnamon dark chocolate the other day, and it was soooooo yuuuuummmmmyyyyy. Wasn’t expecting to like it too much, but boy was I wrong. Gobbled that thing right up, mmmmmm mm. (Side note–have you tried something you expected not to like and ended up loving it? Leave me a comment!)
So anyway, you can see why banana and chocolate together was a given. Chocolate drizzles are also a given. Oh, yeah.
- 1 egg
- 1/4 c. brown sugar
- 1/3 c. unsweetened applesauce
- 1 tsp. vanilla extract
- 1 cup mashed bananas (about 3 medium, very ripe bananas)
- 1 cup flour of your choice (oat, almond, coconut, brown rice + corn mix, spelt, all-purpose, whole wheat, etc.)
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1/4 c. cocoa powder
- 3/4 c. chocolate chips
- More chocolate, for drizzle (optional)
- Preheat oven to 350 degrees F. grease a muffin tin or line with papers.
- Whisk together the egg, sugar, apple sauce, vanilla, and mashed banana.
- Toss the dry ingredients together in a separate, smaller bowl.
- Pour dry ingredients into the wet ingredients and mix just until combined. Depending on what flour you use, you might need to add a little water at this point. Aim for a batter that is not as runny as pancake batter, but not as solid as cookie dough.
- Scoop into muffin pan and bake for 18-22 minutes. Let cool for 10 minutes and then remove from tins.
- Prepare the drizzle: place the chocolate in a microwave safe bowl. Heat in 30 second intervals, stirring in between, until chocolate is completely melted. Use a spoon to drizzle over the muffins. I used about 1 Baker's bar of semi-sweet chocolate to do this.