Sometimes you just need a little chocolate in your life, even if it’s for breakfast. These chocolate breakfast muffins, filled with chocolate-covered sunflower seeds, are just sweet enough to make you feel like you’re having a special early morning treat, without making you crazy-guilty for eating chocolate before 9:00 AM.
I haven’t been all that inspired in the kitchen as of late. Sure, we’ve been eating at home a whole lot more, but that doesn’t mean that we’ve been eating anything all that exotic. Nope, we’ve just been scrounging on whatever is at hand, be it tuna fish salad, soup, hamburgers, avocados, frozen toaster waffles, a few berries, or some fresh veggies from our own back deck flower pots.
However, when I have a few over-ripe bananas available, I do suddenly start to get a tad bit inspired. Mainly, because I just feel too guilty to throw those suckers straight into the trash. If you find yourself feeling the same way, this is the recipe for you. A couple of icky, mushy, and otherwise unused bananas, suddenly transform into something absolutely amazing.
Ingredients:
- 1/4 Cup Granulated Sugar
- 2 Tablespoons Light Brown Sugar, Packed
- 1/2 Cup Mashed Extremely Ripe Banana
- 1/4 Cup Canola Oil
- 1/4 Cup Heavy Whipping Cream
- 1 Egg
- 1 Teaspoon Vanilla
- 3/4 Cup + 2 Tablespoons All-Purpose Flour
- 1/4 Cup Unsweetened Cocoa Powder
- 1/2 Teaspoon Baking Powder
- 1/4 Teaspoon Baking Soda
- 1/4 Teaspoon Kosher Salt
- 1/4 Cup Chocolate-Covered Sunflower Seeds (Additional for Decoration)
Directions:
- Preheat oven to 350 degrees.
- In a large mixing bowl, whisk together the granulated sugar, brown sugar, mashed banana, oil, cream, egg, and vanilla for 1 minute.
- In a small bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until well combined.
- Add the dry ingredients to the wet ingredients and stir together until just incorporated.
- Fold the chocolate-covered sunflower seeds into the muffin batter.
- Use an ice cream scoop to divide the batter evenly among a cupcake tin lined with six paper cupcake liners.
- Bake for 23 to 26 minutes, or until a knife or toothpick inserted into the middle of a muffin comes out clean.
Suggestions:
- You will need approximately two small bananas to make 1/2 cup of mashed ripe banana. Make sure that your bananas are extremely ripe.
- After baking, you will notice that inside the muffins, you will no longer see the color of the chocolate-covered sunflower seeds. On the outside of the cupcakes, you will also notice that the colored coating of the chocolate-covered sunflower seeds will melt into the muffins a little bit.
Improvements:
- If you don’t have chocolate-covered sunflower seeds. Use 1/4 cup of regular sunflower seeds and 1/4 cup of miniature semi-sweet chocolate chips.
- Replace the sunflower seeds with pumpkin seeds.
- Add 1/4 cup of finely chopped nuts to the muffin batter.
Ingredients:
- 1/4 Cup Granulated Sugar
- 2 Tablespoons Light Brown Sugar, Packed
- 1/2 Cup Mashed Extremely Ripe Banana
- 1/4 Cup Canola Oil
- 1/4 Cup Heavy Whipping Cream
- 1 Egg
- 1 Teaspoon Vanilla
- 3/4 Cup + 2 Tablespoons All-Purpose Flour
- 1/4 Cup Unsweetened Cocoa Powder
- 1/2 Teaspoon Baking Powder
- 1/4 Teaspoon Baking Soda
- 1/4 Teaspoon Kosher Salt
- 1/4 Cup Chocolate-Covered Sunflower Seeds (Additional for Decoration)
Directions:
- Preheat oven to 350 degrees.
- In a large mixing bowl, whisk together the granulated sugar, brown sugar, mashed banana, oil, cream, egg, and vanilla for 1 minute.
- In a small bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until well combined.
- Add the dry ingredients to the wet ingredients and stir together until just incorporated.
- Fold the chocolate-covered sunflower seeds into the muffin batter.
- Use an ice cream scoop to divide the batter evenly among a cupcake tin lined with six paper cupcake liners.
- Bake for 23 to 26 minutes, or until a knife or toothpick inserted into the middle of a muffin comes out clean.
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