Lately, my kitchen has been quite the science lab.
Beans and wheat soaking and sprouting.
It’s a busy, exciting lab of nourishment.
Bananas are a staple in this lab I call “my kitchen”. In fact, our family buys around 12 lbs or more every couple weeks. We go through phases of eating a ton of bananas (enough to put monkeys to shame) to barely touching them.
Last weekend the unused, aging bananas took over. Without a clue as to how I was going to use pounds of bananas in new creative ways, I went to bed. The thought of bananas was far too overwhelming.
Eight in the morning came quickly and so did an intense chocolate craving. Along with energetic children tugging at my tired arms, wake up.
I am one who believes in listening to her body’s needs. Chocolate is completely a need. I decided chocolate and my overripe bananas were the perfect creative combo. Happy mom. Happy children.
The result of those bananas and an early morning chocolate craving produced a perfectly moist, perfectly delicious muffin. One that is made from sprouted whole wheat, natural sweetener, and just the right amount of pure cocoa goodness. Perfect for the early morning hustle and bustle, a relaxing (childless) weekend cup of coffee, or a late night chocolate craving.
Whole Wheat Chocolate Banana Muffins
- Preheat oven to 350F.
- In a large mixing bowl, combine the flour, cocoa, baking powder, baking soda, and salt.
- In a medium-size bowl, combine the milk, sour cream, melted butter, eggs, honey, vanilla extract, and mashed bananas. Whisk together.
- Make a well in the center of the dry ingredients. Pour the wet ingredients into the well.
- Turn on your mixer (or mix by hand), until all the ingredients are combined. Scraping the sides of the bowl as needed.
- Fold in the chocolate chips.
- Fill muffin tins with the batter and bake 25-30 minutes.