It’s Monday. The end of the weekend and the start of yet another week of school. Whoopee. On a happier note, I finally finished a part of my school project (which I got to publish online) and it wasn’t boring!
We had the choice of any subject, so I chose, of course, something related to food. It’s about the relationship between food and us (+ the environment) and we needed something substantial to present this subject, which I decided to put in the format of a magazine. And here I am, a million rewrites and endless hours of shouting at my computer (Publisher lags so much!) later, I can finally say I’m finished the English version of my magazine. There’s also an unfinished French version, but I’m not going to start talking about that now or it’ll turn out to be an entire page of me ranting. Maybe some other post in the future.
Anyways, if you want to see the magazine (and if you do, please send me a comment because that would be so helpful for my grade!) here’s the link for my Mangé magazine: https://issuu.com/tiffanymatthe/docs/merged
Now let’s focus on these muffins. First of all, you know those gigantic, gooey, bakery-style chocolate muffins that you always see at Starbucks? Well these taste like that and I am not over exaggerating. Not a single bit. Secondly, they’re healthy, with no refined sugar (just bananas and honey/maple syrup) nor any kind of butter or oil. Like what? Yes please!
The recipe is very slightly adapted from the awesome Beth @ The First Year’s Healthier Chocolate Cake. I found it on Pinterest and I knew I wanted to make it right away, but then I realized I didn’t have an 8×8 inch cake pan (which every recipe I want t0 make uses for some frustrating reason), so I made small changes to bake muffins instead!
Healthy Chocolate Banana Jumbo Muffins
6 gigantic muffins that taste just like those yummy, gooey, Starbucks ones. It contains no refined sugar or butter or oil, so what are you waiting for? Go and treat yourself to some healthy delicious food.
Slightly adapted from: Healthier Chocolate Cake – Beth @ The First Year
3 ripe bananas
1/2 cup Greek yogurt
1/3 cup honey or maple syrup
1 tsp. vanilla
1 egg, room temperature
1 1/2 cups all-purpose flour
1/3 cup cocoa powder
1 1/2 tsp. baking soda
1/2 cup chocolate chips (you can make your own Amy’s Healthy Baking’s chocolate chip recipe)
- Preheat oven to 220 °C (428 °F). Grease 6 gigantic muffin tins (and a ramekin since I had some extra batter) with coconut oil.
- In a blender, and no, just mashing the bananas with a fork will not work, blend the bananas, Greek yogurt, honey or maple syrup and vanilla until smooth.
- Transfer to a large bowl, making sure to scrape out everything, and mix in the egg. Whisk in the flour, cocoa powder, baking soda and chocolate chips until the batter is slightly thick.
- Divide equally between the muffin tins (and maybe a ramekin) until almost full. Sprinkle some extra chocolate chips if desired. Bake in the preheated oven for 5 minutes, then lower the temperature to 190 °C (374 °F) and bake for an extra 15 minutes, or until a toothpick inserted comes out clean. The initial high temperature is key to taller and domed muffins with soft interiors.
- Let the muffins cool down in the muffin tins for 5 minutes before removing and placing on a metal rack. Eat warm or store in an airtight container for up to 4 days.