Anyone who knows me knows that I’m not a morning person. Yes, I like waking up early and enjoying the world while it’s silent, but when it comes to getting up for work, you can put money on the fact that I’m going to wake up at the last possible minute to get out the door on time. This means my morning routine is pretty brief. My hair is (thankfully) very forgiving, so I can usually brush it and run. In reality, the longest part of my morning routine is making coffee and that’s only because I’m a brat when it comes to coffee.
In high school classes started at 7:25 in the morning and I’d be getting out of bed at 7:15…Not that I was ever actually on time. My Dad and I were on a first name basis with Louise who worked in the main office and gave late passes. Every morning at around 7:30 my Dad would make a call as we rolled down the hill. “Hi Louise, it’s Gil again” is how it would always start. Either way, I was still out the door within 15 minutes which isn’t bad when you think about it.
Honestly, I don’t remember eating breakfast much in high school except for the occasional stop at the bagel shop or a deli for a breakfast sandwich on the way in to school (oh how I miss New York sometimes).
As an ‘adult’ though, I’ve come to realize that breakfast really is important, even if I’m lazy. I have a few last minute ‘healthy’ breakfasts that I rotate out or I’ll bake a batch of muffins that I can just grab and run out the door all week long. Usually muffins are loaded with butter and sugar making them pretty terrible breakfast material for me. I’ll eat one and 20 minutes later I feel like I’m hungry again.
These muffins not only hit the spot in the morning with your coffee, they’re also low in sugar and they’ve got protein and whole wheat which means they keep you full for longer too!
Here’s what you’ll need (recipe adapted from here):
3 medium ripe bananas, mashed
1/4 cup (85 g) honey
1 teaspoon vanilla extract
1 large egg
2 tablespoons melted butter
1/2 cup whole fat greek yogurt
1/2 cup (70 g) all purpose flour
1/2 cup (65 g) whole wheat flour
1/2 cup unsweetened cocoa powder (use a high quality cocoa powder)
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup dark chocolate chips, divided
Preheat oven to 350 F.
In a large bowl, combine the bananas, honey, vanilla, egg, butter, and yogurt. Mixed until thoroughly combined.
Stir in the cocoa powder.
Fold in the flours, baking soda, and salt.
Once only small lumps remain, add 1/4 cup of the chocolate chips. Continue to mix the batter until no lumps remain.
Scoop into lined muffin tins, and bake for 20-25 minutes. The muffins will be done when a toothpick inserted into the muffin comes out without any crumbs. If you accidentally hit a chocolate chip, just test the muffin in a different spot for doneness.
In a large bowl, combine the bananas, honey, vanilla, egg, butter, and yogurt. Mixed until thoroughly combined. Add in the cocoa and mix.
Fold in the flours, baking soda, and salt. Once only small lumps remain, add 1/4 cup of the chocolate chips. Continue to mix the batter until no lumps remain.
Scoop into lined muffin tins, and bake for 20-25 minutes. The muffins will be done when a toothpick inserted into the muffin comes out without any crumbs. If you accidentally hit a chocolate chip, just test the muffin in a different spot for doneness.