My name is Jacqui I am beyond excited to be LMM’s ‘foodie’ contributor. As I write recipes for you I promise they will offer delicious indulgence. By no means will my recipes fall into your diet plan, but they will reward you on your “free” days and help satisfy your craving family and friends. I’m so honored to have partnered up with Ashley of LMM! I can only hope to help inspire and bring our the inner ‘foodie’ in each of her readers. I believe everything is healthy in moderation and indulgence is good for the soul. Join me each month as I take you on a fantastic culinary journey through my delicious world.
I’ve come to realize that most things are better smothered in chocolate. I’ve started dipping my spoons in chocolate and storing them in the freezer. I pull those sweet suckers out and stir my hot chocolate and coffee with them. Anyways, my love for chocolate has extended it’s self into breakfast. It has morphed into muffins. Here are step by step directions to achieve chocolate greatness come morning time. Didn’t someone once say breakfast is the most important meal of the day? Well now it’s the best meal of the day. Follow along friends…this one is a goodie.
What you need:
{I use organic ingredients. However, use whatever you have and what your used to}
`2 cups flour
`4 tbs brown sugar
`3/4 cup cocoa powder
`1 tsp baking powder
`1/2 cup hazelnuts (roasted & chopped)
`3-4 bananas (roasted)
`2 large eggs
`1 stick cup butter (melted)
`1 cup whole milk
Steps
`First place the bananas on a baking sheet. Roast the bananas in the oven at 400 degrees for about 10 minutes or until black. This is a vital step because roasting the bananas help bring out a strong flavor that will hold up nicely against the chocolate and hazelnuts.
`In a small skillet toast the hazelnuts on medium high heat. These will only take a few minutes. You will know when they are done when you can smell them. Again, toasting the hazelnuts brings out the tasty oils and heightens the flavor profile.
`Start the batter by sifting your flour, sugar, cocoa and baking powder together.
`In a separate bowl mix the eggs, butter, milk and bananas.
`Mix together both the dry and the wet ingredients. Mix in 1/2 cup of the hazelnuts.
`Be sure to not over mix the batter, as this could lead to stiff muffins.
`Scoop batter into a muffin pan. You can use cupcake liners or just spray your pan with non-stick spray.
`Bake for about 15 minutes at 350 degrees.
`They should look like this after baking…
Chocolate Ganache (Optional, yet mind blowing topping)
`In a sauce pan fill half with water and bring to a soft boil.
`In a glass bowl pour 1 cup of chocolate chips and 1/4 heavy cream.
`Once the water is at a boil; turn off the heat, place glass bowl with chocolate and cream on top of the sauce pan and stir with a spatula.
`After a few minutes the chocolate will slowly melt and become smooth and glossy.
`When the muffins have cooled, top them with the chocolate gananche. Garnish with extra hazelnuts.
`Enjoy! Although these muffins incorporate chocolate, they are packed with potassium, protein and essential vitamins. Thanks to the bananas and hazelnuts. Using real cocoa powder cuts the sweetness and skip the chocolate ganache topping for a healthier route. Which ever way you choose, these are a home run and combine two of the most sought after flavors…chocolate and hazelnuts.
Keep muffins in a Tupperware for up to one week.
Recipe makes about 12.
- 2 cups flour
- 4 tbs brown sugar
- ¾ cup cocoa powder
- 1 tsp baking powder
- ½ cup hazelnuts (roasted & chopped)
- 3-4 bananas (roasted)
- 2 large eggs
- 1 stick cup butter (melted)
- 1 cup whole milk
- First place the bananas on a baking sheet. Roast the bananas in the oven at 400 degrees for about 10 minutes or until black. This is a vital step because roasting the bananas help bring out a strong flavor that will hold up nicely against the chocolate and hazelnuts.
- In a small skillet toast the hazelnuts on medium high heat. These will only take a few minutes. You will know when they are done when you can smell them. Again, toasting the hazelnuts brings out the tasty oils and heightens the flavor profile.
- Start the batter by sifting your flour, sugar, cocoa and baking powder together.
- In a separate bowl mix the eggs, butter, milk and bananas.
- Mix together both the dry and the wet ingredients. Mix in ½ cup of the hazelnuts.
- Be sure to not over mix the batter, as this could lead to stiff muffins.
- coop batter into a muffin pan. You can use cupcake liners or just spray your pan with non-stick spray.
- Bake for about 15 minutes at 350 degrees.
- In a sauce pan fill half with water and bring to a soft boil.
- In a glass bowl pour 1 cup of chocolate chips and ¼ heavy cream.
- Once the water is at a boil; turn off the heat, place glass bowl with chocolate and cream on top of the sauce pan and stir with a spatula.
- After a few minutes the chocolate will slowly melt and become smooth and glossy.
- When the muffins have cooled, top them with the chocolate gananche. Garnish with extra hazelnuts.
If you enjoyed this recipe and would like to see others check out our blog Baby Boy Bakery.
My name is Jacqui and I am the author of Baby Boy Bakery. Over in my neck of the woods I’m the ‘health nut’ who bakes a ton of desserts. I usually eat the majority of them…sometimes more than once a day. But who’s counting? (My butt probably!) I do have a passion for eating organic and keeping leafy greens a daily staple in my family’s diet. However, lets face it…I make desserts for a living and a girl likes to indulge every so often. (Key word being often) So, I bake with only organic-all natural ingredients and call it even. I’ve come to realize I just like to eat. Period.
You can follow Baby Boy Bakery here too:
Facebook / twitter / pinterest
