I will be posting a lot this week to catch up on the food and crafts that I have photographed over the Thanksgiving holiday!
Here are some friends I photographed last week. I haven’t seen a deer come through for quite a while. This poor guy only has one antler!
The squirrels are always outside playing and munching on the acorns. They are too cute.
Sorry! Wrong squirrel 🙂
First off is breakfast – the most important meal of the day. Although these double chocolate banana muffins taste so fabulous and decadent, you could eat them for dessert! No oil, no butter and as little sugar as possible – these muffins are super scrumptious. I had 3 brown bananas leftover and wanting something a little different than the typical banana bread. These fit the bill perfectly. Also, you only need ONE bowl. I used all whole wheat flour, but you can use all purpose or half and half if you would like.
Need some added protein? Make a chunky monkey breakfast out of them by spreading them with peanut butter.
- 3 large bananas, ripe with lots of brown spots
- 1/2 cup (3.5 oz.) sugar (or up to 2/3 cup)
- 1 egg
- 1/3 cup applesauce (natural preferably since it has no extra sugar)
- 1 cup white whole wheat flour, or whole wheat flour, or all-purpose flour
- 1/2 cup unsweetened cocoa powder (I like Rodelle dutch processed)
- 1/2 tsp. salt
- 1 tsp. baking soda
- 1 tsp baking powder
- 1 cup (6 oz.) semisweet chocolate chips, reserve some for topping
- Preheat the oven to 400 degrees.
- Prep a muffin pan with baking spray or muffin liners sprayed with cooking or baking spray.
- In a great big bowl, mash the bananas. A potato masher or fruit jam masher works great here – or use a fork.
- Add the sugar, egg and applesauce. Stir with a fork until mixed very well.
- Add the flour (or flours), cocoa powder, salt, baking soda and baking powder. Stir the dry stuff around with the fork lightly to have the dry ingredients mixed.
- With a spatula, incorporate the wet with the dry. Stir until just combined. Do NOT over mix.
- Reserve a few tablespoons of chocolate chips in a bowl. Pour the rest into the batter and stir to combine.
- With a large scoop or spoon, divide the batter among the 12 muffin wells. These will fill all the way to the top.
- Sprinkle chocolate chips on top.
- Put the muffins into the oven. Close the oven door.
- TURN DOWN THE OVEN TO 375 DEGREES.
- Bake for 18-20 minutes. Use a toothpick to determine if the muffins are fully cooked. The toothpick will come out with a little melted chocolate on it – but shouldn’t be overly wet.
- Cool muffins for about 10 minutes. Remove from the muffin pan and allow to cool on a wire rack.
- Store in an airtight container. I put mine in the fridge after the first night because the chocolate chips had condensation on them. You can also freeze them by allowing to cool completely and sealing in an airtight freezer bag. Remove the air with a straw and seal shut. Just take the muffins out the night before you need them by letting them sit on the counter.