Choconana Muffins

There are two types of people in this world: the kind of person who starts every day with breakfast and the kind that doesn't.

As a member of the first group, I would say most of my morning jump starts consist of healthier fare like greek yogurt with fruit and nuts, avocado and eggs, or muesli prepped the night before.

So I'm always mind blown when I see breakfast make it's way to the latter group, as it usually consists of things I would only dream of eating for breakfast but not feel okay eating so early in the day.

Take for example the chocolate muffin.

I've considered this an impostor breakfast food for years but know many a person who will chow one down as a mid-morning "breakfast" without a second thought.

Healthy or not, chocolate for breakfast is every chocoholics dream.  As a member of both the breakfast lovers club and the chocoholics not-so-anonymous group I was tempted to figure out a way to make this "breakfast" desirable before lunch.

Luckily, I possess a pretty healthy banana bread recipe and thought a pretty healthy chocolate version was in order... you know, one that we can all call breakfast worthy.

Choconana Muffins

Ingredients

Dry ingredients:

• 1 1/2 c wheat flour
• 1/3 c unsweetened cocoa
• 1/4 c dark brown sugar
• 1 t baking powder
• 1/2 t baking soda
• 1 t cinnamon
• pinch of salt
• 1/2 c walnuts, chopped (optional)

Wet ingredients:

• 2 lg eggs
• 1/3 c coconut oil
• 3 lg bananas, very ripe
• 1 t vanilla
• 1/4 c unsweetened almond milk

Combine

1. Pre-heat the oven to 375 degrees and grease a muffin tin.
2. In a large mixing bowl whisk together the dry ingredients.
3. In a small mixing bowl use a large fork to mash the bananas, leaving some chunks if desired, then whisk in the eggs, then whisk in the rest of the ingredients.
4. Use the fork to mix the wet ingredients into the dry ingredients until well combined but not over-mixed.
5. Scoop 1/4 cups of the batter into the muffin tin and bake for 12-15 minutes or until cooked through.
6. Enjoy!