Thursday, January 26, 2012

Chocolate Banana Mug Muffins


sometimes a little chocolate for breakfast is just fine ;)
I had the fabulous idea to turn my collection of overripe bananas into a mind-blowing banana bread breakfast. It's basically the only form in which the girl willingly eats bananas, and I have a mighty good Paleo-friendly recipe I have yet to share here. Of course, if would have helped if I had really given the bread noti0n any thought prior to 7am this morning.

With not enough time to bake and the bananas literally turning brown before my eyes, I decided to improvise. Half of them got chopped up and frozen, primed for future smoothie endeavors. The boy and I, meanwhile, had almost instant gratification by making some mug muffins together.

Ever since my earlier post on microwave mug muffins, I have to admit I'm a tad obsessed with the concept. I made a pretty solid pumpkin one for myself this past weekend, and this morning's concoctions were all good stuff too. The best part? Five ingredients and fit both my lifestyle and the likings of a kindergartener.

Chocolate Banana Mug Muffins (makes 2 or one HUGE muffin)
1 ripe banana
1-2 tbs. nut butter (I used raw almond)
1 egg, beaten
2 tbs. cocoa or carob powder
1-2 tsp. raw honey or other sweetener, if necessary to your tastebuds


Grease two microwave-safe mugs. In a medium bowl mush your banana into oblivion. Add remaining ingredients and stir well. Combine between the two mugs. If desired add nuts, shredded coconut, chocolate chips, etc. )I added some chopped raw walnuts to my mug and put a couple of dairy-free chocolate chips on top of the boy's). Microwave for 2-3 minutes until set. Once slightly cool remove to a plate.

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