With Thanksgiving under our belts (literally…! My jeans are still a bit tight…!) onwards to Christmas! I like to start trying out some recipes early on in December so I can make sure I’m making the best of the best for my family and friends during the holidays.

What’s better than having delicious muffins ready for a quick and super yum breakfast in the morning? Hmm? Yeah, I can’t think of anything either.

Let’s get to mushin’…

…the bananas! Mush away.

Set aside.

Gather the dry ingredients…

Sift together.

Set bowl aside. Now for the butter. In a large bowl, beat the butter until creamy.

Add the sugar, sugar.

Add two eggs, one at a time. And beat on medium.

Add those smooshed bananas.

Now add the dry into the wet. You know the drill!

Add the milk and blend just until combined. Batter will be smooth and silky.

Now time for the goodies. Add the chocolate and the nuts and mix with a wooden spoon.

Scoop into prepared muffin tin.

Pop in the oven and cool on rack once baked.

Adding bananas to chocolate totally makes for an acceptable breakfast…dive in!

Adapted from Joy the Baker’s Chocolate Chocolate Banana Bread

Ingredients:

2 cups all-purpose flour

1 cup unsweetened cocoa powder

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

1 stick unsalted butter, room temp

3/4 cup sugar

1/2 cup (packed) light brown sugar

2 large eggs

2 ripe bananas, mashed

3/4 cup milk

2 ounces semi-sweet chocolate chunks or chips

1/4 cup walnuts, chopped

What to do:

Preheat your oven to 375 degrees. Butter or spray two standard muffin tins (or just one in my case and reuse once cooled/ cleaned).

Sift four, cocoa powder, baking powder, salt and baking soda.

Beat butter with a hand or stand mixer, on medium, for about 1 minute. Add both sugars and beat for a couple more minutes. Add the eggs, one at a time, beating for about a minute per egg. Slow the mixer to low and mix in mashed bananas. Add dry ingredients, a little at a time. Add in milk and mix until incorporated. Stir in choclate chunks/ chips and walnuts.

Add batter into prepared muffin tin and bake for 16-18 minutes.