It's been a while since I've made a good batch of muffins. Now that I'm in my second trimester and things are tasting, smelling, and looking good, I'm finally enjoying sweets again. I didn't want to have anything to do with them in the beginning- so unlike me!
Now I feel great and I love being in the second trimester! We've gone baby crazy and have started our registry and I've bought a few things for our baby girl. I haven't been this excited for anything in so long, it is such an amazing feeling.
As for these muffins, I knew I had to make them the second I saw them on Dinners, Dishes, and Desserts. Her blog never disappoints. I've had them for breakfast as well as a "snack" to hold me over from one meal to the next (which is getting harder and harder to do, I'm always hungry). They are sweet without being too sweet, have just the right amount of chocolaty-ness, and I love the pop of using white chocolate chips.
Source: Dinners, Dishes, and Desserts
1/2 cup butter, softened
3/4 cup brown sugar
1 tsp vanilla
3 over ripe bananas, mashed
2 cups flour
1/4 cup + 2 Tbls cocoa powder
1 tsp baking soda
1/4 tsp salt
1 cup of white chocolate chips
Preheat oven to 350 degrees. Prepare 12 cup muffin tin with cooking spray or liners.
In mixer bowl combine butter and sugar. Beat until creamy. Add eggs, banana, vanilla, and mix until well combined. In a separate bowl whisk together flour, cocoa, baking soda and salt. Add flour mixture to banana mixture and stir until just combined. Fold in 3/4 cup of chocolate chips. Pour into muffin cups.
Sprinkle remaining chips on top. Bake for 18-20 minutes or until cooked through. Cool for a few minutes in pan before serving.