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{Cool Fall Morning Recipe} Dark Chocolate Whole Wheat Banana Muffins

We have a new thing.  Every Sunday, I set apart 30 minutes to an hour of time to make Preslie's number one most requested meal for the week.  Yes, I said meal, and yes, you see what appears to be a muffin with huge chunks of chocolate oozing out.  My friend, Hilary, aka absolute super mom, baked these FABULOUS muffins for a playdate we had about a month ago.  On the way home, my non-eater, Preslie slammed an entire muffin from Paige's driveway to ours which is all of two whole minutes.  I was shocked.  In Preslie's defense, they were absolutely scrumptious.  And in my defense, they are made of whole wheat flour and dark chocolate chips.  The recipe usually makes anywhere between 15-18 depending on if I add an extra banana and by Thursday, we are fresh out.  She eats them mainly for breakfast, but I every day she asks me to pack one for lunch, too.  She may or may not request one after nap every day too.  I also really like them--I heat mine up for about ten seconds and the chocolate becomes this perfect, divine consistency. 

I am not a food blogger.  I have no idea how to make this look as amazing as it tastes. 

I know at some point, just like she did with a peanut butter sandwich with no top toasted, turkey rolls ups, and pancakes, that this too will fade and she will no longer request them.  Months will pass and then out of the blue, she will ask for more and I won't be able to remember the special touches I added to make it different from the recipe I pinned from Hilary.   Without further adieu, a recipe in which you will either love me or hate me for. 

Dark Chocolate Whole Wheat Banana Muffins 

1 cup of sugar (and maybe an addition 1/8cup)
1 stick of butter, melted or softened
4 bananas, mashed to a pureed consistency 
3 tablespoons of sour cream 
1 teaspoon of vanilla
2 eggs
2 cups of whole wheat flour, I prefer the Gold Medal brand
1 teaspoon baking soda
1/2 teaspoon of salt
10 ounce bag of dark chocolate morsels 
cupcake liners 

Preheat the oven to 350. 
Cream the butter and the sugar together.  Next stir in the bananas, sour cream, and vanilla.  Taste the ridiculous batter that you just made.  Then add the eggs.  Mix.  In a sifter, add in the flour, salt, and baking soda.  Sift it into the batter slowly until incorporated.  Cut open the bag of morsels and sprinkle a little flour inside and shake up.  Finely dusting the morsels will prevent the chocolate from sinking to the bottom of the muffin.  Mix in most of the bag, reserving just enough to place 2-3 morsels on top of each muffin after you fill up the lined muffin tins.  After batter is prepared, line the muffin tins with cupcake liners and take a 1/4 measuring cup and plop it in.  I usually go back and add a little more to each tin after I fill them up.  It helps them cook evenly.  
Bake for 20 minutes.  


The original recipe calls for white flour and milk chocolate morsels.  I am terrified at how good those would taste.  Terrified.  I have never cooked with whole wheat anything in my whole life, so this sure was outside my zone.  I sure am happy though because this "healthier" version is wonderful.  (okay, okay, one stick of butter and over a cup of sugar is not healthy, but at least P is getting her fiber?) 

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