Sometimes, I wake up wanting chocolate. Dark chocolate. Bittersweet chocolate. These real-food muffins make chocolate for breakfast perfectly acceptable.

Typically, when I think of muffins, I think: cupcakes for breakfast. And it’s true, most muffin recipes call for just as much sugar, if not more, than cupcakes drowned in frosting. I’m not sure about you, but that is not how I want to start off my morning, throwing a highly processed sugar-bomb in my gut. But these…these are the exception, thanks to sprouted whole-wheat flour (my favorite) and a more natural sweetener. These muffins are scrumptious and sweet, without the guilt.

Oh, and there’s bananas. But only ripe, speckly, spotty, dang-near-black bananas. Yes, that’s when banana nutrition is at its peak (here’s why). So NO, don’t you DARE throw out those nearly rotten nanners! At least take a look under the scary peels before dumping them in the trash. If they’re not rotten or complete mush under the skin, they’re at their prime. I understand most people grab for the firm, green bananas because they can’t stand the texture of the browning, super ripe bananas. Or maybe you find yourself forgetting about the bundle of bananas in the pantry until the end of the week…(hi, raising my hand). If that’s you: this recipe is for you. No need to waste your bananas…

Just bake.

Here’s what you need:
2 extra ripe bananas, peeled (the riper, the sweeter, the better)
1½ cups sprouted whole-wheat flour (regular whole-wheat is fine)
½ cup dark chocolate chips (we use Ghirardelli)
¾ teaspoon baking soda
½ teaspoon Himalayan Pink Salt (or regular salt)
¼ teaspoon baking powder
2 eggs
1 stick unsalted butter, melted
⅓ cup pure maple syrup (pure is best; no high-fructose corn syrup junk)
12 paper cupcake/muffin liners

Let’s bake: 
1. Preheat the oven to 350 degrees F.

2. Grab a muffin pan and line with the 12 paper cupcake/muffin liners. Set aside for later.

3. In a large bowl, whisk together flour, baking soda, salt, and baking powder.

4. Add the eggs, melted butter, and syrup to the flour mixture. Mix until it’s simply combined. Set aside.

5. In a smaller bowl, mash your two peeled bananas together with a fork. Then, stir in the dark chocolate chips. It’s OK to sneak a few; you’re allowed. 

6. Add the banana/choco chip mixture to the flour and combine well (a fork or spoon works fine).

7. Using a spoon as a scoop, evenly plop your muffin batter into the 12 muffin cups.

8. Place the muffins in the oven and bake until slightly brown on top, or when a toothpick comes out clean, roughly 20-22 minutes…

…and enjoy the sweet, melty goodness while hot out of the oven! Try not to eat all dozen of these in one day; it’s easier said than done.