I could blame it on the fact that I started looking at Foodgawker at 7:30 this morning when I woke up.
I could blame it on that spontaneous, adventurous, rebellious part of me that always says, “Why not?”
I could blame it on the fact that I have kind of tamed this lingering chocolate craving I have had for the last couple of nights for good, dark chocolate.
I could blame it on that inner kid inside of me that says there are some things in life that just need to happen sometimes, even though Mom and Dad always taught you otherwise.
Chocolate for breakfast is definitely one of them. I got up this morning and had this burning desire to bake. Ok, I pretty much always have a burning desire to bake. I could have gone for my run, walked the dog, done some yoga and pushed it out of my mind, but really, there is this part of me that LOVES baking early in the morning and late at night. I like to think it’s because it guarantees a smile at the start or end of the day, and that is always a good thing. Regardless of how I justify it, I baked these at 7:30 this morning. Yes they are chocolate. And I ate one, okay, one and a half actually, an hour and a half later. At nine in the morning. Before my usual run, or dog walk. For breakfast. I think I had chocolate for breakfast. Yes, yes I did.
Ok, I devised this recipe at 7:30 in the morning, and had made it, baked them and sampled them by 9:17am. Don’t worry, you are totally allowed to as well.
Ingredients (4 medium muffins)
- 1 banana
- 1/2 cup water
- 1/4 cup natural sugar
- 1 tbsp molasses
- 1/4 + 1/8 cup cocoa
- 1 cup whole wheat flour
- 1/8 cup white flour
- 1 tsp baking powder
- 1/4 cup frozen cranberries
- Place banana, water, molasses and sugar in the food processor and blend until smooth.
- Add cocoa and whole wheat flour to blender and continue to blend. The batter should be a stiff consistency.
- Add white flour and baking powder, scraping as necessary.
- Once smooth and fully blended, fold in cranberries by hand.
- Spoon batter into paper lined muffin cups and bake in preheated 375 degree Fahrenheit oven for 20 – 25 minutes or until toothpick inserted in center comes out clean.
And there is something so completely great about all of this. I don’t know whether it’s the chocolate, or the baking, or that little, smiling rebellious part of me that says, “Man, chocolate for breakfast never hurt anyone.” If you are a late riser, it’s not too late to bake these for a late chocolate breakfast. Why not? I won’t judge.
And if nothing else, you’ll start the day with a smile!