Chocolate Banana Muffins

I had an incredible headache Thursday morning when I woke up. The kind that makes me want to lie perfectly still because any movement feels like an explosion in my brain. I stayed home from work and just lay in my bed for a few hours. It hurt too much to sleep or read, and the light from my computer or TV just intensified the pain. I let my mind just wander, if I wasn’t in pain it would have been kind of fun.

Eventually the pain lessened so I got up and started to work from home. Unfortunately my remote access wasn’t working. All of the emails in my inbox were from 2009, nothing I sent went through, and I had no access to any of the network drives. Oh well, I tried.

So what’s a girl to do on a Thursday afternoon when the rest of the world is hard at work? Make muffins of course.

These chocolate banana muffins are an attempt at eating healthy. Sort of. They’ve got whole wheat flour and no refined sugar. I probably could have cut back a little on the butter, but I figured I’d go one step at time, you know?

Chocolate Banana Muffins

• 3/4 cup all purpose flour
• 1/2 cup whole wheat flour
• 1/4 cup cocoa powder
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 3 very ripe bananas, mashed
• 1 egg
• 1/2 cup butter, melted
• 1/4 cup milk
• 1/2 cup cinnamon chips

1. Preheat oven to 350. Line a muffin tin with liners.
2. In a large bowl, stir together the flours, cocoa, baking powder and salt.
3. In a separate bowl, mix the bananas, egg, butter, and milk together.
4. Create a well in the dry ingredients, pour the wet into the well, then stir until just combined.
5. Stir in the cinnamon chips.
6. Pour batter into the lined muffin tin, about 3/4 full. Bake for 27-32 minutes until a tester comes out clean. Let cool for 5 minutes in pan, then move to a cooling rack to cool completely (if you can wait that long)

Enjoy!