Muffin ToppedPosted: September 12, 2013
Remember those breakfast cereal commercials from the 80s? Anyone who sat around in their pajamas in the wee hours of Saturday morning should know what I’m talking about. The announcer would always say: Part of a complete breakfast! And they they’d cut to a plate of toast and some random fruit next to the bowl of Frosted Flakes or Trix, as if eating bread and real fruit made the cereal better for you.
That story doesn’t really have anything to do with these mini muffins, because they don’t have cereal (although watch out of a future recipe that does). But they could be considered a complete breakfast. You’ve got your bananas, always a morning-time staple. You’ve got everyone’s favorite breakfast meat, bacon. And you’ve got chocolate for good measure. (Also cinnamon for that cozy kick.)
But here’s the real question:
Are these breakfast muffins masquerading as decadent little treats, or decadent little treats pretending to be — and doing a darn good job of it — breakfast food? I’ll let you decide.
Chocolate Banana Bacon Mini Muffins
2 ½ cups of flour
2 teaspoons of baking powder
1/4 teaspoon of baking soda
1 teaspoon of cinnamon
1/4 teaspoon of salt
½ cup (1 stick) of unsalted butter, at room temperature
1 cup of sugar
2 large eggs
1 teaspoon of vanilla
4 ripe bananas, mashed
1/3 cup of milk chocolate chips
6 slices of bacon, cooked & crumbled
Maple Sugar Camp Mix
Heat your oven to 400º.
In a medium bowl, mix together the flour, baking powder, baking soda, cinnamon and salt. Set aside.
In a large mixing bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, and then add the vanilla. Add the flour mixture a little at a time until well combined, scraping down the sides as needed. Beat in the mashed bananas, and then stir in the chocolate chips and crumbled bacon. (Or: If you want non-bacon eaters to enjoy them, divide the batter in half and only put bacon in some of it.)
Lightly grease a mini muffin pan and then spoon batter 3/4 of the way into each cup. Sprinkle each with Maple Sugar Camp Mix, and then bake for 12 to 14 minutes, until puffed and lightly browned. Let them cool completely in the muffin pan. Then remove muffins and enjoy.