I have been very remiss in writing of late and have felt a little guilty about it. Not because I am obligated to write but because I enjoy it and I hope my readers do to so I feel like I am letting myself and others down. I do have an excellent excuse, I promise. Earlier this summer I put an offer in for a darling condo in South Boston and to my happiness they accepted. Since then it has been a whirlwind of paperwork, signing a million documents, painting, decorating, packing, unpacking and turning my new little place into a home all while trying to do a busy full-time job… leaving me absolutely no time to write.
This past week my sister came over from England to help me put the final touches into making this house a home. During the week we spent a whole lotta time at Homegoods, Crate & Barrel, Target, Home Depot and anywhere else I could think of… the list was long. We did also find time to dine out and entertain a little at my new pad.
This past weekend I had some friends over so I made a delicious brunch of fresh fruit salad, bacon breakfast casserole and fabulous Chocolate Banana Bran Muffins, which I found on a great blog called The Recipe Rebel. They were such a big hit, I thought I would share the recipe. Healthy ingredients and chocolate – could you ask for more!
Double Chocolate Banana Bran Muffins
Cook/Prep Time: 35 minutes. Yield: 16 muffins
1 1/4 cups All-Bran Original cereal
3/4 cup 2% milk
3 large overripe bananas
1/4 cup unsweetened applesauce
1/2 cup packed brown sugar
1 cup whole wheat flour
1/4 cup cocoa
1 tsp baking powder
1/4 tsp baking soda
pinch of salt
1/2 cup chocolate chips, plus additional for top if desired
In a large bowl, combine cereal and milk. Let sit 3-4 minutes until soft. Preheat oven to 350 degrees F. Line muffin pans with about 16 paper liners. Add bananas to bowl and mash with a whisk. Whisk in the egg, applesauce and brown sugar.
Add flour, cocoa, baking powder, baking soda and salt to the bowl. Stir in with a spatula. Stir in chocolate chips.
Ladle into prepared muffin pans and bake at 350 degrees F for 15-20 minutes (my oven took 20) until a toothpick comes out clean or mostly clean.
Let cool to room temperature if you can.
Try them out, they are seriously good.