The first base recipe I use is adapted from Kim Boyce’s book Good to the Grain: Baking with Whole-Grain Flours, and I discovered it after buying a bunch of persimmons from the farmer’s market and having no idea what to do with them! The recipe is for whole-wheat chocolate persimmon muffins, but I’ll bet you could substitute mashed bananas, applesauce, peaches, pumpkin–almost any sweet fruit/veggie puree–for the persimmon to get a moist, yummy, chocolaty breakfast muffin.
What’s in it:
- 2-3/4 cups whole wheat flour
- 6 tablespoons cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 tablespoons room-temperature butter
- 1/4 cup brown sugar
- 2 eggs
- 1/2 cup fat-free Greek yogurt
- 1 cup pureed ripe persimmon
- 1 10-ounce bar of dark chocolate, chopped
- Preheat your oven to 350°F.
- If you’re using metal muffin tins, lightly grease 18 cups or put some paper liners in there. I love my silicone muffin pans because I can usually make the muffins without cooking spray or liners and then pry them out with a silicon spatula (one of my other favorite kitchen tools.)
- In one bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, cream together the butter and brown sugar with an electric mixer. Once this stuff gets light and fluffy, beat in the eggs, then the yogurt, then the pureed persimmon.
- Add the dry ingredients to the wet stuff without over-mixing, then fold in the chopped up chocolate chunks.
- Divide into your 18 muffin cups.
- Bake for about 30-35 minutes, cool, and enjoy!
These are pretty tasty and not super-sweet, but the chocolate chunks give them a little extra decadence that I really enjoy. (And if you’re filling your muffins with whole wheat and fresh fruits, why not have a little chocolate for breakfast?)