Clearly, I didn’t waste any time putting those leftover Chocolate Peanut Butter Banana Muffins to use.
I have a confession to make: After luxuriating in the initial muffin or slice of quick bread still warm from the oven, I rarely eat the remaining baked goods plain. I cube ‘em up to make bread pudding, crumble ‘em over yogurt, or sandwich ‘em around peanut butter and other tasty fillings
Therefore, it comes as no surprise that as soon as I finished a freshly baked muffin on Monday morning, I began brainstorming uses for the remaining muffins.
This trifle was the first idea to come to fruition.
Muffin crumbles are layered with tangy and thick Greek yogurt, all-fruit raspberry preserves, and banana slices in this fancy-pants breakfast trifle.
As I was gathering the ingredients together on the counter this morning, John glanced over his shoulder on his way to work and casually commented on the decadent-looking cupcake impostor, “Chocolate for breakfast?”. I responded – in an equally casual manner – “A chocolate muffin for breakfast”, as he kissed me goodbye and headed out the door.
Then I added chocolate chips to the top of the trifle.
Hey, I’m on vacation (spring break!).
And this trifle is certainly a vacation-worthy breakfast. Reminiscent of black forest cake, the flavor play of rich chocolate and sweet red raspberry is nicely complimented by tangy yogurt and slightly under-ripe bananas. The grain-sweetened chocolate chips add a bit of texture and whimsy to the trifle, but you can leave them out if you’d prefer.
But let’s be honest… they complete that perfect bite.
|Name||Chocolate, Raspberry, & Banana Breakfast Trifle|
|Prep Time||10 minutes|
|Cooking Time||0 minutes (No cooking required)|
|Total Time||10 minutes|
- 1/2 cup + 1 Tbsp plain 0% (or 2%) Greek yogurt
- 1 Chocolate Peanut Butter Banana Muffin, crumbled
- 2 Tbsp all-fruit red raspberry preserves, such as St. Dalfour
- 1/2 large greenish-yellow banana, thinly sliced
- 1/2 Tbsp grain-sweetened chocolate chips, optional
Estimated Nutrition Per Serving
Calories: 360 calories
Protein: 13 grams
Carbohydrates: 54 grams
Dietary Fiber: 8 grams
Sugars: 28 grams
Fat: 13 grams
Saturated Fat: 6 grams
Cholesterol: 5 milligrams
Sodium: 30 milligrams
Potassium: 550 milligrams
Vitamin C: 16 milligrams (27% DV)
Calcium: 190 milligrams (19% DV)
Iron: 2 milligrams (11% DV)
- Prepare the Chocolate Oats
In a saucepan, combine oats, milk, cocoa powder, honey (or maple syrup), and vanilla extract. b. Cook over medium heat, stirring frequently until the mixture thickens (approximately 5-7 minutes). Remove from heat and let it cool.
- Create the Raspberry Compote
In a small saucepan, combine fresh raspberries, honey, lemon juice, and a pinch of salt. b. Cook over low heat, mashing the raspberries with a fork as they soften. c. Continue to cook for about 5-7 minutes until the mixture thickens into a compote. Remove from heat and let it cool.
- Assemble the Trifle
Start by layering a spoonful of the chocolate oats at the bottom of a glass or jar. b. Add a layer of sliced bananas on top of the oats. c. Follow with a layer of raspberry compote. d. Spoon a layer of Greek yogurt over the raspberries. e. Repeat these layers until the glass is filled, finishing with a dollop of yogurt on top.
- Garnish and Serve
For an extra touch of decadence, garnish your trifle with dark chocolate shavings. b. Serve your Chocolate, Raspberry, & Banana Breakfast Trifle immediately and enjoy!