When I saw these muffins on pinterest, I knew I was going to make them soon!!!
As I was "stuck" with lots of ripe bananas. I made them last weekend.
These muffins are healthy and sinful at the same time! :)
Chocolate Banana Muffins
Makes a dozen muffins
Adapted from Hot Polka Dot
3 large bananas
3/4 cup granulated sugar (used a little less)
1 large egg
1/3 cup unsweetened applesauce (used homemade applesauce)
1/2 cup white whole-wheat flour (used regular whole wheat)
1/2 cup all-purpose flour
1/2 cup cocoa powder
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
1 cup semi-sweet chocolate chips (used 3/4 cup)
Preheat the oven to 375 (350) degrees and position a rack in the center. Line a muffin tin with baking cups and set it aside.
In a large bowl mash the bananas with a fork or potato masher then mix in the sugar, egg and applesauce. Sift the flour, cocoa powder, salt, baking soda and baking powder over the banana mixture. Mix lightly with a rubber spatula to combine. Fold in chocolate chips. The batter should be just moistened but still a little clumpy. Don't overmix!
Using a spring-loaded ice cream scoop or spoons, divide the batter between the prepared muffin cups and bake them for about 20 minutes until a toothpick inserted into the middle comes out clean. Transfer them to a rack to cool. Store muffins in an airtight container at room temperature for up to 3 days.