Thursday, December 1, 2016

Double Chocolate Banana Muffins

My holiday obsession with sweets starts at Halloween every year. After Halloween, we have my husband's birthday to celebrate in November, Thanksgiving, and then Christmas. This two month period is never easy for my weight management. I definitely put on a few extra pounds when I approached this season in my first trimester 2 years ago and now in second trimester with baby #2, my sweet tooth is revved up!

My Double Chocolate Banana Muffins are a favorite recipe of both my husband and mine and he reminded me recently that I hadn't made them in quite a while. On the healthier side for a chocolate muffin with no oil or butter, these will still satisfy any sweet tooth!  If you added frosting, I'd even venture to say they could pass for a cupcake.

Double Chocolate Banana Muffins
Yield: 12 muffins
Bake: 350 degrees for 18-20 minutes

3 ripe bananas
3/4 cup brown sugar
1/2 cup applesauce
1 tsp vanilla
1 egg, lightly beaten
1/2 cup all-purpose flour
3/4 cup whole wheat flour
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2-1 cup chocolate chips (semi-sweet or dark or a mix!)

Mash the bananas or use a stand mixer and combine well with the sugar. Mix in the applesauce, vanilla, and egg. Add in the dry ingredients and once just combined fold in the chocolate chips. Batter has a thick mousse-like texture. Spray your muffin tin or use liners. Muffins are done when the tops have risen and are slightly firm to the touch.

Keep covered at room temperature for 3-4 days or refrigerate or freeze. Once frozen, allow to thaw 30 minutes at room temperature prior to eating or thaw overnight in the refrigerator.

***If using 1 1/4 cup all-purpose flour instead of the whole wheat/all-purpose mix, you can omit the baking powder.

Enjoy! Your sweet tooth will thank you!

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