Chocolate Banana Muffins (Oh, My)

Are you ready for muffin Monday? Just kidding, I don't have a muffin Monday but it sounds like a fun idea. I do have a killer muffin recipe for you to start the week out. Remember back a few posts when I was raving about my new favorite baking friend the BANANA and how I am so amazed at how it can stand in the place of butter and oil in baked goods? Well, I have another recipe for you where this works beautifully. I whipped these up this afternoon hoping for the same great result and was not disappointed. If you are at all a fan of chocolate you are gonna love these muffins. They are bursting with chocolaty goodness. Honestly, the banana flavor isn't that powerful in these. I think the chocolate overpowers it but you won't miss it. When I tried mine it was fresh from the oven and still warm which is how I would recommend eating them. Now I have three favorite muffin recipes on my blog all different from each other but equally yummy. The recipe comes from Handle the Heat. I adapted her recipe slightly by adding 1/2 tsp of cinnamon. I love the flavors of chocolate and cinnamon together. Just leave it out if you aren't a fan. I hope you enjoy and have a great Monday.


Chocolate Banana Muffins
slightly adapted from Handle the Heat

• 3 large bananas
• 3/4 cup granulated sugar
• 1 large egg
• 1/3 cup unsweetened applesauce
• 1/2 cup white whole-wheat flour (or whole wheat pastry flour or whole wheat flour)
• 1/2 cup all-purpose flour
• 1/2 cup cocoa powder
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1 tsp baking soda
• 1 tsp baking powder
• 1 cup semi-sweet chocolate chips

Enjoy with a big glass of moo juice!

*Recipe Note* She used half whole wheat and half white flour. I just used all (1 cup) of white whole wheat flour and the results where great.

This post is linked up with Sweet as Sugar Cookies

Preheat the oven to 375 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, cinnamon 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 over mix! 

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.