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I have a huge sweet tooth. To me, a meal isn’t complete if it’s not capped off with something sweet. But at the same time, I rarely buy candy or packaged sugary goods at the grocery store. Mostly because I know they’ll all be eaten. And quickly.
By avoiding purchasing treats, I have to make them from scratch (which would make the average person less likely to eat treats. Not me, though). Muffins have become my solution to post-meal dessert cravings. When there’s nothing sweet in the house and I haven’t prepared anything to be made, I can always turn to muffins. Especially these Chocolate Banana Muffins.
They rarely require prep-work and tend to dirty only one mixing bowl. They can be thrown together in the amount of time it takes the oven to preheat. And what could be better than that when you’re craving something sweet, and now?
- 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 tsp baking soda
- 1 tsp baking powder
- 1 cup semi-sweet chocolate chips
- Preheat the oven to 375 degrees F 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.