Tessa’s Recipe Rundown
Taste: Rich with chocolate and sweetened with banana. The banana flavor intensifies the longer these muffins sit out. Texture: Oh so moist and studded with melting chocolate chips. You’d never know the recipe was made with applesauce or whole wheat flour. Ease: Muffin recipes are my favorite for a tasty, homemade treat because they are so simple and quick to make. Appearance: My muffins would have looked better in darker baking cups but white was all I had. I still adore the rich chocolate color. Pros: Quick, easy, tasty, and relatively guilt-free. Cons: None. Would I make this again? Absolutely.This post may contain affiliate links. Read our disclosure policy.
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?
Chocolate Banana Muffins
Ingredients
- 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
Instructions
- 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.
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Looks delicious! How many cups might the bananas be? Someone just gave me a bunch of Maldivian bananas, and they are really small (but fragrant!)
It’s about 1 1/2 cups.
[…] (adapted from Handle the Heat) […]
[…] Whole Wheat Banana Chocolate Muffins (makes 12 muffins) Recipe adapted from: Handle the Heat […]
[…] Recipe adapted from Handle the Heat. […]
Worldwide, there is no sharp distinction between “bananas” and “plantains”. Especially in the Americas and Europe, “banana” usually refers to soft, sweet, dessert bananas, particularly those of the Cavendish group, which are the main exports from banana-growing countries. By contrast, Musa cultivars with firmer, starchier fruit are called “plantains”. In other regions, such as Southeast Asia, many more kinds of banana are grown and eaten, so the simple two-fold distinction is not useful and is not made in local languages.^
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I made these, ate a couple, then froze the rest. Whenever I had a chocolate craving, I pop one in the microwave and get a warm gooey chocolate chip banana muffin once again! This works great for me because my husband won’t touch anything with banana in it.
Oh these look so good!
Hello there! These look really delicious and I want to try to make them for a class party tomorrow. But I don’t have whole wheat flour so I was wondering if I could replace it with all-purpose flour… Would that drastically change the muffin?
Certainly – the whole wheat flour is only used to enhance the nutrition of these muffins they will taste just fine with only all-purpose flour.
It’s very tasty. And rich. I didn’t have apple sauce so I used the peach jam my husband made this summer. I also put in oats. So rich, I can’t believe there’s no butter or oil!
I love this recipe so much that I shared it with the readers on my blog!! It really the only way I’m able to eat bananas!
http://crochetedlittlethings.blogspot.com/2012/10/im-going-banana.html
I make a version of this, but add dried cherries that I’ve boiled to plump a little, and call it chocolate chip cherry bread (I have a child who “hates” bananas so I don’t tell her it’s banana bread!). I’ve also found that Allspice really helps bring out the chocolate flavor. http://marythemom-mayhem.blogspot.com/2010/12/healthy-chocolate-chip-cherry-bread.html My kids LOVE them.
Mary