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Skinny Banana Chocolate Chip Muffins

I’m always trying new banana bread recipes because there are so many on the internet that look good. Thats not to say that none of them are good I just always want to try another because they all look good, why limit myself to just trying one?! The difference of this one is that it’s on the healthier side with no butter and no sugar.
My 5 year old has been on a cooking video streak lately. So this morning when I had a bunch of super ripe bananas I knew she needed to make something with those. These muffins are delicious and moist with a little bit of sweetness to them. They are almost fat free and healthy so we added chocolate chips for little indulgence,  and the greek yogurt
adds some protein to help you stay fuller longer in the morning.
Enjoy!

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Skinny Banana Chocolate Chip Muffins

Prep time:  
Cook time:  
Total time:  
Yields: 18 Muffins
INGREDIENTS
  • 1 1/2 cups whole wheat pastry flour or white whole wheat flour
  • 1 teaspoon baking soda
  • 3 bananas
  • 1/4 cup natural organic honey
  • 1 tablespoon vanilla
  • 1 tablespoon coconut oil (you can sub olive oil)
  • 1 egg
  • 1/2 cup nonfat plain greek yogurt
  • 1 tablespoon unsweetened almond milk or regular milk
  • 1/2 cup chocolate chips
Directions
  1. Preheat oven to 350 degrees F. Line a muffin tin with baking cups. In a medium bowl, whisk together flour, baking soda.
  2. Add bananas, honey, vanilla, oil, egg, milk and yogurt to your mixer and mix on high for 1 minute or until well combined, smooth and creamy. Add wet ingredients to dry ingredients and mix until just combined. Gently fold in chocolate chips.
  3. Divide batter evenly into muffin tin and bake for 20-25 minutes or until tooth pick comes out clean or with just a few crumbs attached. Cool muffins for 5 minutes then remove and transfer to a wire rack to finish cooling. Muffins are best served warm.
 
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NOTES
Muffins are freezer friendly! Simply place in ziplock bag or airtight container and freeze up to 3 months. When ready to eat, microwave for 30-45 seconds or thaw out.
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Nutrition Information
130 Calories per muffin (if you make 18)
Fat 3g
Fiber 2g
Protein 4g

Skinny Double Chocolate Zucchini Pecan Muffins

As a mom I am always trying to make sure my kids eat their veggies and as healthy and fresh as possible. I like ways of sneaking vegetables in that they otherwise might not want to eat. These zucchini muffins are just that. The chocolate fools them into thinking that they are eating a chocolate cupcake, when really they are eating a muffin that has no added fat (no oil) and is made with unsweetened applesauce and half wheat flour. I also had never added pecans to zucchini muffins before and they were a pleasant addition. I would love to hear the ways you sneak veggies into your kids food!

Skinny Double Chocolate Zucchini Pecan Muffins

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Dry Ingredients

1/2 cup whole wheat flour

1 cup all purpose flour

1/4 cup white sugar

1/2 cup brown sugar

1/2 cup cocoa powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon nutmeg

1/2 teaspoon salt

1/3 cup semisweet chocolate chips

1/2 cup pecans

 

Wet Ingredients

1 egg, lightly beaten

1/3 non sweetened applesauce

1/2 cup nonfat vanilla Greek yogurt

1/4 cup skim milk

1 tablespoon lemon juice

1 teaspoon vanilla extract

1 cup shredded zucchini

 Directions

  1. Chop pecans and chocolate chips in food processor or by hand to your desired consistency.
  2. Preheat oven to 350 degrees F. Line your muffin tin.
  3. Whisk together Dry Ingredients in a medium bowl. Whisk together Wet Ingredients in a large bowl. Gently sift Dry Ingredient into Wet Ingredients and stir by hand until just combined, no more then 10 seconds, they should still be lumpy. Do not over mix!
  4. Fill prepared muffin cups 2/3 full. Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.
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Cheese and Garlic Crack Bread, Pull Apart Bread

This is garlic bread – on crack! Great to use as an appetizer or serve with dinner. I made this on Christmas Eve as an appetizer and everyone loved it. Enjoy!
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PREP TIME
COOK TIME
TOTAL TIME
Serves: 8 – 10
INGREDIENTS
  • 1 crusty loaf, preferably sourdough or Vienna
  • ¾ cup shredded Mozzarella cheese (or other melting cheese)
Garlic Butter
  • 3.5oz unsalted butter, softened
  • 2 garlic cloves, minced
  • ⅜ tsp salt
  • 1 tbsp fresh parsley, finely chopped
INSTRUCTIONS
  1. Preheat the oven to 350F.
  2. Melt butter and then mix in other Garlic Butter ingredients.
  3. Cut the bread on a diagonal into 2cm/1″ diamonds but do not cut all the way through the bread.
  4. Use your fingers or a knife to pry open each crack and drizzle in a teaspoon of butter and stuff in a pinch of cheese. This might sound like a bit of an effort, but I promise you it is worth it! You don’t need to be super neat, it’s nice to have some of the butter drizzled over the crust.
  5. Wrap with foil and bake for 15minutes until the cheese has mostly melted, then unwrap and bake for 5 minutes more to make the bread nice and crusty.
  6. Serve immediately.
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NOTES
1. To make ahead, after wrapping with foil, wrap with cling wrap as well. Store in fridge overnight or freeze to store for longer. To cook, thaw then follow recipe instructions to bake.
2. The denser the bread, the better the pieces will hold together when pulled off.
3. Use already baked bread, not uncooked bread dough.

Starbucks’ Lemon Loaf Cake Copycat Recipe

My all time favorite food from Starbucks is their lemon pound cake. I am a sucker for anything lemon but this really takes the cake ;) literally! What is your favorite goody from Starbucks?

This cake is moist and sweet and oh so delicious. I like to make as mini loaves so I can freeze and save some for later but this would be delicious in muffins or regular size loaf pans also.


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Starbucks’ Lemon Loaf Cake Copycat Recipe

Ingredients

Cake 
  • 1 box yellow cake mix
  • 5.1 ounce instant or cook and serve Lemon pudding mix (can be replaced with instant vanilla pudding & 2 tsp lemon extract)
  • 1/2 cup vegetable oil
  • 4 large eggs
  • 1/2 cup milk
  • 8 ounces vanilla greek yogurt or sour cream (i was out of sour cream so I used vanilla greek yogurt)
  • 6 tablespoons freshly squeezed lemon juice (from about 2-3 lemons)

Lemon Topping 

  • 1/2 stick butter, room temperature
  • 2 cups powdered sugar
  • 4 tbsp lemon juice
  • 1 tsp lemon emulsion/extract

Instructions

Lemon Loaf 
  • Turn oven to 350F. Line 2 loaf pans with foil & spray with non stick spray, or butter and flour the pans. Set aside.
  • Combine all the wet ingredients and whisk until well combined.
  • Place all dry ingredients in a bowl, add about 1 cup of wet ingredients, beat with a mixer on low speed for about 15 seconds, then add the rest of the ingredients and beat on low speed for another 15-20 seconds. DO NOT over beat, or your cake will deflate.
  • Divide batter evenly between whatever pans you have chosen. (I did 4 mini loaf pans)
  • Place in the oven and bake for mini loaf man 30-35 mins or 2 regular loaf pans 45-55 minutes, until golden in color or until a toothpick inserted in the middle of the cake comes out clean.
  • Remove from oven and let rest in the pan for 5 minutes, before removing and allowing to cool on a cooling rack.
Icing
  • Beat butter, powdered sugar, lemon juice & lemon extract until smooth.
  • Spread evenly on top of cakes.
  • Allow the glaze to harden up before slicing.
  • Enjoy!

 

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Apple Banana Bread a Heart Healthy Recipe

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Ingredients

  • 1 3/4 cups flour
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 and 1/2 teaspoon cinnamon
  • 1/2 cup white sugar
  • 1/2 cup dark brown sugar
  • 2 eggs
  • 1/3 cup vegetable oil
  • 1/3 cup unsweetened applesauce
  • 3 tablespoons milk
  • 1 teaspoon vanilla extract
  • 2 large bananas (mashed)
  • 1 large apple (peeled, cored, chopped)

Instructions

  1. Mix together flour, baking soda, salt, cinnamon and sugars.
  2. Blend in eggs, oil, applesauce, milk, and vanilla.
  3. Stir in banana and apple.
  4. Pour batter into greased loaf pan.
  5. Bake at 350 degrees for about 1 hour or until toothpick test comes out clean.

Cranberry Orange Shortcakes with Orange Glaze

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I decided to mix a scone recipe with a shortcake recipe and what I came up with was a delicious combo. It is moist and flaky and just the perfect morning snack on a cold day. The orange flavor will make your mouth very happy and the sweet cranberries are a pleasant surprise. With the holidays approaching you will want to enjoy cranberries in lots of recipes so what better way to welcome family then with one of these and a nice hot cup of tea or my favorite Chai Tea, Enjoy!

Cranberry Orange Shortcakes with Orange Glaze

Serves 15
Prep time 20 minutes
Cook time 18 minutes
Total time 38 minutes
Meal type Bread
Misc Child Friendly, Pre-preparable
This mix between a scone and a shortcake is a delicious combo. FrenchToasty.com has lots of bread recipes.

Ingredients

Shortcake

  • 2 cups flour (additional for dusting flat surface and for kneading if dough is sticky)
  • 3 1/2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 2 hard boiled egg yolks
  • 1/8 teaspoon salt
  • 5 tablespoons cold unsalted butter
  • 2-3 teaspoons orange zest
  • 1/4 cup heavy cream
  • 1/4 cup whole milk
  • 1/4 cup orange juice

Orange Glaze

  • 1/2 cup powdered sugar
  • 1 tablespoon orange juice

Note

Cut into fun shapes or wedges, either way just as delicious!

Directions

Shortcakes
Step 1
In the bowl of a food processor, combine the flour, sugar, baking powder, egg yolks, and salt. Pulse to combine. Add the butter and zest and pulse until the flour resembles coarse meal. Add the cream, milk and orange juice and pulse until the dough comes together.
Step 2
Toss the cranberries in and give a quick pulse to distribute them through out the dough. During the knead process they will distribute also.
Shortcakes
Step 3
Turn the dough out onto a lightly floured work surface and gather into a shaggy mass. Knead a couple times to make it into a cohesive mass and then pat it into a rough circle about 6 to 7 inches in diameter, and 3/4 to 1-inch thick.
Step 4
Use cookie cutters or a sharp knife and cut into 6-8 equal shapes. Chill for 20-120 minutes.
Step 5
Preheat oven to 350°F. Bake until risen and golden brown, 18 to 20 minutes. Turn the pan around halfway through to ensure even cooking.
Orange Glaze
Step 6
Combine the powdered sugar and orange juice and drizzle over cooled shortcakes.
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Cut into fun shapes or enjoys as wedges, the stars give it a little holiday touch!

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Drizzle with as much or little orange glaze as you want.

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Quick Homemade Whole Wheat French Bread in Under 1 Hour

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I love fresh homemade bread, I mean who doesn’t. But everyone associates homemade bread with hours of prep and time. This recipe can be made in under 1 hour and it’s just as good as store bought bread but you can enjoy warm and fresh from the oven. The recipe I followed used white flour but I thought I’d substitute whole wheat in there and add some flax seeds and chia seeds for some added health benefits.  I used this bread to make paninis for dinner but this would be an excellent side for pasta, soup or salad… or whatever you like to pair bread with.

I hope you enjoy your homemade french bread in under 1 hour. And way cheaper then running to the store every time you decide you need bread with your meal.

Quick Homemade Whole Wheat French Bread in Under 1 Hour

Serves 4
Prep time 30 minutes
Cook time 30 minutes
Total time 1 hour
Allergy Wheat
Meal type Bread
Misc Pre-preparable
Website Keep Home Simple
Homemade french bread in under 1 hour. FrenchToasty.com has lots of bread recipes.

Ingredients

  • 1 1/4 cup warm water (About 115 degrees, no hotter then 125 degrees)
  • 1 tablespoon dry yeast
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon salt
  • 1 1/2 tablespoon olive oil
  • 3 cups whole-wheat flour

Optional

  • 1 tablespoon chia seeds
  • 1 tablespoon flax seeds

Directions

Step 1
Add yeast to measuring cup. Pour in your warm water and then sprinkle your sugar over. Let sit for about 5 minutes until you see the yeast bubbly on top.
Step 2
In mixing bowl, or bowl of mixer, add flour, salt, oil and chia & flax seeds if using. After yeast and water have sat for 5 minutes add them to the flour.
Step 3
Knead by hand or with the dough hook on your mixer for a few minutes until the dough starts to form a ball and pull away from the sides.
Step 4
Cover your bowl with a towel and place in oven at lowest temperature possible and let rise for 15 minutes. Any place that is warm will work, I just like to use the oven very low to speed the rising process. After 15 minutes your dough should have doubled or came very close.
Step 5
Preheat oven to 375 degrees F. While oven is preheating roll your dough jelly style and place on a greased cookie sheet. Take a sharp knife and slash the top of the dough diagonally. Allow dough to sit on counter while your oven reaches 375. Bake for 30-35 minutes until golden brown. My oven took 35 minutes but check at 30 to make sure it's not done. If it's under cooked it'll taste doughy.
Step 6
The bread is soft on the inside and crunchy on the outside.
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Right before baking, after I cut my slits.

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Health Benefits of Chia Seeds

Chia Seeds: While most associate them with the infomercials trying to convince you to buy green furry pets, chia seeds were originally eaten by the Mayan and Aztecs. One of the goals of the 2010 Dietary Guidelines for Americans was to have people choose foods that provide more dietary fiber. The typical American only eats 40 percent of their daily fiber goals (women should aim to consume 25 grams a day). Chia seeds can help you close this gap. With 5 grams of fiber per tablespoon, just adding two tablespoons of the seeds to your oatmeal or smoothie in the morning will double the fiber intake of the average American. Like flax and hemp seeds, chia seeds also contain the omega-3 fat ALA.

Health Benefits of Flaxseeds
Flaxseeds: Two tablespoons of flaxseed meal contains 4 grams of fiber, 2.4 grams of the short-chain omega-3 alpha-linolenic acid (ALA), and 300 milligrams of a particular type of antioxidant called lignans. Both ALA and lignans are anti-inflammatory, and lignans may also help lower cholesterol levels. Flaxseeds should be eaten ground, otherwise they won’t be fully digested—and you won’t extract the nutrients.
Health Benefit information from Shape

Cinnamon Strawberry Rhubarb Muffins

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Rhubarb is one of those vegetables that some people are scared of, but it’s so simple to use in all kinds of recipes. I like it in muffins, bars and of course pie. I have the most delicious pie recipe that I never sample with others because I know the one I have is so amazing. I got if off Opera probably 5 years ago, it’s Cindy Crawford’s recipe. I will share is it soon, I haven’t baked one since I started this blog, but what better reason to bake it then to share with you all.

Every spring my dad gives me fresh rhubarb from his garden and every time I want to make a new recipe. We felt like muffins today so when I saw this recipe I knew it was the winner. This recipe did not disappoint. It smelt amazing while baking and tasted amazing after we let it cool for a few. My daughter of course helped me baked these and her job was to sprinkle the cinnamon-sugar on top. Sprinkle actually meant dump the whole spoonful I gave her in one spot. Hey at least she hit the muffin and it wasn’t all over the counter. Thankfully she didn’t notice that I did most of them while she took her sweet time doing a few. Whether you have a little helper or you do these by yourself they will turn out amazing and you will be thankful for your over producing rhubarb plant, Enjoy!

Cinnamon Strawberry Rhubarb Muffins

Serves 12-18
Prep time 15 minutes
Cook time 18 minutes
Total time 33 minutes
Meal type Bread
Misc Child Friendly, Pre-preparable
Website Fine Cooking
These muffins have a crunchy top and moist middle that is bursting with flavor. FrenchToasty.com has lots of muffin recipes.

Ingredients

Muffins

  • 2 cups all-purpose flour
  • 3/4 cups granulated sugar
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sour cream
  • 1/2 cup butter (1 stick, melted and slightly cooled)
  • 2 Large eggs
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cup rhubarb (diced)
  • 1/2 cup strawberries (the recipe I followed didn't include strawberries but I thought they were an excellent addition.)

Topping

  • 3 tablespoons granulated sugar
  • 1/2 teaspoon ground cinnamon

Note

If you want to reheat the next day, heat at 350 for 3-4 minutes. But they are delicious cool also.

Directions

Step 1
Preheat oven to 400 degrees F.
Step 2
In medium bowl (or bowl of mixer) whisk together the sour cream, melted butter, eggs and vanilla until smooth.
Step 3
In another bowl whisk the flour, sugar, baking powder, cinnamon, baking soda and salt. Drop your rhubarb and strawberries into the flour mixture. (If they are coated in flour it will help them not sink and stay in the middle of the muffin)
Step 4
Add the flour mixture to the wet mixture and mix until just combined, do not over mix. The batter will be very thick.
Step 5
In small bowl combine the topping ingredients, cinnamon & sugar.
Step 6
Divide your batter among 12-18 muffin cups. Sprinkle with cinnamon topping mixture. About 1/2 teaspoon to each muffin.
Step 7
Bake until golden brown, 18-22 minutes. I like to insert a toothpick and if it comes out dry I know it's done. Let cool for a few minutes and then transfer to a wire rack to cool a bit. They are delicious warm.
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Nutritional Information from recipe source. My recipe made 18 muffins but the nutritional information is only for 12.

nutrition information (per serving):
Size : per muffin, based on 12 muffins; Calories (kcal): 250; Fat (g): 12; Fat Calories (kcal): 110; Saturated Fat (g): 7; Protein (g): 4; Monounsaturated Fat (g): 2.5; Carbohydrates (g): 32; Polyunsaturated Fat (g): 0; Sodium (mg): 200; Cholesterol (mg): 70; Fiber (g): 1;

Strawberry Shortcake with Homemade Whipped Cream

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My husband requested strawberry shortcake for his birthday and I was not one to deny a request on someones birthday :) so we all enjoyed this delicious desert. My daughter helped a lot and we even made her shortcake into a mickey mouse shape. She was so excited and kept asking when it was time to eat it.

If you ever had strawberry shortcake with the little store bought shortcakes you know that it has the potential to be an excellent desert but you haven’t taste extreme deliciousness until you have sampled these. The shortcake is good enough to eat on it’s own, but once you had fresh strawberries and whipped cream they are beyond words. I had two people go back for seconds (that is all that could go back for seconds because they were all gone after that). You will not be disappointed with this, so make for your next gathering or to enjoy with just your family, Enjoy!

Strawberry Shortcake with Homemade Whip Cream

Serves 6-8
Prep time 2 hours, 20 minutes
Cook time 18 minutes
Total time 2 hours, 38 minutes
Meal type Dessert
Misc Child Friendly
Website Smitten Kitchen
These shortcakes are good enough to eat by themselves but with the added strawberries and whipped cream they are amazing. FrenchToasty.com has lots of delicious desert recipes.

Ingredients

Shortcake

  • 1 2/3 cup all-purpose flour
  • 3 1/2 tablespoons sugar
  • 1 tablespoon plus 1/2 teaspoon baking powder
  • 2 hard boiled egg yolks
  • 1/8 teaspoon salt
  • 6 tablespoons cold unsalted butter (cut into 1/2)
  • 2 teaspoons lemon zest (or orange zest)
  • 2/3 cups plus 1 tablespoon heavy cream

Strawberry

  • 1/2lb strawberries (washed, hulled and quartered)
  • 2 tablespoons sugar
  • 1 tablespoon lemon juice

Whipped Cream

  • 1 cup whipping cream (beaten to soft peaks, recipe follows)
  • 1/3 cup powdered sugar

Directions

Step 1
In the bowl of a food processor, combine the flour, sugar, baking powder, egg yolks, and salt. Pulse to combine. Add the butter and zest, if using, and pulse until the flour resembles coarse meal. Add 2/3 cup of cream and pulse until the dough comes together.
Step 2
Turn the dough out onto a lightly floured work surface and gather into a shaggy mass. Knead a couple times to make it into a cohesive mass and then pat it into a rough circle about 6 to 7 inches in diameter, and 3/4 to 1-inch thick.
Step 3
Use cookie cutters or a sharp knife and cut into 6-8 equal shapes. Chill for 20-120 minutes. I chilled mine for 2 full hours.
Step 4
Preheat oven to 350°F. Brush the tops of the shortcakes very lightly with heavy cream and sprinkle lightly with the coarse sugar. Bake until risen and golden brown, 18 to 20 minutes. Turn the pan around halfway through to ensure even cooking.
Step 5
While the shortcakes are baking, toss the strawberries, sugar and lemon juice together in a bowl. Let stand several minutes
Step 6
Split the shortcakes in half horizontally and set the tops aside. Place the bottoms on dessert plates and heap strawberries over them. Spoon whipped cream generously over the strawberries and replace the shortcake tops. Serve immediately with any remaining whipped cream on the side or dolloped on top.

Homemade Whipped Cream

Serves 2 cups
Prep time 4 minutes
Meal type Dessert
Misc Pre-preparable, Serve Cold
This homemade whipped cream is great for all pies, or on top of cocoa. FrenchToasty.com has lots of sweets recipes.

Ingredients

  • 1 cup heavy whipping cream
  • 3 tablespoons sugar (or 1/3 cup powdered sugar)

Directions

Step 1
Put whipping cream and sugar in big bowl or kitchenaid bowl. Mix for 2-3 minutes on medium until cream forms stiff peaks.
Step 2
Keep an eye on it you don't want to over whip it.
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Brushing with cream before baking.

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Before Baking and After

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Helping dad blow out the candles, super blurry because that’s what my phone gave me :)

Skinny Chocolate Banana Fudge Muffins

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This has become my favorite way to use up my bananas that are too ripe. These muffins are moist, not too sweet and have the perfect amount of banana flavor. I seriously can not rave about these enough. I have really been on a baking spree lately, it could be that my daughter asks almost every day to bake, or it could be my extreme cravings for sweets. Whatever it is, I think my family & friends have been enjoying it because I love to share. (That way I don’t eat them all..haha) I’ve said this before but my husband is not a big sweets person and he thought these has the perfect amount of sweetness. I always feel a victory when he goes back for seconds or thirds. He is not picky but doesn’t eat things that are just ok, he wants to eat delicious things. I feel the same way but my thoughts are more, why waste calories on something that is ehh, when you can use them on yummy, healthy food.

These muffins are made with applesauce and whole wheat flour and you don’t miss the extra eggs or all purpose flour. Sneak the good things in when you can! I’d love to hear how your family loved these, Enjoy!

Skinny Chocolate Banana Fudge Muffins

Serves 12-18
Prep time 10 minutes
Cook time 18 minutes
Total time 28 minutes
Meal type Bread
Misc Child Friendly, Pre-preparable
Website Sally's Baking Addiction
What better breakfast is there then Chocolate Banana Muffins?! FrenchToasty.com has lots of muffin recipes.

Ingredients

  • 3 Large very ripe bananas
  • 2/3 cups granulated sugar
  • 1 Large egg
  • 1/3 cup unsweetened applesauce
  • 1/2 cup whole-wheat flour
  • 1/2 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3/4 cups semi-sweet chocolate chips (plus more for topping)

Note

*Be sure to sift your dry ingredients together to avoid pockets of cocoa powder lumps

Directions

Step 1
Preheat the oven to 375F degrees. Line a muffin tin with baking cups. Set aside.
Step 2
In a large bowl mash the bananas well with no big lumps. Stir in the sugar, egg, and applesauce.
Step 3
Sift* the flour, cocoa powder, salt, baking soda and baking powder into the wet ingredients. Lightly mix to combine. Fold in chocolate chips. The batter will be a little chunky. Do not over mix.
Step 4
Divide the batter between 12-18 muffin cups (fill them all the way to the top, mine didn't rise much). Bake for 18-20 minutes or until a toothpick inserted into the middle comes out clean. Allow muffins to cool for a few minutes, then transfer to a wire rack to cool completely.
Step 5
Muffins stay fresh in an airtight container for up to 5 days.
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Spread some peanut butter on them for a taste beyond belief. I used the honey roasted peanut butter for whole foods, but I’m sure any kind would be delicious.