I had some browning bananas on my counter & a serious sweet tooth on Thursday night, so I decided to whip up some muffins. Being a health-obsessed baker, I wanted to make this as yummy and healthy as possible. This recipe was born, incorporating my love of chocolate with some healthy add in's (banana, apple sauce, wheat flour, and Greek yogurt).
I started with a liquid base of mashed banana, apple sauce, Greek yogurt, and one egg. For dry ingredients I used a combination of wheat & white flour, which provided a hearty muffin texture, but also a nice rise. I also used unsweetened cocoa powder to give the muffins a serious chocolate flavor rather than a banana flavor.
Whenever I cook with wheat flour, I use a bit more leavening ingredient to insure the dough rises. For these muffins, I mixed baking soda and powder. I chose dark chocolate chips for added richness, which meant I only needed a touch of sugar. The results were fantastic! Talk about a healthy way to satisfy your sweet tooth. I recommend them right out of the oven ( mmm... .melty chocolate chips), or microwaved for 30 seconds. Yum :o)
Dark Chocolate-Banana Muffins
2 large bananas, well mashed
1/2 cup unsweetened apple sauce (I used those single-serving cups from Trader Joes)
1/3 cup granulated sugar
1 large egg
1/2 cup whole-wheat flour
1/2 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon salt
1 teaspoon EACH baking soda and baking powder
1/2 cup non-fat Greek yogurt (once again, the individual 6 oz. cups)
1/2 cup dark chocolate chips, plus more for topping
Mash bananas with apple sauce, egg, and sugar; set aside. Whisk flours,cocoa powder, salt, and baking soda/powder together. Combine wet and dry ingredients, then gently fold in the Greek yogurt and chocolate chips. The mixture should appear almost fluffy. Line muffin pan with 12 paper cups (optional), and lightly spray with oil. Fill cups 2/3 full and sprinkle a few chocolate chips on top. Bake muffins at 375* for about 18 minutes. Check with a toothpick - it should come out clean. Be careful not to over bake, as chocolate muffins don't become brown. Let the muffins cool for several minutes, then store in a container (I keep mine in the refrigerator, though I am not sure its necessary).
These are best enjoyed warm, so eat them right out of the oven, or briefly microwave before serving :)