More muffins, less problems

Have you been holding your breath for another muffin recipe?

No?

I'll share one anyway :)

I just made these. I have a recipe for Double Chocolate Banana Bread that is sooo yummy but I wanted to do it in muffin form. I consulted the Google on the internet machine to see if there was a similar recipe for muffins already figured out for me ( mostly just needed cooking time difference). I found one that claimed it was sorta healthy so I figured I'd take a look. Basically the same recipe, but substitutes applesauce for oil and has less sugar. I went for it and....they're delicious! Don't know if they could qualify as "healthy" but close enough, and yummy enough. 

Skinny Chocolate Fudge Banana Muffins

(source)

Ingredients:

3 large very ripe bananas

2/3 c. sugar

1 large egg

1/3 c. unsweetened applesauce

1/2 c. whole wheat flour

1/2 c. all-purpose flour

1/2 c. cocoa powder

1/2 tsp salt

1 tsp baking soda

1 tsp baking powder

1 c. semi-sweet chocolate chips (I used mini ones)

Directions:

1. Preheat the oven to 375F degrees. Grease muffin tin, or line with baking cups. Set aside. In a large bowl mash the bananas with a fork. Mash them very well - no big lumps. Stir in the sugar, egg, and applesauce.
2. 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 overmix.
3. Divide the batter between the 12 muffin cups - fill them all the way to the top. Bake for 18-20 minutes or until a toothpick inserted into the middle comes out clean. Allow muffins to cool for 3 minutes, then transfer to a wire rack to cool completely.
4. Muffins stay fresh in an airtight container at room temperature for up to 5 days.

* I made mini muffins and baked them for about 12 minutes.