Happy hump day, readers! Today I decided I needed a little pick-me-up to get me through the rest of this busy week. Chocolate usually does the trick, but I wanted something that I could eat a couple of without instantly feeling the need to make a dash to the gym (which, much to my dismay, isn’t always possible thanks to this lovely — make that disgusting — weather Chicago has been experiencing lately).
You all know how much I love “healthifying” recipes by replacing oil and butter with unsweetened applesauce; these yummy, fudgy chocolate muffins accomplish not only that, but they allowed me to utilize some bananas that I had on hand that were slightly past my preferred stage of ripeness. Guilt-free and nutritionally delicious, eat one for breakfast, dessert or even a mid-day snack!
No-Guilt Banana Chocolate Fudge Muffins
adapted from Sally’s Baking Addiction
- 3 large, very ripe bananas
- 2/3 cup 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
- 1 cup semi-sweet chocolate chips, plus more for topping
In a large bowl, mash the bananas until there are no more big lumps. Stir in the sugar, egg, and applesauce with a whisk. Fold the flour, cocoa powder, salt, baking soda and baking powder into the wet ingredients. Lightly mix to combine (in order to obtain nice fluffy muffins, it is important NOT to overmix). Fold in chocolate chips. Don’t worry if the batter is slightly chunky.
Divide the batter between the 12 muffin cups, filling all the way to the top. Bake for 17-19 minutes or until a knife or toothpick inserted into the middle comes out clean.
Muffins stay fresh in an airtight container at room temperature for up to 5 days.