Thursday, November 15, 2012

Double chocolate banana muffins

I've been on a bit of a muffin kick lately. I made some blueberry muffins the other day (they are too ugly to be photographed), made cupcakes (though you wouldn't technically call it a 'muffin'. By the way, I think I have too many parentheses) and today, I made some double chocolate banana muffins.

I found this recipe of Sally's baking addiction. I am a huge fan of her blog! They're actually called 'Skinny chocolate banana fudge muffins', and well 'skinny' you may ask? Half whole wheat and half all purpose flour. No oil or butter. Instead, you use applesauce. I've never tried adding applesauce until now, and I'm wondering why I never thought of that before. Applesauce is too easy to make, and is a great replacement instead of the fatty butters!

My muffins turned out incredibly moist, with a good flavour of chocolate. The amount of cocoa powder used is not too bitter. However, they were a bit sticky. I think this was probably due to the size of my bananas. Next time, if I have really big bananas, I will add more flour to the batter. I also added some raspberries, chopped walnuts and almonds. I've always believed that raspberries and chocolate are a heavenly delightful combination. I made that chocolate tart with raspberries earlier this year for Mother's day, and it was divine.

In addition to my muffins, I also added some dark chocolate chips! 

Perfect for my recess at school. 

Skinny Chocolate Banana Fudge Muffins 
makes 12 muffins
  • 3 large bananas
  • 2/3 cup granulated sugar *I reduced to 1/3 cup 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
*I didn't use a whole cup of chocolate chips, only about two table spoons. I added some nuts and some raspberries. 

Preheat the oven to 375F (180 degrees Celsius) degrees. Line a muffin tin 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.
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.
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.
Muffins stay fresh in an airtight container at room temperature for up to 3 days.
*Be sure to sift your dry ingredients together to avoid pockets of cocoa powder lumps

1 comment:

Thank you for commenting, I really appreciate it!