Thin Chocolate Banana Muffins

 

I love, love this healthier, yummy chocolate banana muffin recipe.   I am baking more now than ever before and although I am having fun trying out and creating new recipes …my waistline is saying no, stop!  You can not continue to bake and eat these delicious goodies.  Well of course I am not going to stop baking and sampling, so that means I have to start being more creative and finding ways to make my favorites with healthier, weight conscious ingredients.  So today, for Fiesta Friday, I made these heavenly, delicious, moist chocolate banana muffins.

The original recipe called for chocolate chips in the batter.  But to make them healthier, I decided to omit the chocolate chips from the batter and add just a few to the top of some of the muffins.

Of course then, with my love of peanut butter and chocolate, I decided to whip up some peanut butter frosting and spread on the top of some of them …oh my gosh!  Heaven!  I guess this now makes them cupcakes …and not as healthy ….but hey, just a dab of yummy peanut butter frosting on top never hurt anyone right?!  😉

Either way, this recipe is definitely a keeper and one I think you will enjoy  🙂

To see more great recipes and to join our Fiesta Friday link up party CLICK HERE!

Happy Baking!

Thin Chocolate Banana Muffins

• Servings: 12
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 Ingredients:

• 3 large, very ripe bananas
• 1/2 cup granulated sugar
• 1 large egg
• 1/3 cup unsweetened applesauce
• 1 cup whole-wheat pastry flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder

Directions:

Preheat the oven to 375F 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. 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.

Top with a few chocolate chips or peanut butter frosting for a little extra sweet treat.