Just before I sat down to write this post, something tragic happened. After enjoying a lovely dinner of steaks, grilled asparagus and buttery garlic rolls, I started on the mound of dishes piled in the sink. After the sink was cleared out, I took a look around the kitchen for anything else I could clean, and spotted a metal cover to a pot sitting on the stove. I grabbed the lid and immediately let out a yelp as searing pain shot through my hand. It was hot. Really hot. Nick picked the lid up with a pair of tongs to examine it and discovered that it was glowing red and scorched brown. Then I noticed that part of the stove was scorched too, and that’s when we realized that one of the burners was still on, and I had put the metal lid down on top of it. It had been heating up to medium heat for the better part of an hour. DOH!
So, because typing with one hand is not very easy, I’m keeping this short and sweet. We came home from New Orleans on Sunday to find a swarm of fruit flies in the kitchen. It didn’t take long to discover the culprit, and so, those old bananas had to be punished. Death by baking.
These muffins look deep, dark, and chocolately, and that they are. But they aren’t overly sweet and they’re definitely acceptable breakfast food (though I have been eating them as desserts and snacks too!). If you want a cupcake, don’t make these. But if you want a healthy snack to satisfy your chocolate craving… step right up!
Healthy Chocolate Banana Muffins
(adapted from Handle the Heat)
- 3 very ripe bananas, mashed
- 1/2 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 cocoa powder
- 1/2 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 cup chocolate chips
Preheat oven to 375 degrees. Line a muffin tin with baking cups or spray with nonstick spray and set aside.
In a large bowl, combine bananas, sugar, egg and applesauce. In another bowl, combine flours, cocoa powder, salt, baking soda and baking powder. Combine wet and dry ingredients and mix lightly to combine. Fold in chocolate chips.
Divide the batter into 12 muffin cups and bake about 20 minutes, until a toothpick inserted into the middle comes out clean.
Transfer the muffins to a wire rack to cool.
Serve warm with a cold glass of milk!