Chocolate Banana Muffins.... YUM!!!

Well, I was searching for a delicious, yet healthy, bran muffin to make for our family breakfasts during the week. Or possibly a healthy homemade loaf of bread. Unfortunately, my favorite recipe blog (Won in the Oven) listed the Chocolate Banana Muffin before any of the healthy breads I was looking for.... soooooooooooo.... Chocolate Banana Muffins win. Maybe next time we'll go healthy. Tomorrow morning we will be making a yummy batch. Crystal has been singing the praises of these muffins for weeks and I have yet to try them out. Here's the recipe for anyone who would like to duplicate them.

Chocolate Banana Muffinsslightly adapted from Handle the Heat

• 3 large bananas
• 3/4 cup granulated sugar
• 1 large egg
• 1/3 cup unsweetened applesauce
• 1/2 cup white whole-wheat flour (or whole wheat pastry flour or whole wheat flour)
• 1/2 cup all-purpose flour
• 1/2 cup cocoa powder
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1 tsp baking soda
• 1 tsp baking powder
• 1 cup semi-sweet chocolate chips

*Recipe Note* She used half whole wheat and half white flour. I just used all (1 cup) of white whole wheat flour and the results where great.

This post is linked up with Sweet as Sugar Cookies

Preheat the oven to 375 degrees and position a rack in the center. Line a muffin tin with baking cups and set it aside.

In a large bowl mash the bananas with a fork or potato masher then mix in the sugar, egg and applesauce. Sift the flour, cocoa powder, salt, baking soda, cinnamon and baking powder over the banana mixture. Mix lightly with a rubber spatula to combine. Fold in chocolate chips. The batter should be just moistened but still a little clumpy. Don't over mix!

Using a spring-loaded ice cream scoop or spoons, divide the batter between the prepared muffin cups and bake them for about 20 minutes until a toothpick inserted into the middle comes out clean. Transfer them to a rack to cool. Store muffins in an airtight container at room temperature for up to 3 days.