This was inevitable. I mean, I've already made Secretly Healthy Banana Bread with chocolate chips. You would think that adding more chocolate would be a no-brainer.
Well, a brain I may not have, but tastebuds I do have in abundance, and eventually their pleading and crying led to to this inevitable creation.
I used Hershey's Special Dark Cocoa
which is a blend of natural and dutched cocoa powder so it's extra chocolatey. I also used these Dark Chocolate Morsels
. They're my favoritest favorites.In an attempt at health, I used applesauce instead of oil or butter and cut down on the sugar. I also used this oat flour
which is gluten-free, and has less calories and more fiber and protein than all-purpose flour. Feel free to switch it out for all-purpose if you must though.
If my calculations are correct, muffins made in a regular tin should be about 100 calories each and muffins made in a jumbo tin should be about 200 calories each. Add about 37 calories for each regular sized muffin for every 1/3 cup of chocolate chips added to the batter. But seriously, who's counting?
Double Fudge Banana Muffins1 egg1/4 cup brown sugar1/3 cup applesauce (I used unsweetened)
1 teaspoon vanilla1 cup mashed bananas (about 3 bananas)1 cup oat flour (or substitute all-purpose flour)1/2 teaspoon baking soda1/2 teaspoon baking powder1/2 teaspoon salt1/4 cup dark cocoa powderChocolate chips (optional)Preheat oven to 350ºF. Grease muffin tin (the recipe makes 10 regular sized muffins or 5 in a big muffin tin). Whisk together the egg, sugar, applesauce, vanilla, and bananas. Mix the dry ingredients and add to the wet. Mix just until combined. Add some chocolate chips if you want. Bake for about 20-25 minutes for regular muffins or 25-30 minutes for big muffins (I just cooked them until a toothpick came out just a little sticky because I wanted them to be "brownie-ish"). I also drizzled them with melted chocolate. 100 calories just wasn't enough for me.
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Wonder if you can use almond flour?
ReplyDeleteCould you use coconut flour?
ReplyDeleteAny ideas how much fat per regular muffin? :)
ReplyDeleteMade them today with Valrona chocolate, chocolate chips, white flour, and white sugar (all I had). Very rich but yummy. 3 year old son asked for seconds and ate both!
ReplyDeleteDon't use coconut flour...just made them and they didn't turn out so good. Will be trying again with the oat flour!
ReplyDeleteDo you taste the banana or is its flavor masked by the chocolate?
ReplyDeleteSuggestions for a banana substitute? I'm very allergic to bananas. ..
ReplyDeleteSibstitue with zuchini
ReplyDeleteJust made them exactly as in recipe, turned out greaf-moist and delicious. You can taste banana in them, but I live it, I'm a big fan of chocolate and bananas - my two favourite things;) Definetly will make again! Thanks a lot!
ReplyDeleteIs the cocoa powder for drizzling on top of the baked muffin?
ReplyDeleteTastes strongly of bananas. Will try with avocado next time.
ReplyDeleteYeah ... looks delicious, but these are NOT healthy.
ReplyDeleteI made these today using coconut flour. I doubled the recipe, but only used 1½ times the flour since coconut flour requires more moisture. I also added ½ cup of peanut butter. It was great!
ReplyDeleteAmazing!! I loved the applesauce hack! Made them for Valentine’s Day they were such a hit!
ReplyDeleteMade these a few times. My husband loves them. I consider them healthy. Very little sugar or flour. I have smaller muffin tin and makes 12.
ReplyDeleteCan you freeze them?
ReplyDeleteCan I use sugar free sugars? Diabetic and trying to cut as many carbs and sugar as possible. Thank you
ReplyDelete