Double Chocolate Banana Muffins
Serves: 12 muffins
  • 3 large bananas, ripe with lots of brown spots
  • ½ cup (3.5 oz.) sugar (or up to ⅔ cup)
  • 1 egg
  • ⅓ cup applesauce (natural preferably since it has no extra sugar)
  • 1 cup white whole wheat flour, or whole wheat flour, or all-purpose flour
  • ½ cup unsweetened cocoa powder (I like Rodelle dutch processed)
  • ½ tsp. salt
  • 1 tsp. baking soda
  • 1 tsp baking powder
  • 1 cup (6 oz.) semisweet chocolate chips, reserve some for topping
  1. Preheat the oven to 400 degrees.
  2. Prep a muffin pan with baking spray or muffin liners sprayed with cooking or baking spray.
  3. In a great big bowl, mash the bananas. A potato masher or fruit jam masher works great here - or use a fork.
  4. Add the sugar, egg and applesauce. Stir with a fork until mixed very well.
  5. Add the flour (or flours), cocoa powder, salt, baking soda and baking powder. Stir the dry stuff around with the fork lightly to have the dry ingredients mixed.
  6. With a spatula, incorporate the wet with the dry. Stir until just combined. Do NOT over mix.
  7. Reserve a few tablespoons of chocolate chips in a bowl. Pour the rest into the batter and stir to combine.
  8. With a large scoop or spoon, divide the batter among the 12 muffin wells. These will fill all the way to the top.
  9. Sprinkle chocolate chips on top.
  10. Put the muffins into the oven. Close the oven door.
  12. Bake for 18-20 minutes. Use a toothpick to determine if the muffins are fully cooked. The toothpick will come out with a little melted chocolate on it - but shouldn't be overly wet.
  13. Cool muffins for about 10 minutes. Remove from the muffin pan and allow to cool on a wire rack.
  14. Store in an airtight container. I put mine in the fridge after the first night because the chocolate chips had condensation on them. You can also freeze them by allowing to cool completely and sealing in an airtight freezer bag. Remove the air with a straw and seal shut. Just take the muffins out the night before you need them by letting them sit on the counter.
Recipe slightly adapted from Sally's Baking Addiction
Recipe by Whisk Together at