Wednesday, May 21, 2014

Double Fudge Banana Muffins

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I have to admit I’m not the best at making all healthy meals. I always have people asking me how we don’t weigh 300 pounds with the amount of cooking we do. We eat in moderation and splurge on occasion, but I love food too much to just give it all up. Of course now with a child, I admit I do make things a lot healthier for him. We don’t give him candy or sweets. This has to be the most dessert like thing he’s gotten so far (without the chocolate drizzle of course).
The blog I got this from says they break down to about 100 calories each which isn’t bad. The only thing I would change is do what they did and bake them less to give them a more brownie-ish texture. Mine where borderline dry which gave them a more heavy feel. I will be making them again. 

Double Fudge Banana Muffins

(Adapted from Yammie’s Noshery)
1 egg
1/4 cup brown sugar
1/3 cup applesauce (I used unsweetened)
1 teaspoon vanilla
1 cup mashed bananas (about 3 bananas)
1 cup oat flour (or substitute all-purpose flour)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup cocoa powder (I used Hershey's Special Dark, but regular cocoa powder would also work)
Chocolate chips (optional)
Preheat oven to 350ºF. Grease muffin tin (the recipe makes 10 regular sized muffins or 5 in a big muffin tin).
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Whisk together the egg, sugar, applesauce, vanilla, and bananas.
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Mix the dry ingredients and add to the wet.
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Mix just until combined.
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Add some chocolate chips if you want.
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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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