Mkay yeah I know I’ve been missing for a while. These past couple weeks have been insanity. I moved into my new apartment at LAST (hallelujah) and I’ve been trying to get into a routine with my new classes and things. It’s been a challenge, but we’re gettin’ there. Slowly but surely.
CONFESSION: I actually made these muffins when I was still at home. As in, weeks ago. And I’m just posting about them now, I know I knoooow. But my ever-so-slightly adapted version of this recipe is worth it.
ANOTHER CONFESSION: I don’t even have real pictures of these muffins to share with you guys. And by “real” I mean liiike, nice pictures. I left my DSLR at my parents’ (WAHH) in all the packing madness aaaand therefore I only have my cell phone pictures accessible. So those will have to do! Sorry sorry–I am so discombobulated lately.
3 bananas, mashed
2/3 c. sugar
1 large egg
1/3 c. unsweetened applesauce
1 c. whole wheat flour
1/2 c. unsweetened cocoa powder
1/2 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
1 c. semisweet chocolate chips
Preheat the oven to 375° and line a muffin tin with liners. Set aside. Mix together your mashed bananas (try to get as many lumps out as possible, please!), sugar, egg and applesauce. Sift together all of your dry ingredients and add to the wet mixture, stirring gently to combine. Fold in your chocolate chips. Don’t overmix! If you’d like, drop a couple more chocolate chips on the top to make ’em extra chocolatey and cute. I recommend it. Divide your batter among the 12 muffin cups and bake for 18-20 minutes until a toothpick inserted into the middle comes out clean (but beware of mistaking chocolate-chip gooeyness for an underdone muffin). Let cool. Devour.
These muffins are exceptional. And so easy. And they stay good for a while as long as you keep them in an airtight container, so you can enjoy them all week!
More to come. Stay tuned for baking/cooking adventures from my new home sweet tiny apartment.