They always say that kids are your biggest critics when it comes about food. While my toddler was relatively a good eater, meaning that she’d basically try anything for probably the first two years of her short little life, she has recently hit a rut with her breakfast. Of course she didn’t exactly tell me this, but she ended up snacking all morning. It made me wonder whether she got bored with our breakfast menu. She wouldn’t eat our normal pancakes, french toasts, bagels or toasts when offered. She got sick of yogurt for a while, but then she loved her muffin or quick bread. She even asked for a pizza one morning! Hmm… yeah, kind of tough to whip up a homemade pizza that bright early. Thankfully, she still loves her cereals. Since I wanted something pretty healthy, I decided to turn my go-to banana bread into these chocolate muffins I tweaked the recipe a little bit, and she (and my hubby) gobbled them up like there was no tomorrow… so quick that I barely was able to save these two to take picture of! I also made them into mini muffins, which she loved to fit her tiny little hands.
1-3/4 cups white wheat flour, or whole-wheat pastry flour, or all-purpose flour
1/4 cup of cocoa
1-1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/3 cup unsalted butter, softened
1/3 cup of unsweetened apple sauce
2/3 cup firmly packed brown sugar
2 large eggs
1/4 cup of skim milk
1-1/2 cup mashed ripened bananas (make sure that the banana skin is almost black)
1 cup dark chocolate chip, or bittersweet
Preheat the oven to 375 degrees.
In a medium bowl, mix together all of the dry ingredients. In a large mixing bowl, whisk melted butter, apple sauce, brown sugar, eggs, and milk together. Add half of the dry ingredients into the large mixing bowl, stir gently. Add half of the skim milk, stir gently, just until combine. Repeat with the remaining dry ingredient and milk. Lastly, add the mashed bananas and chocolate chip together.
Grease 12-muffin pan, or alternatively use a cupcake liner. Fill all of the cups to about 3/4 of each individual muffin cup.
Bake for approximately 25-30 minutes, rotate halfway, until a toothpick inserted in the center of the cupcake comes out clean.
Let sit for approximately 10 minute, remove from pan.
Yield: 12-18 standard-size muffins