A few months ago, on my personal blog, I posted a recipe for Kinda Pudgy Fudgy Monkey Muffins(yes, I named them myself!). It was one of the first recipes I tweaked to make it more healthful. I guess you could say it’s what got me started on the road to creating SweaterFood. Comfort foods are one of my favorite things to make (and eat), and yet most of them are not the most healthy things to consume. So I set about making my favorite foods, just in a healthier way.
These are the perfect break-up muffins. Instead of crawling into bed to cry with a pint of Ben and Jerry’s, bake these and share with friends. Your thighs will thank you. Although these muffins are not the healthiest treat out there, I think you will find that they have a lower sugar and fat content than most traditional recipes. These muffins are a great treat. Muffins make for great portion control, too!
Preheat your oven to 350F
In a large mixing bowl add
1c frozen ripe bananas mashed (about 2 medium bananas)
2 eggs- or egg substitute
½ c applesauce
Mix together well and set aside. In a separate bowl add
1/2c all purpose flour (you can use 1 1/2c all purpose if you don’t like whole wheat)
1c whole wheat flour
3/4c sugar
1/4c packed brown sugar
7 T cocoa
1t baking soda
½ t salt
½ t pumpkin pie spice (optional)
Use a whisk to blend the ingredients together (way easier than sifting!)
Pour dry mix into wet and mix JUST until incorporated. Pour into a greased and lined muffin pan that makes 12 muffins. I spray the liners as well; they come off the muffins easier. Bake for 25-35 minutes depending on muffin size and temperature of batter from the bananas. My last batch took 30 minutes. I dare you to let them cool before eating! Oh and these guys freeze beautifully so you can always have some on hand.
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Yum!