There are some days that I wish Mr. How Sweet could cook.

And by cook, I mean cook things other than ground turkey, eggs, english muffins with peanut butter, and Trader Joe’s orange chicken.

I also wish he would stop snoring as loudly as a jet engine and start thinking of expensive shoes as an investment, but that’s neither here nor there.

 

 

Last night, I had no idea what I wanted for dinner. I’m sure you can relate. It was one of those nights where nothing sounded good, but I was starving and had already downed 3 bowls of cereal.

So I whipped up some muffins. Nothing goes better with carbs than more carbs.

Yes, I am still a muffin freak.

They are just so versatile that I love having a batch on hand each week to add to yogurt or smother with peanut butter.

Don’t worry, I exert portion control. I only have 6 in a sitting when I really want 7.

 

 

These are perfect for you chocolate lovers who don’t like things too sweet. I will never fully understand how that is humanly possible, but I know there are some of you out there.

The muffins are moist like banana bread, but dense and chewy. Chocolate chips would be a delicious addition, but I didn’t add any in order to keep it a bit more healthy.

 

 

That’s a lie. I was just out of them, obviously.

 

 

Chocolate Banana Muffins

Makes approximately 24 muffins

2 cups whole wheat pastry flour

1/3 cup sugar

1/4 cup cocoa powder

1 egg

1/2 cup unsweetened applesauce

1/2 teaspoon salt

1 teaspoon baking soda

1 teaspoon vanilla extract

4 ripe bananas, mashed

Preheat oven to 350 degrees. Place muffin cups in muffin tins.

Mix sugar, applesauce, and egg until creamy and light yellow. Add bananas and vanilla. Add flour, cocoa, baking soda, and salt. Stir until smooth. Spoon the batter into the muffin tins. Top with course sugar if desired.

Bake for 20-25 minutes, until toothpick poked in center muffin comes out clean.

 

 

 

 

Instead of becoming an old lady with cats, I’m going to be an old lady with muffins.

At least I’ll smell better.

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101 Responses to “Chocolate Banana Bread Muffins.”

  1. #
    51
    Nicole, RD — July 19, 2010 @ 12:36 pm

    I am a muffin FREAK too! Can’t wait to make these!

    Reply

  2. #
    52
    Ellen @FirednFabulous — July 19, 2010 @ 12:43 pm

    You crack.me.UP. I totally gorge on cereal when I don’t know what I want to eat…and then of course I eat my REAL dinner. These muffins look delish…how do you get them in such a perfect little shape? And by the sounds of it, Mr. How Sweet and I have about the same cooking abilities. Yes, sad.

    Reply

  3. #
    53
    Eliana — July 19, 2010 @ 12:53 pm

    Look at the rich color on those muffins. They look amazing.

    Reply

  4. #
    54
    Lindsay @ Pinch of Yum — July 19, 2010 @ 1:15 pm

    Ha! You are hilarious! And those look delicious – where you do buy whole wheat pastry flour?

    Reply

    • Jessica — July 19th, 2010 @ 1:16 pm

      I get it at my grocery store. They don’t always have it though, sometimes it’s there, sometimes it’s not. I use Bob’s Red Mill brand.

      Reply

  5. #
    55
    sophia — July 19, 2010 @ 1:23 pm

    And you’ll be more popular with muffins, too. I agree. Nothing washes down more easily with carbs than carbs.

    Reply

  6. #
    56
    Gracie @ Girl Meets Health — July 19, 2010 @ 1:43 pm

    Will you still be friends with me if I’m the old lady with cats…? I wish I could say I was kidding, hahaha.

    Muffins are the best – mainly because they basically give an excuse to eat cake (smothered with butter) throughout the day. But “muffin” sounds so much healthier than “cake,” you know? :)

    Reply

    • Jessica — July 19th, 2010 @ 1:44 pm

      Yes. I know. I love it.

      Reply

  7. #
    57
    Melinda — July 19, 2010 @ 2:13 pm

    mmmm, yum, and I have almost all those ingredients here, except I am lacking in people to eat them now.

    Reply

  8. #
    58
    Heather @ Side of Sneakers — July 19, 2010 @ 2:53 pm

    Wait. Banana bread in a muffin? WHY haven’t I done this before?!! Amazing, as usual! :)

    Reply

  9. #
    59
    Lisa @bakebikeblog — July 19, 2010 @ 3:03 pm

    ooooh I love these :) So so fantastic!

    Reply

  10. #
    60
    megan — July 19, 2010 @ 3:08 pm

    With muffins like this, you’ll be just fine in your later years! They look perfectly delicious.

    Reply

  11. #
    61
    yasmeen — July 19, 2010 @ 3:20 pm

    Scrumptious muffins :D

    Reply

  12. #
    62

    I’m making these for sure.

    Reply

  13. #
    63
    Ingrid — July 19, 2010 @ 6:08 pm

    Trader Joe’s orange chicken is good! haha Your muffins look great! :)

    Reply

  14. #
    64
    Pure2raw twins — July 19, 2010 @ 6:49 pm

    Muffins looks great! Love anything with chocolate : )

    Reply

  15. #
    65
    IslandEAT — July 19, 2010 @ 9:51 pm

    Hi, Jessica. This is such a fun post and recipe. You seem to be on a banana roll of late (BTW, clever and appealing banana split, which is something I never make or order for dessert – but yours is enticing).

    Thanks,

    Dan

    Reply

  16. #
    66
    Katrina — July 19, 2010 @ 10:31 pm

    These look so tasty. Muffins are my weakness.

    Reply

  17. #
    67
    Kacy — July 20, 2010 @ 5:27 am

    I don’t get the “too sweet” thing either. I think it’s a lie people tell themselves, it just can’t be true. Carbs, carbs, carbs. I can’t live without em.

    Reply

  18. #
    68
    Jen H — July 20, 2010 @ 5:53 am

    These look amazing! Can I use regular whole wheat flour if I don’t have ww pastry flour?

    Reply

  19. #
    69
    rachel — July 20, 2010 @ 6:49 am

    oh goodness those must be so amazing. i think i have everything i would need to make them too…:D

    Reply

  20. #
    70
    stacey — July 20, 2010 @ 9:31 am

    do u think these would work using regular whole wheat flour instead of pastry flour???

    Reply

    • Jessica — July 20th, 2010 @ 9:33 am

      Yes! They may just be a bit more dense and somewhat gritty. Let me know if you try it!

      Reply

      • Kristin — February 19th, 2012 @ 10:48 pm

        I just tried these with the regular whole wheat flour. I used a little less flour, and added some milk (about 1/2 – 2/4 cup) because the batter turned out reeeally thick, but still very tasty!

  21. #
    71
    Barbara Bakes — July 20, 2010 @ 11:23 am

    Sounds like a perfect muffin to me. Too sweet – what is that?

    Reply

  22. #
    72
    Jen @ My Kitchen Addiction — July 22, 2010 @ 6:50 pm

    Yum! I’m making a whole wheat chocolate “coffee cake” with banana and zucchini right now… Great minds think alike :)

    Reply

  23. #
    73
    jennifer — August 6, 2010 @ 4:18 am

    I testify to yet another spectacular muffin you have provided! My husband is a banana hater and he loved these, shocking! I have eaten 4 already and am looking for a hole to hide in while I eat number 5. Thanks for sharing….I will now whip up another recipe from your site, but which one????

    Reply

  24. #
    74
    heather — September 2, 2010 @ 9:12 pm

    Guess what I made tonight…. With toasted coconut on top. :) THANK YOU.

    Reply

  25. #
    75
    Krista (kristastes) — October 8, 2010 @ 8:52 am

    YuM! making these this weekend!

    Reply

  26. #
    76
    Hannah — October 12, 2010 @ 1:41 pm

    Just tried these today and absolutely loved them!! This is certainly gonna become one of our favorites! Love your blog!

    Reply

    • Jessica — October 12th, 2010 @ 1:43 pm

      Thank you Hannah! I am so glad you liked them.

      Reply

  27. #
    77
    Baking 'n' Books — January 2, 2011 @ 2:35 am

    Wow – this recipe looks good – and not a whole lot of sugar added! I’ll definitely be trying it!

    Wait you ate them for dinner?! I WISH! I end up eating a full dinner AND THEN all the muffins after…oye ;)

    Reply

  28. #
    78
    Amy — February 12, 2012 @ 1:50 pm

    I halved this recipe this morning and made mini muffins. Delicious! Will be a great work snack for the week. Thanks!

    Reply

  29. #
    79
    April — August 9, 2012 @ 8:46 am

    I’ve never understood the difference between whole wheat flour & ww pastry flour – can I use regular wheat flour in its place?

    Thanks! Loving your blog!
    April

    Reply

  30. #
    80
    Merve — March 12, 2013 @ 5:38 am

    I apologize if this is a stupid question I am asking because I have no idea how it tastes like but what is the purpose of applesauce here? I’m Turkish and I doubt if I can find any here and was wondering if there is a substitute for this recipe?

    thank you ,

    merv

    Reply

  31. #
    81
    DPanda — April 29, 2014 @ 10:19 pm

    Would it be OK to add chocolate chips?
    Or would that be too much chocolate?

    Reply

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