If you promise not to tell, no-one needs to know that these whole wheat banana chocolate muffins are just a little healthier for you than regular ol’ muffins. They are tender, moist and full of flavor and make a satisfying snack or dessert any day of the week. These muffins are based on this decadent and delicious banana bread recipe, but I’ve made a few wise substitutions to reduce the calorie count just a little. In that recipe, I talk about the importance of over-ripe bananas and how to ripen them quickly if you’re having an emergency craving. (FYI, to avoid having to quick-ripen the bananas, I always like to throw my bananas into the freezer as they start to over-ripen. Then, when I have three in the freezer I’m ready to make banana bread or muffins.)
How to Make Healthier Muffins
I’m not saying these muffins are diet food (trust me!), but it’s nice to know that you can substitute some of the ingredients for smarter choices and save yourself a few calories without sacrificing flavor. The first smart substitution is using a little unsweetened applesauce instead of sugar in the wet ingredients. Your muffins won’t taste like apples at all, but the natural sweetness from the applesauce is just enough to keep the muffins sweet and moist.