Skinny Chocolate Fudge Banana Muffins

Yield: 12 muffins

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Ingredients:

 * 3 large, very ripe bananas
 * 2/3 cup granulated sugar  (reduce to 1/2 cup for a less sweet muffin)
 * 1 large egg
 * 1/3 cup unsweetened applesauce
 * 1/2 cup whole-wheat flour
 * 1/2 cup all-purpose flour
 * 1/2 cup unsweetened cocoa powder
 * 1/2 teaspoon salt
 * 1 teaspoon baking soda
 * 1 teaspoon baking powder
 * 1 cup semi-sweet chocolate chips, plus more for topping

Directions:
Recipe adapted from Hot Polka Dot
 * 1) Preheat the oven to 375F degrees. Line a muffin tin with baking cups. Set aside. In a large bowl mash the bananas with a fork. Mash them very well - no big lumps. You should have about 1 and 1/2 cups. Stir in the sugar, egg, and applesauce.
 * 2) Sift* the flour, cocoa powder, salt, baking soda and baking powder into the wet ingredients. Lightly mix to combine. Fold in chocolate chips. The batter will be a little chunky. Do not overmix.
 * 3) Divide the batter between the 12 muffin cups - fill them all the way to the top. Bake for 18-20 minutes or until a toothpick inserted into the middle comes out clean. Allow muffins to cool for 3 minutes, then transfer to a wire rack to cool completely.
 * 4) Muffins stay fresh in an airtight container at room temperature for up to 5 days. Muffins freeze well up to 3 months, thaw in the refrigerator and warm up to your liking.

Recipe Notes:
*Be sure to sift your dry ingredients together to avoid pockets of cocoa powder lumps

Enjoy!!