One thing that always seems to help our fasting periods go more smoothly in our home, is having baked good available. Every one of us has a sweet tooth that needs satisfying in order for us to think straight. 🙂 Not having to waste energy trying to figure out what to all day long enables us to better focus on the other aspects of our lenten journey. It’s much easier to nitpick about things when you’re hungry and scrounging for food.
I found this recipe while looking for things to bake with the bunch of bananas on my counter that were starting to brown. This recipe is great because it’s fairly healthy and it’s chocolate (I stand behind the chocolate is good for your health theory).
The boys just finished 2 batches of Curious George Bread so I wanted to try something a bit different and these Double Chocolate Banana Muffins, made with applesauce, were just the thing!
- 2 ripe bananas
- ½ cup granulated sugar
- ¼ cup brown sugar
- ½ cup unsweetened applesauce
- ⅓ cup water
- 1 tsp white vinegar
- 1¼ cups all-purpose flour
- ¼ cup unsweetened baking cocoa
- 1 tsp baking soda
- ¼ tsp salt
- 1 cup semi-sweet chocolate chips, divided
- Preheat the oven to 350 degrees.
- Line a muffin tin and set aside.
- Mash bananas in a medium size bowl.
- Add sugars, applesauce, water, and vinegar and mix well.
- Combine the flour, cocoa, baking soda and salt in a separate bowl. Add to the wet ingredients and stir just until combined.
- Fold in half cup of chocolate chips.
- Divide batter between the 12 cups evenly. They will be pretty full, but no worries.
- Sprinkle the remaining half cup of chocolate chips on top of muffins.
- Bake for approx. 25 minutes or until toothpick comes out clean.
- Let cool for 10 minutes then remove to cooling rack.