Chocolate Banana Mini-Muffins

So, if you're looking at these and you're expecting them to show up at work, don't hold your breath. I highly doubt any of them are making it through tonight. These are freaking delicious. Also, if you haven't noticed, they are labeled "healthy." That's right. You heard me. Healthy and delicious? Ce n'est pas vrais! Oui, c'est vrais. Thanks to Kelli for the inspiration!


So, when I made these, I was kind of just throwing stuff into the mixture and forgot to take photos. I barely got this one photo before they were all devoured. I apologize as this seems to be happening rather often lately.

Cupcakes
Ingredients:

1 1/2 c. all-purpose flour
3/4 c. artificial sweetener (Splenda)
1/4 c. unsweetened cocoa
1 tsp.baking powder
1/2 tsp. baking soda
2 ripe bananas, mashed
1 egg
1/4 c. applesauce
2 tbs. fat free sour cream
1/2 12 oz. bag chocolate chips



In a large bowl, combine flour, Splenda, cocoa, baking powder and baking soda. Set aside.

In a small bowl, combine bananas, egg, applesauce and sour cream. (So, I thought we had a big jar of applesauce in our fridge. When I opened it, I realized it had gone bad. So, frantically I searched for a substitute and went with the only applesauce we had. Mixed berry. Sometimes things just work out because it tasted great afterwards!) Add flour mixture to banana mixture. Stir in chocolate chips. (I used what I had on hand but I think these would be great with mini chips.)


Spray muffin pan with oil or use cupcake liners. Fill mini muffin cups with 1 tbs of batter. (For regular sized, 2 tbs. should suffice.) Bake at 375 degrees for 9-11 minutes (or 20-22 mins for regular sized muffins) or until toothpick inserted comes out clean.




My intention was to make these for breakfast tomorrow but in the time it took to write this blog, they have all been eaten. I'm out of bananas now but I will definitely be making these again I think. Hopefully they will make it to the morning next time!