While this time of the year is usually filled with indulgence, I’m a firm believer that something can taste fantastic without actually being indulgent. Like these muffins. I’ve made the original recipe a handful of times as written until I was inspired by my nutrition professor to give this recipe a healthy makeover. I swapped out the butter for applesauce, most of the white flour for whole wheat, and reduced the sugar. And guess what? They still tasted amazing. No one noticed my sneaky ingredient swaps which, in my book, is a success.
If you perused my original post for this recipe back in spring of 2009 you will have noticed that I was in the process of moving out of my mom’s house and into a town house with my boyfriend and some roommates. My boyfriend and I lived there until winter 2009 when we moved about twenty minutes away into our own loft-style one bedroom apartment, with no roommates (!). I can’t tell you how excited I was to have an entire kitchen all to myself. No siblings, parents, or roommates. Not to mention how fun it was taking every free second at work to purchase new goodies for our place.
Looking back on that post it seems fitting that I was detailing the progress of our move because, coincidentally enough, we’re moving (again) this weekend. This time into a house. A HOUSE. My boyfriend has been lucky enough to take advantage of the low house prices here in Phoenix so we’re packing everything up and moving out of the apartment. No more stairs (the house is a one story), no more rent (having a mortgage makes you seem so grown up), and no more tiny kitchen. I can’t wait to share with you guys the kitchen in this house. It’s glorious. Magnificent. Dreamy. There’s SO MUCH COUNTER SPACE. And not to mention a window.
I don’t know how much cooking and blogging I’ll be able to do over the next few days but I can tell you as soon as we’re unpacked I’ll be cooking up a storm in the new kitchen. If you’d like to follow our moving progress, follow me on twitter, where I’ll be posting updates. Also, don’t forget to enter my latest Holiday Special Giveaway for a $45 giftcard to any CSN store.
Taste: The combination of banana, chocolate, and coffee is perfect for an special breakfast or tasty snack.
Texture: The muffin itself is soft but my most favorite part is the ooey gooey chocolate chips. To get that scrumptious texture you can either eat the muffins a few minutes after they’ve come out of the oven or microwave the muffin for no more than 15 seconds.
Ease: My adaption made it easier to make. I narrowed the dishes down to one bowl, spatula, spoon, and muffin tin. Also, no need to melt any butter because there isn’t any!
Appearance: I think anything studded with gooey chocolate chips looks mouthwatering.
Pros: Easier, healthier, and just as delicious as the original recipe.
Cons: None, really. Maybe the fact that you have to wait for your bananas to over-ripen on the counter before you get to make these muffins
Would I make this again? Absolutely.
Healthier Banana Espresso Chocolate Chip Muffins
Adapted from Baked
Yield: A dozen
- 1 1/2 cups mashed, very ripe bananas (about 4 medium bananas)
- 1/4 cup sugar
- 1/4 cup firmly packed light brown sugar
- 1/2 cup plain applesauce
- 1/4 cup milk (1% or 2%)
- 1 large egg
- 1 cup whole wheat pastry flour or whole wheat flour
- 1/2 cup all-purpose flour
- 1 teaspoon instant espresso powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup (heaping) semisweet chocolate chips
1. Preheat the oven to 350 degrees. Spray a 12-cup muffin pan with nonstick cooking spray.
2. In a medium bowl, stir together the mashed bananas, sugars, applesauce, milk, and egg.
3. Add the flours, instant espresso powder, baking soda, and salt to banana mixture. Stir until just combined. Fold in the chocolate chips.
4. Using a spring-loaded ice cream scoop or a spoon, fill each muffin cup about three-quarters full. Bake in the center of the oven for 20 to 25 minutes, until a toothpick inserted in the center of a muffin comes out clean.
5. Move the muffin pan to a cooling rack, and let cool for 15 minutes. After 15 minutes, remove the muffins from the pan and let them finish cooling on the cooling rack. Muffins can be stores in an airtight container for up to 2 days. I like to microwave mine for 15 seconds before eating so the chocolate is melty.