January 25, 2016

Strawberry Banana Fudge Muffins

Ohhh man were these muffins good. The original recipe called them Skinny Banana Fudge Muffins, but I made them a little less skinny, but only slightly less, and they were incredible. I also added strawberries since I had some in the fridge and hello chocolate-covered strawberry muffins??
I seriously loved and devoured my first muffin when it was still warm. My toddlers loved them as well. They are fudgy, sweet, flavorful and don't have any butter or oil in the ingredient list.
You can add mini or regular-sized chocolate chips into these and they technically become a healthier dessert. This is a perfect way to satisfy your sweet tooth without all of the calories and fat.
Also, these can easily be made without the strawberries like the original recipe, but again if you love chocolate and strawberries, you are going to die over these!

Strawberry Banana Fudge Muffins
Adapted from Our Best Bites
Makes 12-16 Muffins
3 large, extra ripe bananas
2/3 cup granulated sugar
1 large egg
1/3 cup plain yogurt or applesauce
1 1/2 tsp. vanilla
1 cup flour
1/2 cup unsweetened cocoa powder
1/2 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
1/4 cup mini or regular chocolate chips (milk or semisweet)
3/4 cup chopped strawberries

1. Preheat oven to 375 degrees F and line a muffin tin (or 2) with 12-16 liners.
2. Smash bananas in a large mixing bowl. Add sugar, egg, yogurt/applesauce and vanilla and combine until well mixed. In a separate bowl, combine flour, cocoa powder, salt, baking soda and baking powder. Pour dry ingredients into wet and mix together until fully combined, but don’t overmix.
3. Set aside about 1 1/2 tablespoons of the chocolate chips and add the rest to the batter. Mix in the chopped strawberries and *divide the batter between the cups. Sprinkle remaining chocolate chips on top. 
4. Bake for 15 minutes or until an inserted toothpick comes out with moist crumbs attached. Don’t overbake. Let cook on rack for 5 minutes and then remove muffins from pan to cooling rack until just warm.


*A muffin-sized scoop works perfectly to equally divide the batter. I have this one and love it.

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