Preheat oven to 375.
Line muffin tin w/ paper baking cups.
In large bowl mash bananas with fork.
Stir in sugar, egg and applesauce.
Sift flours, cocoa powder, salt, baking soda and baking powder into wet ingredients.
Lightly mix to combine. Fold in chocolate chips.
Batter will be a little chunky. Do not over mix.
Divide the batter between 12 muffin cups filling to top.
Bake 18 - 20 minutes or until toothpick comes out clean.
Muffins keep in airtight container at room temp for 5 days. Freeze well up to 3 months. Thaw in refrigerator.
Originally Submitted
1/15/2015
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