Double Chocolate Banana Muffins
About a month or so ago, Deborah at Jersey Bites introduced me to Twitter. I had heard of it, but didn't know much about it. So, I signed up and jumped right in and found some of my blogging friends there! It's really quite fun to chat with them about various topics and another great thing is when I can't remember where a recipe is located someone will come to my rescue!
While chatting on Twitter one day, Judy at No Fear Entertaining mentioned a muffin she was making that she found at Elle's New England Kitchen. I know, it seems like one of those stories that is about my best friend's sister's ex-boyfriend's cousin's little brother - or something like that. Stay with me though. Judy made the muffins as directed by the recipe shared by Elle. Then, she had a brainstorm on how to lighten them up and make them a bit healthier by subbing a bit of whole wheat pastry flour and applesauce for some of the all-purpose flour and the oil. She mentioned that the subs worked out really well and that it made the muffins a bit healthier. I was sold! Of course, I didn't bookmark the recipe (I probably did but I have probably a thousand bookmarked in my Google reader) so, I asked her on Twitter and she was able to find it for me within moments. Thanks, Judy!
|From Family, Friends and Food|
I managed to hide a couple of bananas from My Youngest this week so I could let them become nice and ripe just for this recipe. It went together rather quickly. Keep in mind the batter will be very dry, but as Judy says keep working with it and it will come together.
These Double Chocolate Banana Muffins are nice and moist and taste like a treat with each bite. I had to use Hershey's Special Dark Chocolate Cocoa as that's all I had left. It worked out nicely, and the chocolate flavor was very intense. My Oldest declared them "yummy" and gave them the double thumb's up. I loved the specks of banana throughout, you could really taste the banana flavor in each bite.