Healthy Snack: Banana Cocoa Muffins

Last night, it was actually cool enough to bake.  We have super high ceilings and even with the air on, our house gets like 80 degrees with the oven on.  So frustrating in the warmer months! Something about a rainy day makes me want to cook and bake...I always make soup and bread.


Whenever I have the chance, I make sure I double/triple batches to freeze our favorite goodies.  One thing I always make is Banana Bread.  It's relatively healthy and it's a filling snack for the little ladies.

I experimented with a new recipe and it turned out SO well, I had to share!  One trick that I use for baking to keep things a bit healthier is to just add a few chocolate chips on TOP instead of mixing a ton inside.  You still get the chocolate effect, but not so much it's overpowering.  This made 10 muffins, which is perfect for a breakfast treat.  The toasted coconut sprinkled on top isn't necessary, but I highly recommend it!

Banana Cocoa Muffins
Based on this recipe from Yammie's Noshery
Makes: 9-11 Muffins

What You Need:

• 1/4 cup brown sugar, packed
• 1/4 cup Egg Beaters (or 1 egg)
• 1/3 Cup Natural Applesauce
• 3 Bananas, mashed
• 1 teaspoon Vanilla extract
• 1 cup flour (we use Ultragrain from Costco)
• 1/2 teaspoon each: baking soda, baking powder, salt
• 1/4 cup unsweetened Cocoa powder
• Optional toppings: toasted coconut and dark chocolate chips (5 each muffin)

1. Preheat the oven to 350.
2. In a medium sized bowl (no need for a mixer!) stir together: brown sugar, Egg Beaters, applesauce, vanilla and bananas.
3. On the side, mix dry ingredients together, excluding coconut and chips.
4. Add the dry ingredients to the banana mixture.  Stir until mixed together--don't overmix!
5. In a muffin pan, line with cupcake liners and spray with cooking spray.  In each cup, add 1/4 cup of batter.  Top with 5 chocolate chips and sprinkle with coconut.
6. Bake for 18-20 minutes.  Enjoy!

What's your favorite item to bake?