Double Chocolate Banana Muffins

unnamed (17)It’s a bit hard to believe, for me at least, that summer is on its way out and fall is on its way in.  Good-bye camp, hello school…!  As we usher out 5775, and prepare for 5776, here is a delicious muffin that doubles as a quick on-the-go breakfast or tasty after-school snack (or even a quick mid-afternoon pick me up for those of us who need that!).

I served these muffins for the first time at Parsha class this week and they met with rave reviews.  Moist, chocolatey, and satisfying, yet baked with healthier ingredients…What’s not to like?

Double Chocolate Banana Muffins

Pre-heat oven to 375*.  In a large bowl, mix together:

1 1/2 c. white whole wheat flour, 1/2 c. sugar, 2 tsp. baking powder, 1/4 tsp. baking soda, dash salt, 2 Tbsp. cocoa powder, 1/2 c. oats, 1/2 c. chopped pecans OR 1/2 c. rice krispies, 1/3 c. chocolate chips (you can use 1/2 c. if you like more chocolate and don’t mind the extra calories).

In another bowl, mix together:

2 1/2 ripe bananas, mashed, 2 tsp. vanilla extract, 1 egg lightly beaten, 1 c. soy milk, 1 Tbsp. lemon juice, 1/3 c. oil plus enough natural applesauce to make 1 c. total (in order to do this, measure out 1/3 c. oil in a pyrex measuring cup, then add natural applesauce till you fill the pyrex cup to the 1 c. line).

Make a well in the center of the dry ingredients.  Add the wet ingredients to the dry and stir with a spatula or wooden spoon till combined.  Do not over mix or muffins will be tough.  Note that this is not a thick batter; it is a runnier consistency.

Line 16-17 muffin cups with paper muffin liners.  Fill muffin cups with batter.

Bake on 375* for 22 minutes, till cake tester inserted into the center of the muffins comes out dry.  Cool muffins on a wire rack.  Yield: about 16-17 standard size muffins.

בתאבון and wishing you, and all of Klal Yisrael, a month of renewal, repentance and shefa bracha.

בברכת שבת שלום וחודש טוב


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