There are some days I wish Mr. How Sweet could cook.
And by cook, I mean make something other than ground turkey, eggs, English muffins with peanut butter, and Trader Joe’s orange chicken.
I also wish he would stop snoring like a jet engine and start seeing expensive shoes as an investment, but that’s another story.
Last night I had no idea what I wanted for dinner — I’m sure you know the feeling. Nothing sounded appealing, I was starving, and I had already eaten three bowls of cereal.
So I baked muffins. Because nothing pairs with carbs like more carbs.
Yes, I’m still a muffin freak.
They’re so versatile — I like to keep a batch on hand to stir into yogurt or slather with peanut butter.
Portion control? I try. Usually I stop at six when I secretly want seven.
These muffins are ideal for chocolate lovers who don’t like things overly sweet. I don’t fully understand that mindset, but I know some of you prefer it that way.
They’re moist like banana bread but denser and chewier. Chocolate chips would be a great addition, but I left them out to keep things a bit lighter.
Okay, that’s a lie — I was just out of chocolate chips.
Chocolate Banana Muffins
24 muffins
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Ingredients
- 2 cups whole wheat pastry flour
- 1/3 cup sugar
- 1/4 cup cocoa powder
- 1 egg
- 1/2 cup unsweetened applesauce
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 4 ripe bananas, mashed
Instructions
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Preheat oven to 350°F. Line muffin tins with cups.
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Beat sugar, applesauce, and egg until creamy and pale yellow. Mix in mashed bananas and vanilla. Add flour, cocoa, baking soda, and salt; stir until combined. Spoon batter into muffin cups and, if you like, sprinkle with coarse sugar.
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Bake 20–25 minutes, or until a toothpick inserted in the center comes out clean. Cool before serving.
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Rather than becoming an old lady with cats, I’ll be an old lady with muffins.
At least I’ll smell better.