I think that there is a strange correlation in people's minds when they see thin people that makes them automatically think that person eats healthy. Let me assure you that we are not those thin people. If you've followed this blog for any certain amount of time, you know that none of our recipes are exactly light. In fact, I go out of my way to try and only purchase full fat dairy products, and when there is a "light" product in our house, it was 100% a pure accident. Except for ground beef. That's always got to be 93% lean.
Anyways, this brings me to the point of changing butter for unsweetened applesauce in baked goods. I'd never done it before, and I never thought I would but... A friend of mine a few weeks ago made these muffins and she mentioned that she did the applesauce switch, after I'd eaten one, and I was shocked that they were so tasty! I'm a girl who
likes loves her butter, so for me to go ahead and make the switch, that's saying something.
These muffins are delicious. They came out super moist, and were delicious the next day when I brought them to a 4th of July breakfast at our church. The bowl was completely empty when I picked it up at the end, so I'm assuming everyone else enjoyed them too!
3 ripe bananas
3/4 cup white sugar
1/3 cup unsweetened applesauce
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 1/2 cups flour
1 cup chocolate chips
Preheat oven to 375. In the bowl of your stand mixer with paddle attachment, mash bananas until smooth. Add in the sugar and the egg. Next mix in the applesauce. Then add in all the dry ingredients, and stir in chocolate chips at the end.
Line your muffin tin, or use cooking spray. Fill each tin with 1/4 cup scoop of batter. Bake in the oven for 18-20 minutes. Let cool on a wire rack. Yields about 16 muffins.
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