Healthy Chocolate Banana Breakfast Muffins

Ingredients

• 1/2 cup (60 grams) all-purpose flour
• 3/4 cup (85 grams) whole wheat flour
• 1/2 cup (32 grams) wheat bran
• 1 teaspoon cinnamon
• 1 1/4 teaspoon (5 grams) baking powder
• 1/4 teaspoon (1.5 grams) baking soda
• 3/4 teaspoon (4.5 grams) table salt (*See recipe notes)
• 3/4 cup (160 grams) brown sugar
• 2 tablespoons (29 grams) butter, melted (I used salted)
• 1/3 cup (85 grams) of unsweetened applesauce
• 3 large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 2 cups (454 grams) mashed bananas very ripe bananas; about 4 medium size bananas
• 1/4 cup (57 grams) of plain unsweetened greek yogurt
• 5 ounces (142 grams; slightly less than 1 cup of chopped chocolate) of semi-sweet or bitter-sweet chocolate, melted and cooled to room temperature
• 1/3 (28 grams) cup cocoa powder
• 1/2 cup (57 grams) powdered sugar
• a pinch of salt (to taste)
• 3-4 tablespoons (43 - 57 grams) milk
• 1 teaspoon pure vanilla extract

Instructions

1. 1

   Preheat oven to 400 degrees F (204 degrees...: Preheat oven to 400 degrees F (204 degrees C) and line a muffin tin with 12 large tulip paper liners. Or, line two muffin tins with regular paper liners. (See recipe notes.)

2. 2

   Add both kinds of flour, the wheat bran,...: Add both kinds of flour, the wheat bran, cinnamon, baking powder, baking soda, and salt to a medium size bowl and stir with a wire whisk to combine.

3. 3

   Add the brown sugar, melted butter, applesauce, eggs,...: Add the brown sugar, melted butter, applesauce, eggs, and vanilla to a separate bowl and beat with an electric mixer for 1-2 minutes, until well combined. (You can also do this by beating vigorously with a wire whisk.) Add the mashed bananas, yogurt, and melted chocolate and beat just until combined.

4. 4

   Pour the dry ingredients into the chocolate mixture...: Pour the dry ingredients into the chocolate mixture and stir with a spoon or rubber spatula just until all the ingredients are combined and the batter is smooth.

5. 5

   Distribute the batter amongst the muffin cups; each...: Distribute the batter amongst the muffin cups; each cup should be about 3/4 full. Bake the muffins at 400 degrees F (204 degrees C) for 5 minutes, then reduce the temperature to 350 degrees F (176 degrees C). If baking large muffins, continue baking for 28 - 32 minutes. If baking small muffins, continue baking for 12 -15 minutes. To test that the muffins are done baking, insert a toothpick in the center of one of the muffins and pull it out. They are done when there is no evidence of raw batter on the toothpick.

6. 6

   Remove the muffins to a wire rack and...: Remove the muffins to a wire rack and allow them to cool completely before topping them with glaze (if using).

7. 7

   Add the cocoa powder, powdered sugar, and a...: Add the cocoa powder, powdered sugar, and a pinch of salt to a bowl and stir with a wire whisk to combine. Add 3 tablespoons (43 grams) of the milk and the vanilla and beat with a wire whisk until smooth. Add a bit more milk if you want the glaze to be runnier. Taste and add more salt if desired.

8. 8

   Drizzle the glaze over the muffins when they...: Drizzle the glaze over the muffins when they are completely cool.