This is another recipe from SkinnyTaste.com. I am really loving that site! These muffins are lowfat and are packed with flavor. The bananas keep them moist and the chocolate chips are wonderful little punches of richness. I've already eaten 5 of them myself over the last two days.
I have noticed that they stick pretty badly to the wrapper the first day. To avoid this problem (I think it comes from the lack of fat), you can lightly spray the liners with Pam before filling.
Gina also drizzles the tops with a powdered sugar glaze for aesthetics. I think it looks nice but it's not really necessary and the muffins soak it up pretty quickly anyway. If you want the directions for the glaze, click on the original recipe link below.
CHOCOLATE CHOCOLATE CHIP BANANA MUFFINS
3 1/2 ripe medium bananas, mashed
1/4 cup unsweetened applesauce
1 1/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder (packed)
3/4 tsp. baking soda
1/4 tsp. salt
2 Tbsp. butter, softened
1/3 cup sugar
2 large egg whites
1/2 tsp. vanilla extract
1/2 cup semi-sweet chocolate chips
Preheat oven to 325 degrees. Line 12-cup muffin tin with paper liners. Lightly spray liners with cooking spray, if desired.
In a large mixing bowl, cream butter and sugar with an electric mixer. Add egg whites, bananas, applesauce, and vanilla and beat on medium speed until thick. Scrape down sides of the bowl.
In a medium bowl, combine flour, cocoa, baking soda, and salt with a wire whisk. Add flour mixture to banana mixture at low speed until combined; do not over mix. Fold in chocolate chips and pour batter into muffin cups.
Bake on the center rack for 30 minutes. Let muffins cool 5 minutes before removing from pan to wire rack.