2 cups self-rising flour (or 2 cups all purpose flour + 2 tsp baking powder + 1/2 tsp salt)
1/3 cup brown sugar
1/3 cup sugar
2 eggs (lightly beaten)
1/2 cup apple sauce
2/3 cup fat free milk
3/4 cup chopped bananas (best if they are soft)
2/3 cup semi-sweet chocolate chips
Preheat oven to 400 degrees F. Spray muffin tin with baking spray or use cupcake liners.
In large bowl, whisk together dry ingredients (flour and sugars).
In another large bowl, mix together applesauce, eggs, milk and bananas.
Add the dry ingredients to the bowl with the applesauce, eggs, milk and bananas. Gently stir together--do not over incorporate. Fold in chocolate chips.
Fill muffin tin 3/4 full of muffin mix. Bake 18-20 minutes. Makes 12 muffins.
These muffins were kid-tested and approved by my two pickiest eaters. If you want, you can add some chocolate frosting on top and call them Not-So-Guilty Cupcakes instead. Or, as I like to call them, breakfast.
(chocolate frosting is recipe on box of Hershey Cocoa)
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