The "H" Word Double Chocolate Chip Muffins

There are certain words that we are told while growing up that we must not say. Of course there are the common "four letter words" that would get you grounded or your mouth washed out with soap and trust me, having been young at the time when Soft Soap was invented, I learned quick. There's not enough water in the world to get that taste out....Blech! But there's one word that just about any parent in the world does not say in front of their children. Which word am I referring to? You know which one I'm talking about. It's....the "H" word...."H" for  HEALTHY. GASP! There! I said it! It doesn't matter if it's a piece of chocolate wrapped in cotton candy if you add the word healthy to the description there's an automatic shut down. Nope. Not a chance. Ain't happening. Actually it's the same for adults. If we're told it's good for you we tend to want it less. Unless you're Mikey. Mikey will eat anything, or so I'm told. The problem is so many healthy foods taste like cardboard or leave you feeling unsatisfied. Well fear not my friend, these muffins totally throw that whole idea out the window and yes, they are that good! I made these for The Hubby who is currently working out trying to get in shape and he loves them. So much so that I made a huge batch and put them in a gallon size freezer bag so, when he gets a hankerin' for something sweet all he has to do is take a couple out of the freezer and let them sit for a moment to warm up or pop in the microwave for a few seconds. Super easy to make and so versatile. I'm posting the original recipe I came up with and will post another one very similar but tweaked a little for someone who doesn't prefer chocolate. Not sure that I want to ever meet that person, but I digress.

Whole Wheat Chocolate Chip Muffins or The "H" Word Chocolate Chip Muffins

3 Tbsp Oil

3/4 C Mashed Banana

1/2 C Brown Sugar

1/4 C Honey

1 Large Egg  

3/4 C Plain Yogurt or Sour Cream

2 tsp  Vanilla

1 C Whole Wheat Flour

1/2 C Unsweetened Cocoa Powder

1/2 tsp Salt

1 tsp Baking Soda

1 tsp  Baking Powder

3/4 tsp  Cinnamon

1/2 C Chocolate Chips

Preheat oven to 425 degrees. Grease two mini muffin tins or one large one and set aside. In a bowl stir together the oil, mashed banana, sugar, honey, egg, yogurt and vanilla. Set aside. In another bowl combine the flour with cocoa powder, salt, baking soda, baking powder and cinnamon. Add the wet ingredients to the dry and stir just until combined. Fold in the chocolate chips being careful not to over mix. Divide the batter evenly into muffin cups and place in the oven. Bake for 5 minutes and reduce the oven temperature to 375. Continue to bake for 12-14 minutes or just until done. Be careful not to over bake! A toothpick inserted in the middle may still be slightly gooey but the muffins will continue to cook while they cool so do not continue to bake any longer. You really can't wait for the toothpick to be totally clean, it'll be just slightly sticky. Remove from the oven and cool for 5 minutes in the muffin tin before gently removing and placing on a cooling rack. These will last in an airtight container at room temperature for 4-5 days or in the freezer at least 3 weeks.

Applesauce works in place of the mashed bananas, but they might be less sweet so adjust the sugar to your taste.