Makeover Monday: Whole Wheat Dark Chocolate Banana Mini Muffins

With this post, I give you permission to eat chocolate for breakfast and not even feel guilty about it.  How great am I?  Actually, the real hero here is whole wheat dark chocolate banana mini muffins.  

This recipe is great for those of you who want to add more whole grains to your diet, but have picky eaters in your home who are not as open to healthy changes.  Thanks to the dark chocolate, the whole grain flour in these muffins is totally camouflaged.  And the cocoa powder itself is actually a source of fiber and powerful antioxidants.  

To cut out the fat in this recipe, I used the old trick of applesauce instead of oil.  And I used Splenda instead of sugar.  I took these tiny treasures to a church breakfast and no one guessed they were whole grain, low fat, and had no added sugar.  Those poor, unknowing souls just gobbled them up--completely unaware they were eating something healthy for them.  It will just be our little secret!

If you want to get in on this tricky business, start by whisking together all-purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, ground nutmeg, cloves, and cocoa powder.  I used dark chocolate, but you can use the regular stuff if you want to!

In a small bowl, whisk together mashed bananas, milk, and vinegar.

Then whisk in the egg, Splenda, applesauce, and vanilla.

Add the wet ingredients to the dry ingredients and stir just until combined.  Remember not to over mix!

Then just put in your muffin pan and bake!  I made mini muffins, but if you want to make standard muffins, increase the oven temperature to 400 degrees and bake 20-25 minutes.

When was the last time you had chocolate for breakfast?

Whole Wheat Dark Chocolate-Banana Mini Muffins

Ingredients:

1/2 cup all-purpose flour

3/4 cup whole wheat flour

1/3 cup unsweetened dark chocolate cocoa powder

1 1/4 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 tsp cinnamon

1/8 tsp ground nutmeg

1/8 tsp ground cloves

1 cup mashed ripe banana 

1/3 cup skim milk

1/2 tsp vinegar

1 large egg

1/2 cup Splenda brown sugar

1/4 cup unsweetened applesauce

1 tsp vanilla

Directions:

Preheat oven to 350 degrees.  Spray a mini muffin pan with non-stick cooking spray and set aside.

In a large bowl, whisk together flours, cocoa powder, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.

In a small bowl, whisk mashed bananas, milk, and vinegar until smooth.  Whisk in the egg, Splenda, applesauce, and vanilla until well blended.  Add wet ingredients to dry ingredients and stir just until combined.

Fill each muffin cup with about 1 heaping tablespoon of batter.  Bake 10-12 minutes or until toothpick inserted in center comes out clean.

Makes 24 mini muffins