With the ever-increasing popularity of baked goods like cupcakes, fancy brownies, and cake pops, I tend to forget about more basic treats like muffins. However, the muffins at Pi Café are impossibly huge and probably the antithesis of health, so I do my best to stay away.

In an attempt to be healthy, my friend Haley Keyko ’16 baked these killer double chocolate-chip banana muffins. At just about 100 calories each, these little muffins are surprisingly tasty.

Fresh out of the oven, the muffins featured warm and gooey chocolate chips against the backdrop of an intense banana flavor. I recommend using ripe bananas to get the best flavor. The recipe calls for applesauce as a replacement for butter or oil, which gives the muffins a cakey texture. The flavor was unexpected, but the muffins tasted delicious.

The recipe is super simple, and making them took just about a half hour. Plus, we only used one bowl! For an easier cleanup, Haley recommends using cupcake liners in the mini-muffin tin.

Considering the fact that my copenhagen has been devouring the muffins all day, I’d say they were a hit!

Ingredients

1 egg

1/4 cup brown sugar

1/3 cup applesauce

1 tsp. vanilla

1 cup mashed bananas (about 1 and 1/2 bananas)

1 cup flour

1/2 tsp. baking soda

1/2 tsp. baking powder

1/2 tsp. salt

1/4 cup cocoa powder

Chocolate chips

Directions

1. Preheat oven to 350 degrees.

2. Grease mini-muffin tin.

3. Whisk together the egg, sugar, applesauce, vanilla, and bananas.

4. Mix the dry ingredients and add to the wet ingredients.

5. Mix until combined and add chocolate chips. Bake for about 20-25 minutes.