Dark Chocolate Banana Applesauce Muffins
These Dark Chocolate Banana Applesauce Muffins are soft and fluffy, super moist, and lightly scattered with finely chopped salty dark chocolate and dark chocolate chips. The applesauce adds extra moisture and bounce to the muffins’ texture, and the hint of chocolate adds a perfectly subtle touch of flavor complexity!
Because they’re not overly chocolatey, these muffins are sure to be a morning favorite. Enjoy one as breakfast on the go, paired with a hot or iced coffee, or with some fruit on the side.
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RECIPE NOTES:
Why I Love This Recipe: I love baking these Dark Chocolate Banana Applesauce Muffins when I have a couple of super ripe bananas on the counter, but not quite enough for a classic banana muffin or bread recipe…The applesauce is a great way to stretch out a small amount of ripe bananas! That said, don’t try to replace the applesauce with more ripe bananas…The other ingredients, particularly the sugar, have been specifically tweaked to balance the inclusion of applesauce!
Prep: Because everything comes together so quickly with these muffins, I recommend taking out all of your ingredients ahead of time so that you have them ready (once the butter/milk/egg have come to room temperature).
Muffin Pan: You’ll want to use a 12-Cup muffin pan for this recipe! (I personally use a carbon steel pan with a non-toxic nonstick coating.) I like the nonstick coating because these muffins rise a bit over the tops, and it prevents them from sticking! This recipe makes 14 muffins, so I like to do 2 batches (12 muffins, then 2). Take care not to force the batter into a single batch of 12 only, or they will definitely overflow! 😉
Cooling: These muffins should be allowed to fully cool before enjoying so that they can settle into their final texture. Personally, I love baking them in the evening, covering them once cooled, then having them ready for the following morning!
Appearance & Texture: The tops of these muffins have a slightly different appearance than traditional banana muffins, but don’t let it worry you! This is mainly from the addition of the applesauce. Once you take a bite, you’ll see they’re plenty soft and fluffy!!
Storage: These muffins can be stored airtight at room temperature. They also freeze very well! I like to microwave the frozen ones for about 30 seconds and enjoy them warm!
INGREDIENT NOTES:
Bananas: You’ll want to use medium-sized bananas that are overripe, brown, and speckly! My bananas weighed 5 oz each (or 10 oz total) once ripe enough to bake with, and while the peel was still on. (I always recommend a kitchen scale for the best accuracy as bananas can very slightly lighten as they ripen!)
Unsweetened Applesauce: The applesauce makes the texture extra moist, bouncy, and fluffy, without detracting from the banana flavor at all.
Unsalted Butter: I love using butter for my banana muffins for its richness and flavor.
Vanilla Extract: The vanilla works as a great flavor enhancer.
Cane Sugar: This is my preferred/tested type of granulated sugar to use.
Dark Brown Sugar: Including brown sugar adds even more moisture and flavor to these muffins. It also adds a bit of acidity, which helps to activate the baking soda!
Whole Milk: Whole milk adds extra moisture and fat into the muffins. This does wonders for the texture! Allow it to come to room temperature before baking.
Egg: Also use an egg that has come to room temperature! This will help it easily mix into the batter without altering the consistency.
Ground Saigon Cinnamon: Cinnamon is always a great spice for anything made with banana! I strongly recommend using Saigon cinnamon for the sweetest, smoothest flavor!
Salt: A little salt is a must in baking to help the batter develop properly! (I used finely ground sea salt)
Baking Soda: Baking soda ensures that the batter rises tall!
All-Purpose Flour: All-purpose flour is the perfect neutral choice. I love using an unbleached variety! (Measuring Tip: I always measure my flour by scooping it into the measuring cup with a spoon, to keep it from getting overly packed, then leveling it out on top with the spoon at the end!)
The chocolate…
Salty Dark Chocolate + Dark Chocolate Chips: The chocolate combo is a special part of this recipe! I used part salty dark chocolate, and part dark chocolate chips. I used a 2 oz Salty Dark Chocolate Bar (70% Cacao) plus 1/4 Cup Dark Chocolate Chips (69% Cacao)! The overall finely chopped and mixed chocolate pieces will fill 1/2 Cup + 3 Tbsp once prepared.
The salty dark chocolate is a huge flavor component in these muffins, so don’t skip it! Without it, the muffins will definitely taste like they’re missing something. Depending on what’s available to you, feel free to try out equivalent salty chocolate bars 🙂
Kitchen Equipment:
- Knife & Cutting Board
- Bowls (1 Medium + 1 Large)
- A Cooling Rack
Servings: 14 Muffins
Ingredients:
- 2 Medium Bananas, overripe (5 oz each – once overripe, before peeling)
- 4 oz Unsweetened Applesauce, room temperature
- 1/2 Cup Unsalted Butter, melted and cooled
- 2 1/4 Teaspoons Vanilla Extract
- 1 1/2 Cups Cane Sugar
- 1/3 Cup Dark Brown Sugar, packed
- 1/3 Cup Whole Milk, room temperature
- 1 Egg, room temperature
- 1 1/4 Teaspoons Ground Saigon Cinnamon
- 1/2 Teaspoon Salt (I use finely ground sea salt)
- 1 1/2 Teaspoons Baking Soda
- 1 3/4 Cups All-Purpose Flour
- 2 oz Salty Dark Chocolate Bar (70%) + 1/4 Cup Dark Chocolate Chips (69%), finely chopped/mixed to fill 1/2 Cup + 3 Tablespoons
Directions:
PREP
Let the butter, milk, and egg come to room temperature (along with the applesauce as well if you happen to be storing it chilled)
Line a 12-cup muffin pan with muffin liners, and set it aside
Finely chop the chocolate bar, then finely chop the chocolate chips. Evenly mix them together, then set aside
CREATE THE BATTER
Preheat the oven to 375º
In a medium, microwave-safe bowl, melt the butter in the microwave
Let the butter cool for approximately 15 minutes, stirring occasionally to keep it fluid
While the butter is cooling, in a large bowl, mash the bananas with a fork until as smooth as possible
Mix in the applesauce
Next, add the melted/cooled butter, as well as the vanilla, into the banana bowl, and gently stir together until combined
Stir in both of the sugars
Then, stir in the milk and the egg until evenly combined (slightly more vigorous stirring needed)
After that, stir in the cinnamon, salt, and baking soda
Gently stir in the flour until incorporated, taking care not to overmix
(The batter will be slightly lumpy from the banana…That’s okay!)
Finally, fold in 1/2 Cup + 2 Tbsp of the mixed/chopped chocolate, reserving 1 Tbsp for topping
BAKE
Evenly distribute the batter into the 12 muffin cups until a bit less than full, reserving enough batter for 2 remaining muffins in the second batch. (Do not try to force the batter into 12 or you will get too much overflow!)
Sprinkle the majority of the reserved 1 Tbsp of chopped chocolate evenly on top of each muffin, reserving a dash for the final 2 muffins
On the middle rack of the oven, bake for approximately 22 minutes, or until a toothpick comes out clean. (A couple crumbs are ok!) The color will be a nice deep golden brown, and the muffins will have risen slightly over the edges of the muffin cups.
Place the pan on a cooling rack
Let the muffins cool in the pan for about 20 minutes
Remove all the muffins from the pan and place them on a surface to finish cooling. This prevents any moisture buildup
Repeat the above steps with the remaining batter for the final 2 muffins
Let the muffins fully cool before digging in, and enjoy!
[Store cooled muffins airtight at room temperature.]
