Anna at Cookie Madness posted a recipe for Apple Butter Chocolate Muffins and I nearly went running to the kitchen to make them. The only problem is I don’t have apple butter on hand, I don’t have enough apples to make any, I don’t have applesauce to reduce, and I don’t have time to run to the grocery store. I didn’t let any of that stop me. I did have an overripe banana on the counter and I thought it might be okay in place of the apple butter.
I have a personal pet peeve about comments on blogs and recipe sites that say, “I made your recipe but I changed this, that and the next thing and my results are different than yours. What did I do wrong”? Swapping out banana for apple butter is a major ingredient swap. I hoped it would work, but if it didn’t I could only blame my cavalier ways in the kitchen. (All that said, I love to read your comments, and am happy to answer any questions you might have… even if you change things up to suit your own tastes or what you have on hand.)
The muffins are relatively low in fat and the fruit adds to the sweetness in a tasty, healthy way. The white whole wheat flour adds to the nutritional profile and the chocolate chips and cocoa add a bit of decadence without being over the top.
How did they turn out? They’re very tasty and just moist enough. They’re tall with nice crowns, and they smell great! When apple season rolls around I’ll definitely make some apple butter and make these according to Anna’s recipe. In the meantime. Here’s how I made them.
The banana substitution made me concerned that they wouldn’t be as moist as they would be with apple butter. Let’s face it. There are a lot of differences between banana and apple butter. I added a little almond milk, and upped the spices and hoped for the best.
Banana Chocolate Muffins (Adapted from Cookie Madness’ Apple Butter Chocolate Muffins)
3/4 cup plus 2 tablespoons white whole wheat flour (114 grams)
1/3 cup unsweetened cocoa powder (28 grams)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
3/8 teaspoon salt
1/2 teaspoon cinnamon
pinch of allspice
pinch of cloves
1/3 cup firmly packed brown sugar (63 grams)
1/2 cup mashed overripe bananas (114 grams)
2 large egg whites
3/4 teaspoon vanilla
2 generous tablespoons vegetable oil (30-33 ml)
1/2 T. almond milk
1/4 cup semisweet chocolate chips
Preheat oven to 375 degrees F. Spray 6 silicone cupcake molds with release spray. Mix the flour, cocoa powder, baking soda, baking powder, salt and spices together in a bowl. In a mixing bowl, stir the brown sugar, mashed banana, egg whites, vanilla, almond milk and oil together. Pour the dry mixture into the banana mixture and stir until almost mixed. Add the chocolate chips and mix just until incorporated. Divide batter equally among the cupcake molds. Bake for 20 minutes or until a toothpick inserted in the center comes out with moist crumbs.