I can’t remember a time when I didn’t LOVE chocolate. As a child, visiting my grandma's house was equivalent to visiting a candy store. She had tiny bowls filled with different chocolates. She always had Andes Mints which are rectangular candies consisting of one mint-green layer sandwiched in between two chocolate layers. They were so delicious and although I haven’t had one in years, they will remind me of her forever.
Having a sweet tooth can be hard to ignore. I crave chocolate each night after dinner. I try to keep small pieces of it around just to take the edge off! Both of my kids inherited my sweet tooth. Unlike my grandma, I refuse to keep candy out on the living room table. I try to make healthier versions that taste great enough to satisfy their craving.
I made these muffins with the idea of serving them for breakfast. I mean- chocolate for breakfast….my kids would think I’m a rock star! However, they didn’t make it til the morning! I added bananas, applesauce, and sweet potato because a little hidden fruits and veggies never hurt anyone! I also lessened the amount of sugar from the original recipe. You won’t even miss the sugar by adding the chocolate chips.
We ate them warm from the oven and the chocolate chips were melty and yummy! My kids had no idea there were sweet potato or fruits in the muffins. I adapted this recipe from Chef in Training because of how good she described them! She said they were moist, delicious and had the most amazing flavor ever! I couldn’t agree more…and with the added fruit and vegetable, I felt good about feeding them to the kiddies.
Chocolate Chunk Muffins with a Hidden Veggie (6 jumbo or 12 regular)
- 1/2 cup unsweetened applesauce
- 2 bananas
- 1/2 cup sweet potato (cooked & then cooled)
- 1/3 cup coconut oil
- 1 egg
- 1/2 tsp vanilla extract
- 1/2 cup sugar
- 1 1/2 cups whole wheat flour
- 1/4 cup cocoa
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1 cup chocolate chips
- sugar for sprinkling on top (optional)
- Preheat the oven to 400 degrees F
- Puree the bananas, egg, applesauce, sweet potato, coconut oil, and vanilla just until blended.
- In a separate bowl, combine the flour, sugar, cocoa, baking soda, and baking powder.
- Add the wet mixture to the dry and combine until mixed well.
- Fold in the chocolate chips.
- Spoon batter into greased muffin tins. Sprinkle the tops of each muffin with sugar if you choose to.
- Bake for 20 minutes for regular sized, 25 minutes for jumbo…or until inserted toothpick comes out clean.
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