Triple chocolate banana muffins, chock full of dark chocolate chunks and mini chocolate chips, are nutritious and filling with whole wheat flour and very little oil. You're going to love these muffins!
Heat oven to 350°F. Spray muffin tins (18 wells) with nonstick cooking spray.
In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt. Stir in chocolate chunks. Set aside.
In a large bowl, mash bananas. Add sugar, applesauce, oil, vanilla extract, and eggs. Whisk to combine all wet ingredients. Stir in flour mixture until just combined. Spoon batter evenly into prepared muffin tins.
Sprinkle each muffin with mini chocolate chips.
Bake until a toothpick inserted in center of a muffin comes out clean and muffins are golden brown, 18-20 minutes. Transfer muffin tins to a wire rack and let cool 5 minutes. Remove muffins from tin and cool completely on wire rack, or better yet, enjoy warm.
Replace the chocolate chunks and mini chocolate chips with regular chocolate chips. Or mix it up and use white chocolate chips or peanut butter chips.
Substitute all-purpose flour for some or all of the whole wheat flour.
Use plain yogurt (regular or Greek), sour cream, or milk instead of applesauce.