There are some days where I could sit down and eat a whole dark chocolate bar. Other days, I just want a hint of chocolate-y goodness. Compromise? These Apple Chocolate Muffins give a slight kick from the cacao, but mellow out evenly from the gooey apple chunks that are incorporated throughout the fluffy mixture. Believe it or not, not everyone is a chocolate fan. My Mom and Dad in particular are not on the chocolate bandwagon. So I wanted to create a recipe that would please both worlds. Something not to chocolate-y, but have enough chocolate flavor to make Willy Wonka smile.
Something about apple and chocolate seemed to be in perfect sync with one another. When you got the slight bitterness from the cacao, a rush of applesauce sweetness rushed over my taste buds, and the melodious symphony ensued.
- Sweet yet filled with Depth
- Slightly Chocolate-y
- Light +Fluffy
- Oil Free
- Sugar Free
These muffins can be eaten naked, or topped with peanut butter, sauteed apples, or Coco Whip. Not filled with oils or sugars, its the perfect to-go breakfast, snack, or dessert.
If you would like fluffier muffins, for-go the muffins liners. If you want a denser muffin, a paper liner is the way to go. It retains some of the apples moisture for a fudge-y-er muffin.
I found that Oatly’s Barista Oat Milk worked excellent for this recipe because of its thickness. If you need to substitute, I suggest a cashew milk.
- 2 bananas (mashed)
- ½c. plant based milk (I used Oatly's Barista milk)
- 2T. maple syrup
- 1T. applesauce
- 1 large apple (peeled + chopped)
- 1c. + 1T. brown rice flour (separated)
- ¼c. cacao or carob powder
- 1t. + ½t. ground cinnamon (separated)
- 1t. baking powder
- Preheat oven to 350F.
- In a small bowl, add the chopped apple, 1T. brown rice flour, an ½t. cinnamon. Mix until coated, set aside.
- In a medium bowl, mash the bananas, and add the remaining wet ingredients. Stir until combined.
- Add the dry ingredients. Stir until just incorporated. Fold in cinnamon coated apple chunks.
- Fill evenly a 12 cup non-stick muffin tin.
- Bake until a toothpick comes out clean, about 30-40 minutes.
- Let cool. Use a knife to release the muffins from the tins.