Double Fudge Banana Muffins

Ingredients

• Egg

  Whole, fresh eggs

  1 extra large or 56g

• Brown sugar

  ¼ cup unpacked or 36g

• Applesauce

  Canned, unsweetened, with added ascorbic acid

  ⅓ cup or 81g

• Vanilla extract

  1 tsp or 4g

• Banana

  Raw

  1 cup, mashed or 225g

• Oat flour

  Partially debranned

  1 ⅔ cup or 228g

• Baking soda

  Leavening agents

  ½ tsp or 2g

• Baking powder

  Leavening agents, double-acting, sodium aluminum sulfate

  ½ tsp or 2g

• Salt

  Table

  ½ tsp or 3g

• Cocoa

  Dry powder, unsweetened

  ¼ cup or 22g

• Semisweet chocolate

  Candies

  ¼ cup chips (6 oz package) or 42g

Directions

1. Preheat the oven to 350°F. Grease a muffin tin or line it with paper liners (yields 10 standard muffins; about 5 jumbo).
2. In a large bowl, whisk together the egg, brown sugar, applesauce, vanilla, and mashed banana until smooth.
3. In a separate bowl, whisk the oat flour, baking soda, baking powder, salt, and cocoa. Add the dry mixture to the wet ingredients and stir just until combined; fold in the chocolate chips.
4. Divide the batter among 10 muffin cups. Bake 20–25 minutes for standard muffins or 25–30 minutes for jumbo, until a toothpick inserted in the center comes out mostly clean. Cool in the pan for 5 minutes, then transfer to a rack.