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Both of these delicious muffins contain fruit – mashed banana and applesauce – for added depth, moistness, and the ability to indulge and enjoy guilt free.


banana raspberry muffins

cooking spray

2 cups flour

3/4 cup sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

4 bananas, mashed

1/4 cup milk

1 egg

1 teaspoon vanilla extract

1 cup raspberries

Heat oven to 350F. Place paper muffin cups in 12 hole muffin tin.

In a bowl, combine flour, sugar, baking powder, baking soda and salt, whisk to blend. Make a well in the center, set aside. In a bowl, combine bananas, milk, egg and vanilla, fold in raspberries. Pour batter into center of dry ingredients, fold together until combined. Do not over mix. Divide batter evenly between muffin cups, bake for 15 to 20 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack for 5 minutes, remove muffins from tin and cool completely.


Recipe adapted from Self Magazine, May 2005



triple chocolate muffins

3 tablespoons unsalted butter, diced

1 1/2 ounces dark chocolate, finely chopped

2 cups flour

1/3 cup unsweetened cocoa

2 teaspoons baking powder

1/4 teaspoon salt

1/8 teaspoon baking soda

2/3 cup sugar

2/3 cup milk

1/2 teaspoon vanilla extract

2 eggs, lightly beaten

1/2 cup semi-sweet chocolate chips

3 tablespoons powdered sugar

Heat oven to 425F.

Combine butter and dark chocolate in a small microwave-safe bowl. Microwave on HIGH 45 seconds, stirring every 15 seconds. Stir until smooth. Cool to room temperature.

Combine flour, cocoa, baking powder, salt and baking soda in a large bowl, stir well with a whisk.

Combine granulated sugar, milk, vanilla and eggs in a bowl, stir with a whisk until well combined.

Add butter mixture and milk mixture to flour mixture, stirring just until combined. Gently stir in chocolate chips. Divide batter evenly among 12 lined muffin cups. Bake at 425F for 5 minutes, reduce oven temperature to 375F. Bake for 10 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool in pan on a wire rack for 5 minutes. Remove from pan, cool completely on wire rack. Sprinkle with powdered sugar if desired.


Recipe adapted from Cooking Light, December 2013