In fact, I had fully intended to make one of those very recipes. Except I kept on adding a bit of this and that and substituting, and I wasn't quite sure how it was going to turn out. And so I figured, what the heck. Make it "healthy" so I don't feel guilty about eating four muffins instead of lunch. Not that I would do anything like that.
So here you have it. Whole wheat, reduced fat chocolate chip coconana muffins.
Wow. Moist, fluffy, chocolate-y (although not overwhelmingly so) and oh so delicious.
Although as to guilt-free, I'm not sure anything in my life fully qualifies.
Chocolate Chip Coconana Muffins
1 cup sour cream
1.5 cups (about 3 medium) mashed bananas
1/4 c vegetable oil
1 tsp vanilla extract
3/4 c white sugar
3/4 cup packed brown sugar
2 cups whole wheat flour (seriously you won't taste it)
1.5 teaspoons baking soda
1/2 teaspoon salt
1/2 cup cocoa powder
3/4 c dark chocolate chips
Preheat oven to 350F. Blend eggs, sour cream, oil, bananas, and extract. Add sugars and mix. Add dry ingredients and mix until incorporated. Add chocolate chips and mix. Fill cupcake liners almost to the top. Bake ~20 minutes.