I can’t wait to make these again….soon.  Kids and hubby were eating these up like they were regular ‘ol chocolate cupcakes.  You know, the white flour, lots of sugar and oil kind?

These guys have been well received by all.  Kids in my son’s 4 year-old preschool class, teachers, my kids, my hubby, and kids in the Kids Kitchen class!

Call it a Cupcake.  Call it a Muffin.
Call it a Chocolate MuffinCake.
Serving for a birthday – call it a cupcake!
Serving for special breakfast treat – call it a muffin!

What sets these apart from the rest?
Whole grains.
Lower sugar.
Low fat.
Fruit serving in every bite.

Chocolate Lovers Banana Cupcakes

3 ripe bananas, mashed
1/2 cup un-sweetened apple sauce
3/4 cup all purpose flour
1/2 cup whole wheat flour
1/4 cup cocoa powder
1 tsp baking soda
1/4 tsp salt
1 tsp vanilla
1/3 cup sugar
2 tbsp canola or coconut oil
2 egg whites (or 1 egg, and 1 egg white)
1/2 cup semi-sweet chocolate chips
1/4 cup chopped walnuts, optional

Mix all wet ingredients (including fruit) until well combined.  Mix all dry ingredients in separate bowl.  Mix the wet and dry mixtures together just until all of it is incorporated.
Fill cupcake liners almost full for larger size (for 12).  Fill about 3/4 full and get 14-15 muffincakes.
This recipe would be great for mini-muffin size too.
325 degrees for 18-24 minutes or until toothpick inserted comes out clean and cupcake is set.

Drizzled Icing: (this not affect the flavor of the cupcake, if you prefer to do with out.  Mainly for presentation purposes)
*For completely cooled cupcakes.
2 tbsp powdered sugar
1/4 – 1/2 tsp water

This four year old approves!