Chocolate Banana Muffins

I just got back from Israel a few hours ago. How did I make these so fast, you ask? Well, I didn't. I made these the day before I left, but I still remember exactly how they taste. They were that good. If you like chocolate and bananas, these muffins are for you. They're chewy yet fluffy, and large but still very moist. The abundance of bananas and applesauce in this recipe keeps them from drying out. These muffins are perfect for a quick breakfast because they're fairly healthy  yet still slightly sweet and satisfying because of the chocolate chips. They are best when heated in the microwave for a few seconds.

Chocolate Banana Muffins

Adapted from: Handle the Heat

1 1/2 cups mashed, very ripe bananas (about 4 medium bananas)
1/2 cup sugar
1/4 cup firmly packed light brown sugar
1/2 cup plain unsweetened applesauce

1/4 cup milk
1 large egg
1 tsp kahlua (optional)
1 tsp vanilla
1 cup whole wheat flour
1/2 cup all-purpose flour
1/4 cup cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup semisweet chocolate chips

In a bowl, whisk together bananas, sugars, applesauce, milk, kahlua, vanilla, and egg. In another bowl, whisk flours, baking soda, salt, and cocoa powder. Add the flour mixture into the wet ingredients, and stir until just combined. Fold in the chocolate chips. 

Use an ice cream scoop to fill the muffin tins until three-quarters full. Bake at 350 degrees for 20 to 25 minutes, or until a toothpick comes out clean. Cool on a wire rack, and then freeze if desired.