Healthy Chocolate Banana Muffins

• FOR THE MUFFINS:
• 3/4 cups All-purpose Flour
• 1/2 cups Whole Wheat Flour
• 1/4 cups Oat Flour
• 1/4 cups Ground Flax Meal
• 1/4 cups Granulated Sugar
• 1/3 cups Stevia
• 1 teaspoon Cinnamon
• 2 teaspoons Baking Powder
• 1/2 teaspoons Baking Soda
• 1/2 teaspoons Salt
• 4 Medium Very Ripe Bananas, Peeled
• 3 Tablespoons Butter, Melted
• 1/4 cups Unsweetened Apple Sauce
• 1/4 cups Plain, Unsweetened Yogurt
• 3 Large Eggs
• 5 ounces, weight Semi-sweet Or Bitter-sweet Chocolate, Melted And Cooled
• 1 teaspoon Pure Vanilla Extract
• FOR THE GLAZE:
• 1/3 cups Unsweetened Cocoa Powder
• 1/2 cups Powdered Sugar
• 4 Tablespoons Milk
• 1 teaspoon Pure Vanilla Extract

1. 1. Preheat oven to 375 F and line two standard size muffin tins with 21 paper liners or spray with non-stick baking spray.
2. 2. In a medium size bowl, combine all the dry ingredients (flour through salt) and mix with a wire whisk to combine.
3. 3. Chop the bananas into small chunks.
4. 4. In the bowl of a standing mixer fitted with the paddle attachment, add the bananas, butter, applesauce, yogurt and eggs. Beat on medium speed until fairly smooth (there will still be some chunks of banana) and well combined, about 2 minutes. Add the chocolate and vanilla and beat to combine.
5. 5. Add the dry ingredients into the batter and mix on low speed just to combine.
6. 6. Fill muffin cups 3/4 full. Bake for 20 minutes, until a toothpick inserted in the center of one muffin comes out mostly clean. Remove pans from the oven and move muffins to a wire rack to cool before glazing.
7. 7. To make the glaze, stir the cocoa powder and powdered sugar in a medium bowl to combine. Add the milk and vanilla and stir with a wire whisk until smooth.
8. 8. When the muffins are completely cool, drizzle each with a teaspoon or so of the glaze.

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Taken from tastykitchen.com/recipes/breads/healthy-chocolate-banana-muffins/ (may not work)