This is not your average breakfast muffin. Imagine a fudgy brownie—chocolatey, rich, ringing every bell—and then picture yourself dancing around your kitchen, exuberant with the knowledge that these are sweetened with just bananas, applesauce, and cocoa powder. That’s something to get up for in the morning! And I’ll say what I want to say without saying it: Fiber never tasted so good.
To store the muffins, place them in a zip-top bag with 1 paper towel and remove as much air as possible; store in cool, dry place.
To freeze leftover batter, pour into a zip-top bag, remove the air, and seal, or spoon into a lined muffin pan, wrap tightly with plastic wrap, and place in freezer for about 24 hours until the batter is solid. Once frozen, remove the cups from the pan and put them into a zip-top bag, removing as much air as possible. Double-wrap them in a second zip-top bag to prevent freezer burn.
To bake, you have two options. You can thaw the batter in the bags and pour it into lined muffin tins (cut the bottom corner off the bag to make this easy!) and bake as usual, or you can place the frozen muffins in a muffin pan and place the pan in a cold oven. Set the oven to 350°F and add 20 to 30 minutes to baking time to allow the oven to preheat and the muffin batter to thaw.
Recipe notes
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