A new year. A new collection of sweets and treats for Avid Baker”s Challenge. For the last two years we have been baking from the King Arthur Flour site. This year we are changing gears and baking from Christina Marsigliese‘s blog, Scientifically Sweet. Cookies. Bars. Brownies. Cakes. Pies. Tarts. If it’s a sweet treat then it is on Christina’s blog. Like these choco chip muffins.


I did make a few changes in an attempt to “healthy-fy” them. My changes are in green. The original recipes is HERE!

3/4 cups all-purpose flour and 1/2 cup Whole Wheat Flour
1/3 cup unsweetened Dutch-processed cocoa powder
1 ¼ tsp baking powder
½ tsp baking soda
¼ tsp salt
½ tsp ground cinnamon {I used a heaping tsp.}
¾ cup mashed ripe banana (about 2 medium bananas, previously frozen)
1/3 cup LITE sour cream
1 large egg
1/4 cup granulated sugar and 1/4 cup Stevia in the Raw
¼ cup canola oil
1 tsp pure vanilla extract
½ cup semi-sweet chocolate chips

Preheat your oven to 350°F. Line mini-muffin pans with paper liners and set aside.

In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda, salt and cinnamon; whisk together to blend evenly and set aside.

In a large bowl, whisk together mashed bananas and sour cream until smooth. Whisk in egg, sugar, canola oil and vanilla extract until well blended. Add the flour mixture and the chocolate chips and fold gently until just combined. Do not over-mix.

Divide batter evenly among muffin cups. Bake until the muffin tops spring back when touched gently and a toothpick inserted into the center comes out clean despite any melted chocolate chips, 10 – 15 minutes. Let cool for a few minutes in the pan before transferring to a wire rack to cool completely.

YIELD: 36 mini muffins.


These were nice and chocolatey and just sweet enough with the combination of sugar and Stevia. Perfect little bites just the right size to satisfy a sweet tooth when your teeth want sweets WAY too much!!!

Check on The ABC page for more chocolate treats.