Healthy Double Chocolate Banana Muffins

3 large bananas, mashed well
1/3 cup sugar
1 large egg
1/3 cup unsweetened applesauce (we used sweetened)
1/2 cup whole wheat flour
1/2 cup flour
1/2 cup cocoa powder
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 cup semisweet chocolate chips

Preheat oven to 375* F.

Mash bananas in large bowl. Stir in sugar, egg, and applesauce.
Mix cocoa, salt, baking powder, and baking soda into wet ingredients. Lightly mix to combine, but do not overmix. Fold in chocolate chips. Fill 12 Muffins cups just below the top.

Bake for 15-20 minutes or until toothpick inserted comes out clean.

Best Blueberry Muffins

Topping:
1/4 cup sugar
2 1/2 tablespoons flour
1 tablespoon butter, cubed
1/8 teaspoon cinnamon

Muffins:
1 1/2 cups flour
3/4 cup sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg, beaten
1/3 cup +2 tablespoons milk
1 cup fresh blueberries
(We used 3/4 cup of dried blueberry chips soaked in water and drained).

Preheat oven to 400* F. Line muffin pans with liners.

Make topping in small bowl by mixing all topping ingredients with a fork until crumbly. Set aside.

In medium bowl, combine flour, sugar, salt, and baking powder. Add vegetable oil, beaten egg, and milk. Mix together well by hand. Add blueberries and gently fold into batter. Fill muffin cups about 3/4 full. Sprinkle top with the crumble topping (about 1 teaspoon per muffin, or add desired amount).

Bake 18-20 minutes until done. Do not overbake! Remove from muffin pan right away and let cool. Makes 12 muffins.