Chocolate Banana Caramel Chip Muffins

I did something right in the kitchen today. I created not only the most beautiful muffins I've ever made, but the most delicious, moist, most incredible combination of flavors. Who doesn't love banana and chocolate as a flavor combination? These muffins taste strongly of both, but not only that, they ooze delicious warm caramel as you eat them.

Um.. yeah.

Did I mention that these are made with  healthy ingredients? (Though they don't taste like it..)

This may actually be a slight problem, seeing as I kind of want these every day for awhile, now. The only reason I may refrain is so that I create more recipes!

Recipe yields 6 muffins.
Ingredients
    3/4 cups whole-wheat all purpose flour
    1/4 cup unsweetened cocoa powder
    1/4 cup splenda
    1/2 teaspoon baking powder
    1/8 teaspoon salt

    2 tbsp unsweetened applesauce
    2 tbsp maple syrup or agave
    1/4 cup egg beaters
    2 medium bananas

Topping:
    2 tbsp kraft caramel baking bits or other caramel chips

Instructions 
Preheat oven to 350. Use two separate bowls and mix wet and dry ingredients separately. Whisk together dry ingredients. Mash the two bananas and incorporate other wet ingredients. Use a hand mixer and beat well until there are no clumps left. Pour wet ingredients into the dry and mix until you have a thick better and there is no dry clumps left.
Grease or spray a muffin tin (or use paper liners) and measure 1/4 cup of the batter into each cavity.
Evenly divide caramel bits onto the top of each muffin.
Bake for 25-30 minutes (until toothpick comes out clean in the center and muffin springs back upon pushing down on the top).
At 25 minutes the muffins will be done but moister. Bake longer for desired moistness.
Let cool or eat warm! (Eat warm or reheat for delicious melting caramel topping goodness.)


Nutritional info: 120 calories per muffin