Skinny Chocolate Fudge Banana Muffins.

Rich, decadent-tasting chocolate banana muffins – you won’t miss all the sugar and fat!

Skinny Chocolate Fudge Muffins without all the sugar and fat. Easy to make! sallysbakingaddiction.com

It’s about time I baked some chocolate muffins.  Considering my breakfasts during the week have been nothing short of bran cereal and apple slices.  Sigh.  I honestly can’t think of a more boring way to start the day.

Needless to say, some pizazz was surely needed to pair with my morning java this weekend.

Skinny Chocolate Fudge Muffins without all the sugar and fat. Easy to make! sallysbakingaddiction.com

It may come as no surprise to you that I chose chocolate and bananas as my non-boring breakfast of choice Saturday morning.  You see, I have a little thing for the pair.  See here, here, and OMG definitely HERE.  (<– involves sprinkles!)

I like the two paired together almost as much as I love chocolate & peanut butter together.

Ha! Just kidding. I like all three togeths. Yum!

Skinny Chocolate Fudge Muffins without all the sugar and fat. Easy to make! sallysbakingaddiction.com

Enough about me. When I asked a few friends what they’d like to see more of on the blog, their first answer was healthy recipes!  Healthy *sweet stuff* of course – this IS a baking blog you know.

I bake a lot of healthier items that never make it on the blog in fear that I may bore you!  So, it was my mission to bake something for breakfast that I could share on the blog, pleasing all my readers – the health-conscious and the chocoholics.

Yep, yep. These muffins are heeeealthy.  We’re talking no butter, no oil, and whole wheat flour.  Is that possible for such a beautiful fudgy muffin?  Indeed, it is. Here’s how I did it…

Skinny Chocolate Fudge Muffins without all the sugar and fat. Easy to make! sallysbakingaddiction.com

Start with some sad-looking bananas.  Brown speckled & practically black.  (much riper than the bananas in the photos!)

The bananas are paired with apple sauce, to replace the oil or butter in the recipe.  Oftentimes replacing the fat in a recipe with a lower fat product like applesauce will substantially affect the consistency and flavor of the finished baked good.  If not done correctly, your muffins can bake up dry and taste like cardboard. Ahh!

Today, we’re looking for a soft, moist muffin, so that’s why it is crucial to use super-ripe and super-soft bananas.  Trust me, the uglier the banana, the better flavor and texture your muffin will have.

Skinny Chocolate Fudge Muffins without all the sugar and fat. Easy to make! sallysbakingaddiction.com

I used half whole-wheat flour and half all-purpose flour in the batter. I was looking for a lighter muffin to start my day – not something dense and heavy.  While much more wholesome than white flour, whole-wheat flour has the tendency to weigh down your baked good.  I like to use whole wheat flour in oatmeal bar recipes – when I’m looking for a dense texture.

Using a combination of all-purpose flour and heavier whole-wheat flour, you’ll get the best of both worlds – light texture, wholesome goodness.  Done and done.

Skinny Chocolate Fudge Muffins without all the sugar and fat. Easy to make! sallysbakingaddiction.com

Let’s talk chocolate. Double dose of the good stuff here.  I sifted unsweetened cocoa powder in with the flours and baking powder.  I used Hershey’s Special Dark, but feel free to use your favorite kind.  I love using unsweetened cocoa powder in healthy recipes – you get chocolate flavor for hardly any calories! Unsweetened cocoa powder is the force behind my Skinny Peanut Butter Swirl Brownies. ;)

Next, you’re going to throw some semi-sweet chocolate chips into the batter before dropping into your muffin cups. Top with more chocolate chips.  Chocolate, chocolate, and more chocolate. The chocolate flavor overpowers the banana flavor, so expect a chocolate explosion rather than a banana overload.   Wait til you try one warm and melty out of the oven. (!!!)

Rich, decadent-tasting chocolate banana muffins – you won’t miss all the sugar and fat!

And as if all of this wasn’t enough… the BEST part about this recipe is how EASY it is!  Your batter will come together in one bowl, in about 5 minutes.  The muffins take about 20 minutes in the oven, which was 20x the time it took me to wash the 1 dish from the batter. ;)

You will never, ever guess that they aren’t made with butter or oil!  Low in fat, high in flavor, easy, and combines fudgy chocolate & bananas.  Topping with peanut butter… optional but recommended. Is there really a better breakfast out there?!

 

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Skinny Chocolate Banana Fudge Muffins

So decadent - you won't miss all the sugar and fat!

Yield: 12 muffins

Ingredients:

  • 3 large, very ripe bananas
  • 2/3 cup (135g) granulated sugar (reduce to 1/2 cup for a less sweet muffin)
  • 1 large egg
  • 1/3 cup (79g) unsweetened applesauce
  • 1/2 cup (65g) whole-wheat flour
  • 1/2 cup (63g) all-purpose flour
  • 1/2 cup (64g) unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 cup (180g) semi-sweet chocolate chips, plus more for topping

Directions:

Preheat the oven to 375F degrees. Line a muffin tin with baking cups. Set aside.In a large bowl mash the bananas with a fork. Mash them very well - no big lumps. Stir in the sugar, egg, and applesauce.

Sift* the flour, cocoa powder, salt, baking soda and baking powder into the wet ingredients. Lightly mix to combine. Fold in chocolate chips. The batter will be a little chunky. Do not overmix.

Divide the batter between the 12 muffin cups - fill them all the way to the top. Bake for 18-20 minutes or until a toothpick inserted into the middle comes out clean. Allow muffins to cool for 3 minutes, then transfer to a wire rack to cool completely.

Muffins stay fresh in an airtight container at room temperature for up to 5 days. Muffins freeze well up to 3 months, thaw in the refrigerator and warm up to your liking.

*Be sure to sift your dry ingredients together to avoid pockets of cocoa powder lumps

Recipe adapted from Hot Polka Dot

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

 

Calling all chocolate + banana lovers! 

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Banana Nutella Granola - low fat chocolatey granola :)

 

Nutella Swirled Peanut Butter Banana Bread – the best thing IN THE WORLD.

 

Banana Chocolate Chip Cupcakes with Strawberry Frosting

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252 Responses to “Skinny Chocolate Fudge Banana Muffins.”

  1. #
    121
    joposted April 3, 2014 at 7:07 pm

    these muffins comes out to around 190 calories- with milk chocolate instead of semi sweet chocolate.

    Reply

  2. #
    122
    Ericaposted April 8, 2014 at 11:38 am

    I just made these using gluten free flour & coconut sugar & they are delicious. My kiddos won’t stop bothering me for another! Thanks for the recipe.

    Reply

  3. #
    123
    Shanelleposted May 1, 2014 at 4:29 pm

    Hi, I really want to try making these however I am allergic to bananas. Any recommendations?

    Reply

  4. #
    124
    Susanposted May 8, 2014 at 12:57 pm

    I have a lot of very ripe frozen peeled bananas on hand (for using with my Yonanas maker). Can I thaw them and use them in this recipe, or will having been frozen make them unsuitable for baking?

    LOVE your recipes – I have your Healthy Peanut Butter Chunk Oatmeal Bars in the oven right now!

    Reply

    • Sallyreplied on May 8th, 2014 at 1:17 pm

      Hey Susan, no I do not recommend using frozen bananas for these muffins. I’ve tried – they’re not the same. Love those oatmeal bars!

      Reply

      • Susanreplied on May 13th, 2014 at 11:12 pm

        Thanks so much for your quick answer – I made these today and everyone loves them! Another question: do you have recommendations on baking times if I make these as mini-muffins or in a baking pan like brownies?

  5. #
    125
    Graceposted May 29, 2014 at 7:29 pm

    Sally,
    I think our love for banana, chocolate and baked goods would have us being fast friends. Plus I think you are so refreshing with your approach to sweets and your fun loving ways. I made these using half spelt flour and half gluten free flour, reduced the sugar to 1/3 cup and accidentally forgot the applesauce. They are seriously too good! I honestly gave up with low fat baking until I came across your site and bake something new each week, always with amazing results. Now I shall go eat the remaining five muffins….

    Reply

  6. #
    126
    Joposted June 24, 2014 at 5:18 pm

    Seriously good muffins – we don’t bother making any other chocolate & banana muffins now except these ones. And I have to make a double batch as one batch doesn’t last much past baking day.

    Reply

  7. #
    127
    Charlieposted July 2, 2014 at 2:30 am

    Hi Sally! I adore your blog and you’re my most trusted recipe blogger EVER. I do have a question though, this recipe – as well as some of your other recipes – require applesauce and I can never seem to find any near where I live. Is there a substitute for that? Thanks and keep being awesome!

    Reply

    • Sallyreplied on July 2nd, 2014 at 7:42 am

      Hi Charlie, it really depends on the recipe. For these, I would recommend 1/3 cup of oil or yogurt to replace the applesauce.

      Reply

  8. #
    128
    Annikaposted July 5, 2014 at 5:55 am

    I made these for the second time today and I love them! Although instead of applesauce I used Greek yoghurt and I by accidentally used rye flour instead of whole wheat but they ended up great anyways :) I also added some broken up almonds on top!

    Reply

  9. #
    129
    Brigid Van Vacterposted July 10, 2014 at 4:09 pm

    Can these be frozen once they are made? If so, how would you suggest thawing them? On counter at room temp, or frig? Thanks!!

    Reply

    • Sallyreplied on July 10th, 2014 at 5:27 pm

      Those instructions are in the recipe.

      Reply

  10. #
    130
    Danielle Cposted July 28, 2014 at 2:58 pm

    Hi Sally! Just made these wonderful looking muffins. Can’t wait to try one when they’re done. I did as you did and sprinkled each of the muffins with about 5 or 6 chocolate chips before placing into the oven. What occurred to me though, is that once the muffins are done, perhaps the chocolate chips would not stay on top and just roll off upon eating. I’ve never sprinkled chocolate chips onto anything I’ve baked, so I don’t know what the outcome would be. My question is, is there any need to gently push the chips into the batter before baking to ensure a proper stay on the muffin top? My worry is that if they are slightly submerged into the batter, they will partially melt while baking. How did you do this technique?

    Reply

    • Sallyreplied on July 28th, 2014 at 3:57 pm

      Hi Danielle – yep, next time I suggest you push them into the top of the batter before baking.

      Reply

  11. #
    131
    marlaposted August 2, 2014 at 11:12 pm

    These muffins look really yummy and my mom and I are doing weight watchers so I’m always looking for something sweet but “healthy”. Do you know how many weight watchers points these muffins would be? Thanks.

    Reply

    • Sallyreplied on August 3rd, 2014 at 7:44 pm

      I don’t – sorry!

      Reply

  12. #
    132
    Maggie Jposted August 19, 2014 at 9:39 am

    I’m doing a clean eating challenge this summer, so while these sound amazing, I had to make some modifications. These muffins were my inspiration for a banana bread recipe I put up on my blog this morning.

    Thank you for this and oh, about 500 other recipes Sally. The challenge is over next week. Once I’m allowed sugar again, I’m going to be ALL over this site. :)

    Reply

    • Sallyreplied on August 19th, 2014 at 2:13 pm

      Haha! Congrats on your impressive challenge, Maggie. I’m excited for you to bake some sugary recipes when its over. You deserve it! Let me know any of mine that you try!

      Reply

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