Rich, decadent-tasting chocolate banana muffins – you won’t miss all the sugar and fat!
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.
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!
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…
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.
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.
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. (!!!)
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?!
Skinny Chocolate Banana Fudge Muffins
So decadent - you won't miss all the sugar and fat!
Yield: 12 muffins
- 3 large, very ripe bananas
- 2/3 cup granulated sugar (reduce to 1/2 cup for a less sweet muffin)
- 1 large egg
- 1/3 cup unsweetened applesauce
- 1/2 cup whole-wheat flour
- 1/2 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup semi-sweet chocolate chips, plus more for topping
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.
*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.
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