Skinny Chocolate Fudge Banana Muffins

I call these Skinny Chocolate Banana Fudge Muffins my miracle muffins. No butter, no oil, whole wheat, with tons of rich fudgy flavor. You won’t miss all the calories and fat! 

I call these Skinny Chocolate Banana Fudge Muffins my miracle muffins. No butter, no oil, whole wheat, with tons of rich fudgy flavor. You won't miss all the calories 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 definitely HERE.  (<– involves sprinkles!)

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

I call these Skinny Chocolate Banana Fudge Muffins my miracle muffins. No butter, no oil, whole wheat, with tons of rich fudgy flavor. You won't miss all the calories and fat!

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. These muffins are incredibly lightened-up – we’re talking no butter, no oil, and whole wheat flour. Is that possible for such a beautiful fudgy muffin? Indeed, it is.

Start with some sad-looking bananas. Brown speckled & practically black. 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.

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 call these Skinny Chocolate Banana Fudge Muffins my miracle muffins. No butter, no oil, whole wheat, with tons of rich fudgy flavor. You won't miss all the calories and fat!

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. (!!!)

I call these Skinny Chocolate Banana Fudge Muffins my miracle muffins. No butter, no oil, whole wheat, with tons of rich fudgy flavor. You won't miss all the calories 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?!

 

Skinny Chocolate Banana Fudge Muffins

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

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 (42g) 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:

  1. 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. You should have about 1 and 1/2 cups. Stir in the sugar, egg, and applesauce.
  2. 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.
  3. 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.
  4. 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.

Recipe adapted from Hot Polka Dot

Recipe Notes:

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

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© 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! 

Chocolate Glazed Banana Bread Muffins – sprinkles for breakfast!

 

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

Banana Chocolate Chip Cupcakes with Strawberry Cream Cheese Frosting

 

See more of my healthier muffin recipes.

I call these Skinny Chocolate Banana Fudge Muffins my miracle muffins. No butter, no oil, whole wheat, with tons of rich fudgy flavor. You won't miss all the calories and fat!

 

288 Comments

Comments

  1. Debbie on November 19, 2015 at 8:26 pm

    Made these today, turned out yummy 🙂 Only downside is they stick to the paper cases….

    • Mary Ellen on December 3, 2015 at 1:01 pm

      I get this a lot too with lowfat muffins.  The lack of fat I think keeps them from peeling nicely.  Unless I am serving them to guests I never put wrappers on.  The muffins will rise higher if you just use baking spray.

  2. natalia on January 1, 2016 at 2:41 am

    I made these today -or I guess technically yesterday- for our new year’s celebration. THEY WERE DELICIOUSSSS! love, love, love them. fudgy, sweet, bananaee and guilt free (not that I’d be feeling any even if they were bad for you, they’re too good). I will definitely do it again.

  3. Sruthi on January 1, 2016 at 6:37 pm

    I have made these muffins multiple times in the past year and have loved it!! Very simple and easy to follow and they are absolutely delectable!

  4. ayesha on January 4, 2016 at 5:16 pm

    Sally these muffins were delicious! Its the first I’ve come across a healthy yet scrumptious muffin recipe. Thank you so much! Please keep doing what you do :)) 

  5. Samia on March 20, 2016 at 10:59 pm

    I didn’t have the chocolate chips as I tought and all my ingredient were combined… I put 1/2 cup of Nutella instead and they are absoluty yummmmyyyyy! Can’t wait to taste the real recipe now

  6. stella bellamy on April 16, 2016 at 4:16 am

    Hi can any one tell me is it plain or self raising flour i use for the skinny chocolate fudge banana  muffin recipe? they found great and i’d like to make them

  7. Christina on June 6, 2016 at 10:18 pm

    Oh my!  I have just found you. I have really missed out. I quickly made your no bake cookies! I made a little adjustment though. Those optional chips on top, get melted in and I keep the cookies in the freezer and they don’t freeze solid. MMMMMM!  How do I follow you the old fashion way? I don’t do instagram.  Also, Please Please Please include calorie or one step further the nutritional information of all. 

  8. Maria Rueda on January 30, 2017 at 10:45 am

    These muffins turned out delicious!! I reduced the sugar to 1/2 cup and only used 1/4 cup of mini chocolate chips. I can’t believe how moist and chocolaty they are without any oil! Will definitely make again.

    • Sally on January 30, 2017 at 1:35 pm

      So happy you liked them, Maria!

  9. Sarah on February 15, 2017 at 10:57 am

    WOW! My friend made these and said they were good – but I didn’t imagine just HOW good. These are fantastic, especially warm, out of the oven! I mixed it up and did 1/2 chocolate chips and 1/2 white chocolate chips for some color contrast. So moist (hate that word) and decadent!

  10. FABIOLA on April 10, 2017 at 10:24 pm

    what can I use instead of applesauce?

    • jungcookie on April 25, 2017 at 5:43 pm

      try soy yogurt (:

  11. Jen on July 29, 2017 at 2:21 pm

    Would be great if you included the actual measurement for the mashed bananas (i.e. 1 cup) since bananas come in all sizes. I often freeze mine if I don’t have time to bake right away. Yummy muffins! Keep up the great recipes.

    • Sally on July 30, 2017 at 8:13 am

      It’s about 1 and 1/2 cups noted in the recipe 🙂 Thanks Jen!

  12. Gillie on August 1, 2017 at 6:59 pm

    Yum, these were great! Thank you! I only had two ugly bananas so I added a little more applesauce. I subbed protein pancake mix instead of the flour/baking powder/soda and decreased the sugar/chocolate chips. Still yum! Glad I read the comments because I usually use the baking cups. Skipped them and made sure to spray the pan well. They popped right out!

  13. Kristin on November 1, 2017 at 1:44 pm

    I make this recipe at least once a month. I make it for my kids for breakfast, I make it into mini muffins for snack day at school, and I think I’ve even sent these in as “birthday cupcakes.”

    I don’t know when I discovered this recipe, but it is definitely in my top 10!

    Thanks for making something healthy and tasty. I’d love a version of your pumpkin chocolate bread like this (although I am going to try it with 1/4 cup oil and 1/4 cup applesauce and I always use half white/half whole wheat flour anyway).

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