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! 

2 images of chocolate banana muffins

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.

chocolate banana muffins

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.

3 images of chocolate banana muffins

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. (!!!)

2 images of chocolate banana muffins

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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stack of chocolate banana muffins

Skinny Chocolate Fudge Banana Muffins

  • Author: Sally
  • Prep Time: 15 minutes
  • Cook Time: 18 minutes
  • Total Time: 50 minutes
  • Yield: 12 muffins
  • Category: Muffins
  • Method: Baking
  • Cuisine: American


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! 


  • 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 (spoon & leveled)
  • 1/2 cup (63g) all-purpose flour (spoon & leveled)
  • 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


  1. Preheat the oven to 375°F (191°C). 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.


  1. Freezing Instructions: Muffins freeze well up to 3 months, thaw in the refrigerator and warm up to your liking.
  2. Sift Dry Ingredients: Be sure to sift your dry ingredients together to avoid pockets of cocoa powder lumps.
  3. Recipe adapted from Hot Polka Dot.

Keywords: chocolate banana fudge muffins

stack of chocolate banana muffins


Comments are closed.

  1. what can I use instead of applesauce?

    1. try soy yogurt (:

  2. 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.

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

  3. 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!

  4. 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).

  5. If I wanted to make this in a 9×13 pan, should I double the recipe? And how long do you think I should make it for?

    Thank you Sally! Love your recipes! I’ve made this before as muffins and they were delicious, now I’m planning on making it as a “cake” for my daughter’s fourth birthday!

    1. Hi Farhana! I recommend doubling the recipe, yes. I’m unsure of the bake time but you can use a toothpick to test for doneness.

      1. Farhana Ahmed says:

        Thank you very much for the speedy reply!! I wish you nothing but the best life has to offer!!

  6. I made these today and they were delicious! I didn’t have any applesauce at home so, I used non-fat greek yoghurt and the muffins turned out awesome.

  7. Hi Sally! Would this recipe work using only AP flour and no whole wheat flour?
    Thank you!

    1. Definitely! Use 1 cup all-purpose flour.

      1. Thank you so much Sally! I’m making them tonight after work!

  8. Could this be made into a 9 or 6 inch cake?

  9. Love your recipes Sally! You’re my go to, always!

    I want to make a sugar free cake for my nephews nursery birthday party and they have a role that it has to be refined sugar free, so I stumbled upon this hoping to make it in to a cake! Can I replace the sugar here with honey? If so how much to have it sweet?
    Can I use all, all purpose flour here too?

    If you have other suggestions on your website for a yummy cake that’s sugar free as well, please link them to me!

    Thanks again for being so snaking and sharing all this with us ❤️

    1. So Amazing **

    2. Hi Monica, I haven’t tried replacing the sugar with honey but you can certainly test it out. Or you can use this recipe for muffins that are made with maple syrup instead of refined sugar:

  10. Hi Sally, Love from India. I found your blog when I bought an oven and was looking for a recipe to start my baking journey. I tried chocolate cupcake recipe from 4 other sites before trying ur recipe . None of them came out good. Then I tried yours recipe and the muffins came out super moist and very yummy. After that I tried ur other recipes and each one of them come out
    super yummy.
    Keep on posting

  11. Ive made this recipe 10+ times, it’s so good. I only add 20g of sugar and a handful of chocolate chips. Add a dash of cinnamon and espresso powder. Soo good, every time.

  12. I have never before left a review for a food item but these are amazing! My kids prefer them over any other banana bread recipe. So hard to believe there’s no butter or oil! And I only use 1/2 C. chocolate chips – still delish! Thank you for such a wonderful recipe!

  13. Can I use more bananas instead of applesauce?

  14. Louella Jackson-Barnes says:

    Made this in recipe in an 8×8 pan, came out perfect! Had to at least double the cooking time but that was probably just due to our oven. Kept checking it with a skewer until it was done. Easy!

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally