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?!

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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

Description

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! 


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 (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

Instructions

  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.

Notes

  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

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!

292 Comments

  1. Sally! I LOVE banana and chocolate together. Like to an obsessive level. I can’t wait to try these muffins. Not only am I pinning them, but they are maybe getting their own board. : )

  2. Bananas are a miracle food and make any baked good amazing!

    Just want to say I’m a new reader and I’ve fallen head over heals for your blog. Awesome photos, great recipes plus you seem super sweet! I’m always on a mission to healthify my favorite baked goods because I honestly like them better that way- but I have a HUGE sweet tooth in, fact I think all my teeth are sweet.

    Keep up the awesome recipes xoxo

    1. Georgie, this is the sweetest compliment ever. Thank you so much for taking the time to write to me – I am so glad you said hi! All of my teeth are sweet too and I’m glad you enjoy the recipes and photos I share! I agree about bananas – they do wonders in baked items 🙂

  3. They look so good and they remind me of the time recently when I set out to make chocolate-banana bread, but wound up with banana-bread-brownies, which were definitely much more fudgy and chocolaty than they were banana-ey, much like your muffins look and boy, you outdid yourself! The choc chips I bet add such a nice touch, too. Because more chocolate is always better 🙂 And love how deep and DARK they are!

    1. yes! I remember those brownies Averie! I bet these taste like those – these muffins are SO fudgy and rich. I thought the extra chips on top were necessary, not only for photos but for… extra chocolate 🙂

  4. You are welcome to come over for breakfast anytime…as long as you bring these. I’ll take mine with peanut butter too, nice idea. Love making sweet things “skinny” and CHOCOLATE!
    love,
    Your chocoholic friend 😉

  5. So if I have brown bananas sitting in the freezer, you just pull them out for 30-60 minutes prior, right? Then commence with the mashing? Now I heard freezing the bananas still in the peel was better? Thoughts?

    1. Hi Nichole! I do not suggest freezing bananas with the peel on. It will save you a lot of time and effort to peel the bananas, cut them, and freeze the chunks. Nothing is better than fresh, ripened bananas in this recipe but if you are in a pinch, you may use frozen bananas that have thawed. Try blotting them a bit with a paper towel as they defrost to absorb more moisture. Thank you! 🙂

    1. Haha! sometimes I skip breakfast, but I can assure you that won’t be happening as long as I have these! Thank you for saying hi 🙂

  6. Laura, that is so sweet of you – thank you! I wish all sweets could be healthy but I need my butter in cookies and brownies lol! 🙂

  7. I’m on board with the whole healthy sweet stuff (and the unhealthy stuff of course! after all, we only live once, right?). I love that you lightened this up with whole wheat and applesauce – that’s how I lighten up my quick breads and muffins too.

    Can’t wait to use up my ripe bananas on this one!

    1. Hi Chung-Ah! I posted these today as a tribute to muffin monday! (even though they went live on Sunday lol!) I swear by applesauce in some “healthified” recipes. It does wonders!

  8. Oh man, these look amazing! I’ve used applesauce as a sub before, but I’ve never tested out muffins…something that will change probably tomorrow morning haha. Thanks for the recipe!

    1. Hi Tiffany! Let me know if you make them – the apple sauce is a wonderful sub in this recipe. Can’t even taste the difference!

  9. YUM. That looks delicious. Sally, I now have a challenge for you.
    I am currently in China and have NO OVEN. I KNOW RIGHT?? I have no idea how I’m surviving right now.
    Anyway, my challenge is… post a healthy, tasty snack recipe that DOES NOT require baking or SUGAR (or very little sugar). Hope you take this challenge to heart! Thanks 🙂

  10. ooh yummy ! thanks for that i definitly need more healthy recipies ! eating a cupcakes right this minute and dont even wanna think about all the sugar and butter i put in them …they are pretty though 🙂

  11. They look great!!! Can´t believe they are low fat!!! I take the recipe and I´ll try to make them!
    I´m goinng to follow erything you post, everything looks so good!
    Hi from Spain!

  12. 🙂 Love skinny sweets!! These look amazing Sally. Fudgey, rich muffins that are good for you…can’t beat that! I’m keeping this recipe in mind for when I let my poor bananas turn ugly.

  13. Perfect! I’ve been craving healthy baking lately…am currently working on making a health(ier) layer cake. These look like the absolute perfect way to start off the morning on a healthy, chocolate-y note. I loved reading your step by step thoughts on why you put what you did into these 🙂 Great post and recipe, can’t wait to try!

    1. i cannot WAIT to hear about that healthier layer cake Erika! Wow, that sounds incredible. Let me know how the muffins turn out if you make them. =)

    1. they are SO amazing when they are warm Erin! all of those melty chocolate chips kinda makes me feel like I’m cheating but then I remember that the muffin batter is basically diet food mixed together lol!

    1. Hi Vespa! They don’t taste healthy at all – I hope you enjoy them! Let me know how they turn out. Thanks for saying hi. =)

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