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?!

Print

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. Even though I know the decadent recipes sell, I get so much wonderful and positive feedback from the healthier items Liz! I’m no longer afraid to share those types of recipes anymore! What we think may be boring is probably not to others 🙂

  2. Sally! I have seen other baking blogs but any of them is as good as yours! When I want to bake something delicious, I will always look for your blog 😉

  3. Another delicious muffin to get me out of bed early Sally! I love how healthy they are! And if you didn’t tell me I’d never guess it. They look so super rich and chocolaty.

  4. The skinny chocolate banana fudge muffins sound amazing! what would you suggest I do if I need to skip the egg? I know there is already applesauce… thanks!

    1. Hi Melissa! Does your diet allow eggs? If so, I wouldn’t suggest skipping it. However, you may use the vegan option – a “flax” egg. Are you familiar with a flax egg? If not, I wrote about it at the bottom of this recipe: https://sallysbakingaddiction.com/2012/03/29/peanut-butter-banana-chocolate-chip-oatmeal-bars/

      1. I was going to ask the same thing. Applesauce and bananas can be used as egg-substitutes. They are already in your recipe, and was HOPING I could just skip it all together.

        But I wasn’t sure if it would affect the consistency if I skipped it (or if you have tried with a different egg-substitute and how well it worked).

        Other than bananas or applesauce, my go-to substitute is 1 tbsp of cornstarch with 3 tbsps of water. I do need to try the flax seed though. Thanks for sharing that tip. 🙂

      2. Hi Amy – no, you cannot skip the egg (or substitution) in this recipe. You can try the flax egg as an easy substitute though. You could try to add 1 more banana (or half) but I am unsure of the resulting texture of the muffin.

  5. Oh holy moly, these look amazing! Could they be any darker + fudgier looking? I think not! These look so decadent, it’s hard to believe they’re skinny. But i know if anyone can pull off that awesome combo of decadent AND skinny, it’s you. =)

    1. that means a lot to me, Amy thank you! Just imagine a dinner of your lightened up fettuccine and a banana fudge muffin for dessert, we’d relaly feel like we’re cheating. =)

  6. I made these last night for breakfast this morning and they were delicious! Thank you for a chocolate filled start to my day.

  7. About time, indeed! These are so wonderful – they just look so moist and darkly chocolate-like… the applesauce and banana additions are sheer brilliance. Brilliance, I tell you!!

  8. These look sensational! I have been hunting for a double chocolate banana muffin recipe and I think I shall be making this. I have made your skinny peanut butter brownies too many times, so delicious! I was wondering though, can I omit the chocolate chips and instead add some berries and nuts? And can I reduce the sugar to 1/3?

    1. Hi there! You may reduce the sugar as much as you want, the sweetness goes by your preference. Try any add-ins you like – I think nuts sound delicious!! Yum.

      1. I reduced to 1/3 sugar which was perfect for me! I added some raspberries, almonds and walnuts. These muffins are really good! Thanks so much for the recipe. I posted about them on my blog.

        Do these freeze well by the way?

        http://aroundleglobe.blogspot.com.au/2012/11/double-chocolate-banana-muffins.html

    1. Hi Julia – this is a homemade muffin recipe and I do not suggest using a box mix if you’re looking for a healthier muffin. I’ve never mixed bananas with cake or brownie mix before, sorry! I assume they could take the place of oil.

  9. Wow, these were really good!! Didn’t even taste healthy! I made them even “skinnier” by using 1/4 cup Truvia baking blend for the sugar, tasted amazing. Thanks for the recipe!

  10. Hi Sally, I’ve just discovered your blog via Tumblr, & it’s safe to say I’m obsessed. I’m super excited to make these muffins. One question: if I only have all purpose flour, should I just use one cup? Thanks!

    1. Hey Angela! Thanks so much for reading. 🙂 I adore these muffins and actually am making them tomorrow. Yes, use 1 cup of all-purpose flour if you do not have whole wheat flour. ENJOY!!

  11. Hi Sally! My wife made these last night after I gave her a link to this recipe and we waited for some bananas to get soft enough to use. We were overwhelmed by how good they were, and it’s a real question whether or not any of them will survive to be shared with friends tomorrow. She put a dollop of peanut butter on top of about half the muffins before baking and those ones are particularly delicious. Thanks for the recipe!

    1. a dollap of peanut butter BEFORE baking? Now you both are onto something… I must try that out next time! It sounds incredible. Thanks so much for letting me know, noah. I’m glad you and your wife enjoyed them. I couldn’t stop snacking on these muffins either. Thankfully they are much lighter than regular muffins!

  12. Sally I made these for breakfast this morning and they are so delicious and make my whole house smell so yummy! I feel like I could even serve them for dessert if I sprinkled a little bit of sprinkles on them!
    I was wondering .. Do you think it would ruin the recipie if I added a cup of strawberries? I was thinking like a chocolate strawberry and banana covered muffin?? Or is that an overkill of flavors? Maybe I’m getting ahead of myself here

    1. Hi Jessica!! I’m so glad to hear that. These are ony of my favorite muffins ever… and they don’t even taste “healthy” at all! Love that idea for sprinkles on top. 🙂 Go ahead and add strawberries, it won’t kill the flavor! The batter is so thick.. it can hold the extra weight from the berries. Chop them up very small though. And maybe sprinkle a few pieces on top of the muffins before going into the oven so they look pretty. 🙂 Thanks Jessica!

  13. I never comment on recipes but these were really good even my picky daughter ate them after I told her what was in them she likes chocolate but doesn’t usually try anything like this. I will be making them a lot. I evensubstituted the sugar with truiva to make them even healthier and everyone loved them. I,just found your skinny on chocolate brownies and can’t wait to try them. Keep posting the skinny recipes!

  14. Oh my! My most common breakfast is a choc-banana smoothie! Do you think the applesauce can be replaced with low fat Greek yoghurt? It’s pretty hard to find unsweetened applesauce in Australia, especially when its not Christmas time!

    1. Hi Mariam! Yes, greek yogurt can be used in place of applesauce. In fact, I’ve tried it before and it is wonderful! I used 0% fat vanilla greek yogurt.

      1. Thank you! I’ll definitely try these! Perfect for back to school. I might even experiment at reducing the sugar if my bananas are really ripe or use stevia or honey to sweeten them to make them even more guilt free 🙂

  15. Oh man. What can I say about these muffins that hasn’t already been said? Chocolatey but not super-sweet, fluffy, moist…just all-around perfect. Used two frozen bananas instead of what was called for (just what I had available) and vanilla Greek yogurt instead of applesauce…still turned out great. Also added a few teaspoons of ground chia, flax, and sunflower seeds, but those don’t really alter the taste at all. These are definitely becoming a staple, and will be perfect with coffee. Thank you for this fantastic (and to your credit, very forgiving) recipe!

    1. Thanks Megan!! Guess what? I made these again last weekend and used yogurt too! I’ll have to try adding some flax or seeds next time for an added nutritional boost. Thanks for reporting back! I always appreciate it!

  16. I made these this weekend as an early Valentine’s treat and they were delicious! I didn’t have enough chocolate chips, so only used about 1/3 of a cup, which I think is what caused me to end up with 9 muffins instead of 12, but who cares..they were still great! I also used a little less sugar and they were plenty sweet. Hope you don’t mind that I shared my version of this yummy recipe on my blog!

  17. Hello from sunny Scotland (!)
    I made these today as a Valentine treat. They were delish!!!!! However, when I tried to peel the paper case off before eating, half the muffin came away too -any tips on where I’m going wrong??

    P.S. I love, love, LOVE your blog! Newly discovered, but already I have a list as long as my arm of scrummy snacks to bake; your recipes are real gems! 🙂

    1. Hi Dorothy! So glad you loved these and that you are loving my recipes so far. That’s so nice to hear, so thank you! I’m not sure exactly what could have happened, but try spraying the inside of the wrappers with nonstick spray next time. I always wait for the muffins to completely cool before unwrapping them.

  18. Hi Sally!

    I just recently discovered your site and these muffins were the first recipe I tried. I used one cup of whole wheat pastry flour and added a little bit of ground flaxseed. They are delicious! I like to heat mine in the microwave for about 10 seconds so the chocolate chips get melty. Thanks for sharing a yummy and healthy treat!

    1. Hey Ruchita! That’s so wonderful!! I should add flaxseed to my next batch. I love that idea! And yes, I like them warm too. They taste like a decadent dessert that way 🙂

  19. I haven’t baked for a while but these are tempting me! I love that they have both banana and applesauce instead of oil or butter. They look to be very chocolatey, too.

  20. Wow!! These muffins knocked my socks off! I modified a few ingredients. I used all white whole wheat flour, reduced the sugar to 1/3, omitted the chocolate chips, and substituted skim milk + a splash of vinegar for the applesauce. Next time I want to try substituting greek yogurt instead. These were so delicious and not dry at all — and about 115 calories per muffin (with my changes). I had one room temperature which was awesome, but my favorite was microwaved for 30 seconds – warm, decadent, and the banana is the secret to these muffins! These did not taste fat free (other than the 1 egg) at ALL!! I will definetly be making them again!

    1. That sounds incredible! I love them warm and melty from the microwave. And I know what you mean – they do NOT taste nearly fat free at all!

  21. I like to make desserts that use more health-friendly ingredients, too. I call them less harmful since healthy dessert is an oxymoron, no? Anything with flour of any kind and/or sugar can never be healthful. I’m printing your skinny muffin recipe and I’ll be trying it.

    1. Hi Judy! Hope you enjoy them. I believe eating whole grains and whole wheat flour is good for health, so I can’t agree with you on that part. Thank you!

  22. So I have been saving bananas to make something yummy and was torn between this recipe and your recent post of banana bread with the caramel running through it. I ended up going with the healthier choice and tried out this recipe, but got fickle and decided I didn’t want to lose the banana flavor, so I subbed in more flour for the cocoa. Then I discovered I had no applesauce and subbed in a reduced fat sour cream. Then I thought I’d mix some peanut butter chips in with the chocolate chips. I hate subbing ingredients before I’ve tried the recipe, but it all worked out beautifully! They were moist and delicious, gone in a heartbeat….and now I can’t wait to try them as the banana fudge muffins they were meant to be! Clearly this is a versatile recipe….and will get filed into the “make again” file!

    1. That is wonderful! Sometimes I freak out a little bit when I realize I don’t have all of the ingredients on hand, but you found fabulous substitutions. Good to know that replacing some cocoa powder with flour works well! It is definitely a versatile recipe. And guess what? I used this recipe as the base for my Skinny Chocolate/PB Cupcakes. 🙂 https://sallysbakingaddiction.com/2013/02/19/skinny-chocolate-peanut-butter-swirl-cupcakes/

  23. Well, I guess I have to put those cupcakes on the to do list as well! I do have applesauce, greek yogurt and lots of bananas on my list for the week, so my pantry will be back in stock for any of these yummy recipes! Thanks again Sally….I am truly loving your blog!

  24. I have made this recipe twice and am totally addicted! They are a baking miracle because they taste like they have a pound of butter in them but there is not one ounce! You are right, the key is to use VERY ripe bananas. For my second batch I used nonfat plain greek yogurt instead of applesauce (what I had in the fridge) and a mixture of dark chocolate and peanut butter chips and subbed half the sugar with a sugar baking substitute (just my attempts at experimentation). My husband LOVES them and he usually hates my attempts at baking healthier/lighter recipes. Breakfast, lunch, dessert, dinner – they are perfect any time of day! Once again Sally, thank you!

    1. Hey Allison! That’s so great to hear! I love hearing about how readers change up the recipes to make them different and unique – I’ve never tried these with a sugar subsitute before. And YES the bananas need to be super duper ripe. I can’t believe there is no butter or oil in them either. Crazy. They taste so decadent! Have you seen my Skinny Chocolate Peanut Butter Cupcakes yet? I used greek yogurt and peanut butter chips for those too – https://sallysbakingaddiction.com/2013/02/19/skinny-chocolate-peanut-butter-swirl-cupcakes/

      1. I just want to clarify that my substitutions are by no means a way of me trying to imprvoe your recipe. Your recipes are absolutely perfect the way they are. Frankly, your blog has inspired me to take my own risks with baking, so all credit to you! And the Chocolate PB Cupcakes are definitely next on my list since my three favorite things are chocolate, peanut butter and bananas…together…in one decadent (but skinny!) bite.

      2. I’m so glad my blog has inspired you, Allison! And I always like to alter recipes, not assuming my alterations make it “better” just how I like it. Thank you so much!

  25. I loved loved loved LOVED this recipe! Huge hit at my house! I used agave instead of sugar and it was just as great, fudgy fugdy deliciousness!

    1. Hey Julia! I’ve never tried these with agave before! What a great idea. Thanks for letting me know how much you loved them!

  26. I love this recipe! But if I could I would like to say how I made them if youre interested. Use only 2bananas because I found the banana to b a little overpowering, use Half agave half sugar and more applesauce to make up or the one less banana. Awesome recipe Sally I am all for healthier desserts!

    1. Hi there! What great suggestions. I didn’t find them to be too banana-y at all, but I will definitely try your version next time. I love making these with liquid sweetener like honey and agave. So glad you liked them!

  27. Thank you for posting! I’m always looking for healthy/skinny baked goods! (Please don’t hesitate to post more ‘healthy’ recipes – I’m sure they wouldn’t bore me!) This was my reward to myself after completing the 17-day diet last week, and boy, they were a treat!

    I used brown bananas and no sugar! Just 1/3 cup of honey made these plenty sweet, and I would maybe even add less honey next time since the bananas add a lot of sweetness too. 15 minutes in the oven left these soft and moist.

    Thanks again!

    1. Congrats on finishing that diet! I’m happy to post more recipes like this. I need to try these with honey next time – thank you for reporting back about that Rose!

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