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. Hi there!

    These look great! Actually looking forward to making them tomorrow morning. But question… did you use mini-muffin tins? Or did you make regular-sized muffins? I can’t quite tell by the picture and I’m looking to bring them on a weekend getaway so just trying to plan what will work best. Thanks for your help and for the great looking recipe! 🙂

  2. I made your Skinny Chocolate Peanut Butter Swirl Cupcakes and they were amazing! Thanks so much!! I doubled the recipe with 5 bananas and then just added extra of the rest. The peanut butter on the top is genius. I also added chocolate chip/ peanut butter chips inside with the dark chocolate on top. I swapped out the greek yogurt for plain yogurt and that worked too. Thanks, I love it! I am bringing these to a potluck 🙂

    1. I’ve doubled the recipe before as well – and froze the rest! I hope everyone enjoys them, Christina! Thank you so much 🙂

  3. I made these last night and WOWSA! They were light and creamy and flavorful and not at all heavy! It’s hard to believe they are skinny — or to eat just one! 😉 Thanks again for another great recipe! 🙂

  4. I just finished baking and noshing on this muffin- and it was fan-freakin’-tastic! Moist, but not dense and just the ticket to satisfying my dark chocolate craving (and use up some shady-looking bananas from my countertop fruit bowl). I also lowered the sugar content a teensy bit more by using 1/2 granulated sugar and 1/2 brown sugar Splenda blend. Thanks so much!

  5. I made these yesterday. I must say, these are some of the best muffins I have ever had. I love chocolate. The applesauce and the bananas really makes for a moist muffin. Thank you!

    1. Hey Alaina! These are definitely a favorite recipe of mine and I love that they are more guilt-free than most other chocolate muffin recipes. Thanks for reporting back!

  6. Wow these are amazing! I made a half-batch for 2 friends and me; super yummy!
    I have such a sweet tooth that I pretty much stick with “skinny” sweets all the time. Your healthy recipes are fantastic. I especially thought this was super chocolatey and fudgey while retaining light muffin-ness. Yay! Trying the strawberry-banana muffins next! 😉

      1. Mmm those cookies sound fantastic!! I have actually made some no bake cookies like that before but mine did not look as healthy or as fudgy as yours! Will check it out. Thanks Sally!

  7. I found these on Pinterest 5 days ago and have already made them twice! We laughed at the last part of your recipe that says they can be stored for up to 5 days. They barely last FIVE minutes in my house! So yummy for a family of chocoholics!!!

    1. Wow! What a compliment. Sounds like you make them more than I do. And I make them A LOT! (I always have bananas rotting on the counter for them!) Thanks for reporting back.

  8. Thank you for posting this recipe. I had the pleasure of trying one of your muffins today and immediately asked for the recipe!! I’d like to share it with a group of friends but would like to know the calorie count……thanks!

    1. Hi Gina! SO happy you liked these muffins. My website does not provide nutritional information. Feel free to plug the ingredients into an online calculator if you find one. Thanks!

  9. I’ve made these in a cake mold and baked them for 30 minutes, i can say they’re awesome as brownies to!!!! They’re so delicious, with slightly the banana flavour through 🙂

  10. Hello! Fantastic blog 🙂 love EVERYTHING so reading and baking makes for excellent revision avoidance! I was wondering whether I could replace the Apple sauce with low fat plain Greek style yoghurt? If so how much would I use to get the same lovely moist results? Thanks 🙂

      1. Oh good I can make then now then! Thank you 🙂 The most prompt reply i’ve had from any baking blog ever! 😀

    1. Hi Mercy! Feel free to DIY and use an online calculator if you find one and plug the ingredients to find the count. Thanks!

  11. Sally,

    I made these for breakfast this morning and WOW SUPER yummy! I used a “white whole wheat flour” which is just a lighter whole wheat and my muffins turned out so light and actually domed beautifully. They popped out of the pan without any liners, too, which was a relief. 🙂

    I ran the calorie per serving and here’s what I discovered:

    Per Serving (1 muffin, 12 muffins total):

    calories: 214
    carbs: 42g
    fat: 7g
    protein: 3g
    Cholesterol: 18mg
    sugar: 26g

    To keep each muffin under 200 calories I cut the chocolate chips to 1/2 cup. Each muffin is then 168 calories each. 🙂 And I bet if I used mini chips I could get away with even less and could get the recipe down to 150 calories each! An ideal little afternoon snack. 🙂

    Thanks again, I’m having so much fun impressing my friends with your awesome recipes. lol.

    1. Hi Clarice! I use white whole wheat flour often – it’s a great alternative. So happy that you liked these and that they domed perfectly for you. I appreciate you reporting back!

  12. Made these over the weekend for friends and we all loved them! Moist and tasty, even better because we had much less guilt eating these than other muffins! Thank you, Sally, I am addicted to your blog 🙂

  13. I am ADDICTED to these muffins. I bought bananas days ago and I’m just waiting for them to get nice and brown spotted so I can make these, again!

  14. Hi Sally. I love your photos. Can I use one of your skinny chocolate muffin images on my blog. I would link back to your original page, of course.

    Thanks for your consideration.

    Karen Hochman

    1. Hi Karen – you may use the photo with the watermark and link back to my website for the recipe. The recipe AND photo may not be used together, though. Please provide me with the link when it is published. Thanks!

  15. So, here’s the thing. I am starting a bit of a “diet” (or just, ya know, reducing my cookie intake by 300%) this week, and I have almost-too-ripe bananas sitting on my counter…. clearly regular banana bread filled with oil and/or butter is not an option so….. you basically SAVED MY LIFE with these.

    just sayin’.

    Thanks for sharing (again) I love your photos and your blog!

  16. Hi Sally

    I made these muffins today, I substituted half the chips with white chocolate chips, which I love and it adds another colour so they look great too. I buy a couple of bunches of bananas when they are cheap and let them over-rippen then pull out the food processor to make easy work of mashing them. I freeze them in about 1 cup portions, and add 1t of lemon juice for each cup to keep the banana from browning. This morning I used bought apple sauce because I was too impatient to wait for my own to cook but I also freeze that. My icecube trays are about 1 dessertspoon, and three of those is 1/3 cup, so next time all I have to do is defrost the banana and apple – very easy!

    Thanks for this fantastic skinny recipe!

  17. LOVE this recipe! I just made these into mini cupcakes using mini chocolate chips and they are so good! It tastes like chocolate banana bread and I love that these are healthy! I will definitely be making these again 🙂

  18. Hi Sally!! I have made these muffins a couple times now and they are better every time!! I am wondering if you happen to have the nutritional info break down?
    Thanks 🙂

    1. Hey Nikki! No, I do not. Feel free to plug the ingredients into a calorie calculator online if you have access to one. Glad you love them!

  19. Sally I love your muffin recipes. I just made the skinny strawberry and chocolate chip one…it was so yummy! I was just wondering if you could tell me about how many calories are in these muffins? Thanks!!

    1. Hi Molly! I do not calculate nutrition information for the recipes in my kitchen. Feel free to plug the ingredients into a calorie counter if you can find a free one online.

  20. omgohs i was just trying this because im on a diet and wanted something that was going to be lower in fat but still awesome .. this is such a great recipe i loved it and it is so awesome when still warm. thank you for this wonderful recipe.

  21. First of all, thank you for responding so quickly! I am extremely impressed. And second, OH. MY. GOSH. these are AH-MAZE-ING. I replaced the applesauce with an extra banana (four instead of three) and sooo delish. I ate more of them than I’m willing to admit. I will definitely make in the future

  22. Sally, is it alright if I use your images for a school project? I’m making a magazine and I would love to include your recipes in the food section. It will include a works cited, so you’d be fully credited for the pictures/recipes. Please get back to me soon, I’m running out of time! Also, everything on here looks AMAZING.

  23. Talk about chocolatey explosion! I had one for breakfast, and with peanut butter, it tasted like a dream 😀 It’s so great to have fresh baked goods around!

  24. Hi Sally, I just made these to take to a friend who had a baby last week. I “sampled” one hot out of the oven, and WOW, it’s a chocolate lover’s dream! I have a bit of a sugar rush now (and will reduce the sugar when I make them for hubby and me), but I’m pretty sure my friend will not be phased! LOL. I went to her house at lunchtime when she was 8 1/2 months pregnant, and we had a tuna sandwich followed up by brownies and ice cream. 🙂

    1. Julia, I’m so glad you love these muffins! Sometimes I reduce the sugar as well. And yes – they are a chocolate lovers dream, that’s for sure!

  25. An oldie but a goodie 😉 OMG Sally! I made these yesterday for the first time and they were some of the best muffins I’ve ever had- light, fluffy, moist and super chocolatey! They were awesome! I used black bananas and the muffins turned out great! They were really sweet and acted as a perfect breakfast. Not to mention I brought some to school and they were gone in an instant. Last night I was going through “Maggie’s baking addiction”- I made 2 types of muffins and some cookies and I ventured to make your skinny peanut butter swirl brownies until I realized my Greek yogurt was expired! I was so bummed 🙁 Baking melts away all the stress of my day. I could bake all night long and never sleep. It’s my therapy 🙂

    1. Maggie, you sound a lot like me! It’s my therapy too – always cheers me up! So glad you love these easy muffins. One of my favorite recipes ever.

  26. I made these this afternoon after looking through your site for another recipe to try with my ripe bananas. All I have to say: better than Costco muffins 😉

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