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. I am a sweet tooth on Weight-Watchers and you are now my baking go-to-guru! I just made these and they were fantastic!! If any of your readers do weight-watchers, these work out to be 3 pro-points without the choc-chips and 5 pro-points with. I made mine without to save some points and loved them. I also used all-purpose flour in place of the wheat flour (as I didn’t have any). I will make the next batch with chocolate chips, for the kids.

    1. Rungal, so happy recipes of mine can fit into your lifestyle. That is always so wonderful to hear! Thanks for following my blog and trying my recipes. I certainly love these muffins!

  2. I made these yesterday evening and…. OH MY GOD !
    I was pretty sure they weren’t done yet when I took them out, but didn’t want the top to burn. As soon as they had cooled off, I tried and it was simply the best fudginess ever tasted! Great recipe, I’ll definitely be making those again ! 🙂

    1. Hi Cordelia! I am in love with these healthier muffins! I make them often. Thanks for making them and taking the time to report back. 🙂 happy you love them too!

  3. These were absolutely fantastic. Easily one of the best muffins I’ve ever made, and definitely the best healthy baked good I’ve ever had. I can’t wait til your cookbook comes in the mail!

    1. Thanks Grace! I love these muffins too, I make them all the time. 🙂 Thanks for the excitement about my cookbook! I’m excited too.

  4. hi
    Thank you for such great recepies! Ive just made a batch of the chocolate and banana muffins and i swapped the sugar for sweetener and added a teaspoon of peanut butter to some of them 🙂
    By changing to the sweetener (without peanut butter) each muffin comes to only 84 calories!!

    Ive given your webpage to all my baking happy friends 🙂
    Much Love,
    Kersti

  5. Just made these…they were delish!! Even my picking 12 year old daughter LOVED them and usually doesn’t like low fat or healthier desserts!! Will definitely make again!! YUMM….Thanks for the great recipe!! 🙂

  6. i just took these out of the oven and they smell phenomenal! chocolate and banana is the perfect combination and these are the perfect muffins! i was surprised at how much batter there was… sure enough the muffins were huge! no complaints however, the bigger the better, right?! i was just wondering if how long you had to bake these for? i found when i inserted a toothpick into the center at 20 minutes, it wasn’t completely clean so i had to bake them for a bit longer. thank you so much for the amazing recipe, sally!

    1. Hi Kelli! Thank you for trying my muffins – I am so glad you are loving them so far. All ovens are different, so baking times may vary. That’s completely normal. Maybe try checking your oven temperature using an oven thermometer. That helps me make sure my oven temp is accurate, which has a huge effect on baking time.

  7. Sally! You call these muffins? I’d call them SHEER BLISS. I cannot believe how fudge-tastic and amazing these are. (And yes, I was skeptical because chocolate muffins are often weird.) I only had 2 and a half rotten bananas to throw in this recipe, so I subbed in a generous dollop of Greek yogurt. I would’ve bumped up the applesauce but too much applesauce in muffins can be disastrous, IMO. Anyway, it worked and these are PHENOMENAL. They’re great for breakfast and perfect for dessert too. WIN!

  8. Hey Sally!! These muffins look awesome and I really want to try and bake them this weekend. Could I only use all purpose flour (1 cup)? I don’t have whole wheat flour anymore =/ thanksss!! =D

  9. Sally, would it be alright to use your sky-high muffin top trick with this skinny muffin? Muffin tops are my favourite part of a muffin… (As well as everyone else’s, I’m sure.) Thanks for the recipe!

  10. These muffins are incredibly delicious! I have such a hard time finding things my 8 year old son will eat for breakfast and he loves these! I make them once a week for him! Thanks for a great recipe.

  11. Surprisingly delicious! I was looking for a recipe to use up some old bananas and these proved perfect. Adapted them to be gluten free for my dad: 1/2 cup white rice flour, 1/2 cup brwn rice flour, 2 Tbs corn starch.

  12. Made these this afternoon and they are delicious!! They taste better than majority of the non-“skinny” muffins I’ve tried! I especially love them with peanut butter too.

    Thanks for the great (and super easy) recipe!

  13. Thank you so much for this recipe! I made a lot of changes, because I was scatterbrained and also because I didn’t have several ingredients handy, but they still turned out incredible. I only used two bananas instead of three, and mine weren’t as ripe as could be. I added a tablespoon of cornstarch to the mix because I find it gives me smoother muffin tops, and used an egg replacer instead of the egg. I also used buttermilk and a tablespoonful of oil instead of the applesauce since I didn’t have any. Finally, I couldn’t find my baking powder, so I simply omitted it and crossed my fingers. Oh, also, I chopped up chocolate finely, about 3/4ths of a cup, since I didn’t have any chocolate chips. And I baked them in a mini muffin pan. I got eighteen and they’re fast disappearing. I love how much cocoa powder you’ve used. It makes these muffins so dark and rich tasting, and quite tames the banana. They also aren’t too sweet, but one of these perfectly satisfies my deepest chocolate craving. I can’t wait to try out this recipe again, this time as it’s actually meant to be. I know it’ll be even better.

    1. What a muffin you made! Or mini muffin, should I say. I find that you really don’t need a chemical leavener when making min muffins if you fill up the muffin tins high enough. And my gosh, your version of them sounds incredible! Thanks so much for reporting back. I, too, love how fudgy they are.

  14. More healthy muffins, please!!! I have made these muffins twice and my husband said they are the best muffins he has ever tasted. I agree. I made a couple of substitutions: I try to eat gluten-free as much as possible, so I used Cup4Cup in place of the flour. Also, I used xylitol in place of the sugar. The results were amazing and no, you definitely cannot tell that these muffins are “healthy!” They are rich and luxurious and I’d love to see more “healthy” baked items. Delish!

  15. I made these last week & they were delishious! The only thing is that they stuck to the cupcake liners :/ I followed the recipe exactly. Any ideas why they would stick?

    1. Gabby, I’m not sure. I find that when I use cheap liners – all of my muffins stick. Try baking them without liners or spraying the liners with nonstick spray.

  16. Just made these today and my husband has vowed to let the banana over-ripen more often 🙂
    I didn’t have eggs or applesauce at home, so used 1/4 cup of vegetable oil instead. I guess that reduces the healthiness aspect of these muffins but they were still oh-so-good! Thank you, Sally!
    PS: They do tend to stick to the cupcake liners…so will try spraying the liners with nonstick cooking spray next time I make these

    1. Perfect. Glad you both loved them, Ria! The oil may have made the cupcakes a little stickier. I’ve never had issues with them sticking to my liners before. Nonstick cooking spray does help though!

  17. These look so delicious!! Being someone who goes out of my way to bake the chocolatiest, sugar and fat packed goods , I am also one of those who would sob on the floor if I ate them myself.. these are the best looking healthier alternatives that I have come across!!:) Unfortunately I have a wheat intolerance and also must watch my sugar intake (help!) , I was wondering if replacing the sugar with agave would make the mixture to liquid? And do you think replacing the flour for coconut flour would change the consistency too much? thank you!! I am loving these healthy recipes, very inspiring:)x

  18. Hi, This is the first recipe that I have made from your site. Soooo good!! Cakey, and more like a brownie than any muffin I have ever had. It doesn’t taste healthy at all. I look forward to trying out more of your healthy treats on cheat days!!!

    Thanks for all the great recipes in advance 🙂

    -Laura

  19. Made these last night and boy are they delish! I used 100% whole wheat flour and Truvia baking blend and the muffins still came out light and fluffy but deliciously chocolatey. It’s awesome to eat a muffin filled with wholesome ingredients that tastes as good as a dessert. This one is a keeper for sure! Thanks, Sally!

  20. Hi Sally, I have been browsing through all your healthy recipes! I wanted to bake this skinny banana chocolate fudge muffin but am not sure of the exact measurement in grams. Is it possible to covert them in grams. Many thanks in advance!!

    Cheers
    Ottavia

  21. Thanks for another fabulous muffin recipe! I used Splenda instead of the sugar and half the amount of chocolate chips. They turned out soooooo good! I love your site!

  22. These muffins are amazing! I discovered your site through this recipe, searching for whole wheat banana chocolate muffins. They are delicious and I love that they are healthy too! I am now addicted to your site! Thank you for the fabulous recipes!

  23. Oh my goodness, these are amazingly moist and delicious. I used only 1/4 cup of sugar and no chocolate chips and they were still sweet and chocolate enough. I am going to my recipe box now and throwing out my previous chocolate banana muffin recipe – I’ll never use it again now that I have tasted yours.

    1. Thanks Toni! I’m so happy you love these muffins. I make them all the time. I’ll try leaving out the chocolate chips one time too. Thanks for reporting back!

  24. Hi Sally, quick question. Is it possible to use plain yogurt instead of apple sauce in this recipe?

    Thanks, and love the blog btw!

  25. Second time I’ve made these and LOVED them! I used previously frozen banana chunks & they came out wonderful. Your blog is my absolute favorite! Time and again, your recipes never fail to disappoint. You are truly talented and I am ordering your cookbook 🙂

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