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?!


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

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!


Comments are closed.

  1. I have a lot of very ripe frozen peeled bananas on hand (for using with my Yonanas maker). Can I thaw them and use them in this recipe, or will having been frozen make them unsuitable for baking?

    LOVE your recipes – I have your Healthy Peanut Butter Chunk Oatmeal Bars in the oven right now!

    1. Hey Susan, no I do not recommend using frozen bananas for these muffins. I’ve tried – they’re not the same. Love those oatmeal bars!

      1. Thanks so much for your quick answer – I made these today and everyone loves them! Another question: do you have recommendations on baking times if I make these as mini-muffins or in a baking pan like brownies?

  2. Seriously good muffins – we don’t bother making any other chocolate & banana muffins now except these ones. And I have to make a double batch as one batch doesn’t last much past baking day.

  3. Hi Sally! I adore your blog and you’re my most trusted recipe blogger EVER. I do have a question though, this recipe – as well as some of your other recipes – require applesauce and I can never seem to find any near where I live. Is there a substitute for that? Thanks and keep being awesome!

    1. Hi Charlie, it really depends on the recipe. For these, I would recommend 1/3 cup of oil or yogurt to replace the applesauce.

  4. I made these for the second time today and I love them! Although instead of applesauce I used Greek yoghurt and I by accidentally used rye flour instead of whole wheat but they ended up great anyways 🙂 I also added some broken up almonds on top!

  5. Brigid Van Vacter says:

    Can these be frozen once they are made? If so, how would you suggest thawing them? On counter at room temp, or frig? Thanks!!

    1. Those instructions are in the recipe.

  6. Hi Sally! Just made these wonderful looking muffins. Can’t wait to try one when they’re done. I did as you did and sprinkled each of the muffins with about 5 or 6 chocolate chips before placing into the oven. What occurred to me though, is that once the muffins are done, perhaps the chocolate chips would not stay on top and just roll off upon eating. I’ve never sprinkled chocolate chips onto anything I’ve baked, so I don’t know what the outcome would be. My question is, is there any need to gently push the chips into the batter before baking to ensure a proper stay on the muffin top? My worry is that if they are slightly submerged into the batter, they will partially melt while baking. How did you do this technique?

    1. Hi Danielle – yep, next time I suggest you push them into the top of the batter before baking.

  7. These muffins look really yummy and my mom and I are doing weight watchers so I’m always looking for something sweet but “healthy”. Do you know how many weight watchers points these muffins would be? Thanks.

    1. I don’t – sorry!

  8. I’m doing a clean eating challenge this summer, so while these sound amazing, I had to make some modifications. These muffins were my inspiration for a banana bread recipe I put up on my blog this morning.

    Thank you for this and oh, about 500 other recipes Sally. The challenge is over next week. Once I’m allowed sugar again, I’m going to be ALL over this site. 🙂

    1. Haha! Congrats on your impressive challenge, Maggie. I’m excited for you to bake some sugary recipes when its over. You deserve it! Let me know any of mine that you try!

  9. Made these and used your “initial high baking temperature” trick. Baked at 425 for 5 min and then at 350 for 8-10 and now they have gorgeous domed tops and are delicious! Love this trick!

  10. Hey!

    Just thought id let you know i made the sky high apple pie muffins (i changed it a little – Bobs gf mix works perfectly by the way in place or whole wheat!) – i used plain greek yogurt, i egg white (also only made 1/3 of the recipe), didnt use sugar i used Erythritol and a few drops of stevia extract and 1/4 tsp butter extract….yes that is all of my adaptations! All of the above worked PERFECT!

    I cant believe the sky high idea works – the muffins really are SUPER domed!
    Keep the good recipes coming – they’re fantastic!

  11. My daughter and I made these yesterday to celebrate the first day of school. They turned out great! My son thought they were cupcakes, and my husband was very skeptical of the use of applesauce. Once he tried one, however, he was sold. They are so moist and delicious. I found that I had to cook them about 21 minutes to get them done. Thanks!

  12. These muffins are amazing!!! I made them several times. Thank you for this recipe.

  13. Is it possible to use plain greek yogurt instead of applesauce?

    1. That should be fine.

  14. WOW, these are amazing. I will be making these once a month forever! They have a huge chocolate taste yet still balanced with the banana flavor too. Moist and delicious, time to sample another hot out of the oven to make sure it’s still as good as the first.

  15. hi sally thank for all healthy recipes. I was wondering about making my own applesauce, as I don’t want to replace it with yogurt.
    how can I make a homemade applesauce?is there any recipes ???
    LOVE your blog. =)

  16. Amazing! Just like everything else I have made from here, or your cookbook, these were brilliant. I substituted the sugar for 1/2 cup maple syrup and used 1/4 cup plain Greek yogurt instead of the applesauce. So moist! Definitely making these again.

  17. This is the second recipe from your website that I have tried! It is super delicious!!! I used vegetable oil because I don’t have applesauce. I also used some semi-sweet baking chocolate and pieces of a dark chocolate bar(both were chopped up) instead of chocolate chips, as they had been taking up fridge space for quite some time. I also used only 1/2 cup sugar. They turned out great!!! Thank you so much for this recipe!!! Looking forward to baking more yummy things from your website!

  18. Austria Azaceta says:

    Hi Sally,
    I know this is an older recipe but i just made it 2 days ago & cannot get over how awesome it is!! These muffins certainly don’t taste ‘skinny’!! They’re so soft & moist that i cannot believe theres no oil or butter in them. The changes i made were using plain greek yogurt in place of the applesauce & using milk chocolate chips instead of semi-sweet…… Thank you so much for this awesome blog & all the amazing recipes on it! I will have to try the new whole wheat banana bread you just posted next time i have shady looking bananas…… 🙂

  19. These are amazing; What a great recipe!

    For VEGAN version I used gluten free flour and replaced the egg with an extra 1/3 cup applesauce and they came out great! 🙂

    THANK YOU!!!

  20. Can you give an estimate to the cup equivalent of “3 large bananas”? I have some super huge bananas so 2 of those may be sufficient. Your guidance would be greatly appreciated. The recipe sure sounds like a winner.

    Thank you.

    1. I’d say around 1 and 1/4 cups. For these muffins, if you are a little under or over that amount it will be just fine. These muffins are forgiving.

      1. Just made these, using my 2 supersized bananas, reducing the sugar to 1/2 cup, replacing the applesauce with 1/2 greek yogurt, 1/2 oil and they are very tasty indeed. Thank you for such a delightful, chocolatey treat. Next time I will add walnuts to the mix.

  21. Have you tried using stevia instead of sugar? I’m wondering if they’d still taste good.

  22. I’ve got lots of bananas right now so I’m super interested in making this recipe. For some reason my family isn’t that into mini baked goods (weirdos, I know) so could this recipe also work as a conventional banana bread in a loaf pan? Perhaps increasing the bake time to, like, 45 minutes?

    1. Yes! This works as a loaf and the bake time would definitely be increased. Bake until a toothpick comes out clean.

  23. Made these today, turned out yummy 🙂 Only downside is they stick to the paper cases….

    1. I get this a lot too with lowfat muffins.  The lack of fat I think keeps them from peeling nicely.  Unless I am serving them to guests I never put wrappers on.  The muffins will rise higher if you just use baking spray.

  24. I made these today -or I guess technically yesterday- for our new year’s celebration. THEY WERE DELICIOUSSSS! love, love, love them. fudgy, sweet, bananaee and guilt free (not that I’d be feeling any even if they were bad for you, they’re too good). I will definitely do it again.

  25. I have made these muffins multiple times in the past year and have loved it!! Very simple and easy to follow and they are absolutely delectable!

  26. Sally these muffins were delicious! Its the first I’ve come across a healthy yet scrumptious muffin recipe. Thank you so much! Please keep doing what you do :)) 

  27. I didn’t have the chocolate chips as I tought and all my ingredient were combined… I put 1/2 cup of Nutella instead and they are absoluty yummmmyyyyy! Can’t wait to taste the real recipe now

  28. stella bellamy says:

    Hi can any one tell me is it plain or self raising flour i use for the skinny chocolate fudge banana  muffin recipe? they found great and i’d like to make them

  29. These muffins turned out delicious!! I reduced the sugar to 1/2 cup and only used 1/4 cup of mini chocolate chips. I can’t believe how moist and chocolaty they are without any oil! Will definitely make again.

    1. So happy you liked them, Maria!

  30. WOW! My friend made these and said they were good – but I didn’t imagine just HOW good. These are fantastic, especially warm, out of the oven! I mixed it up and did 1/2 chocolate chips and 1/2 white chocolate chips for some color contrast. So moist (hate that word) and decadent!

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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