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 (41g) 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
- 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.
- 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.
- 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.
- Muffins stay fresh in an airtight container at room temperature for up to 5 days.
- Freezing Instructions: Muffins freeze well up to 3 months, thaw in the refrigerator and warm up to your liking.
- Sift Dry Ingredients: Be sure to sift your dry ingredients together to avoid pockets of cocoa powder lumps.
- Recipe adapted from Hot Polka Dot.
Keywords: chocolate banana fudge muffins