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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