Banana Chocolate Fudge Muffins

These may be some of the best muffins ever! Truthfully, these “muffins” may as well be cupcakes without frosting because they’re so sweet. No oil or butter is used, but there is quite a bit of sugar. They taste so rich and decadent that you would never imagine each one clocks in under 175 calories!

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The banana flavor is almost undetectable here. Muffins are the only way I can get my husband to eat bananas, so I always try to find muffin recipes that call for them. It helps that I always have plenty in the freezer waiting to be used!

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One look at these muffins and you know it has to be chocolate.  The cocoa powder addition elicits the dark brown, almost black, color of the batter, and a sprinkling of chocolate chips ensures that each bite is sweet and chocolate-y.

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I could not believe how light and fluffy the texture was, considering I used half whole wheat flour and half all-purpose flour. I’d like to test it out with all whole wheat flour but I’m afraid it may weigh down the final product too much. Next time I will at least do 3/4 whole wheat and 1/4 all-purpose!

I will definitely be making these again!

Banana Chocolate Fudge Muffins

Ingredients:

  • 3 very ripe large bananas
  • 2/3 cup sugar
  • 1 large egg
  • 1/3 cup apple sauce
  • 1/2 cup whole wheat flour
  • 1/2 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 cup chocolate chips

1). Preheat the oven to 375F. Line a muffin pan with cupcake liners. In a large bowl, mash the bananas with a fork until there are no lumps. Add the sugar, egg, and applesauce and mix well.

2). Add the flours, cocoa powder, salt, baking soda and baking powder to the wet ingredients. Fold but do not overmix! Evenly divide batter between 15 muffin cups. Bake for 18-20 minutes, or until a toothpick comes out clean. Allow muffins to cool for 3 minutes, then transfer to a wire rack to cool completely. Store in an airtight container.

Servings: 15

Nutritional information per Serving: Calories: 173 Fat: 5g Carbs: 33g Protein: 3g Sugar: 21g Fiber: 2g

WW P+: 5 Old points: 3

Recipe adapted from: http://sallysbakingaddiction.com/2012/11/11/skinny-chocolate-banana-fudge-muffins/ 

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7 thoughts on “Banana Chocolate Fudge Muffins

  1. Pingback: Blueberry Muffins with Raspberry Swirls. | Audrey's Apron

  2. Pingback: Kitchen Tips & Tricks: How to Ripen Bananas for Baked Goods in 20 minutes. | Audrey's Apron

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