Skinny Chocolate Banana Fudge Muffins

Skinny Chocolate Banana Fudge Muffins

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    muffins


Ingredients

  • 3

    large bananas

  • cup granulated sugar

  • 1

    large egg

  • cup unsweetened applesauce

  • ½

    cup whole-wheat flour

  • ½

    cup all-purpose flour

  • ½

    cup unsweetened cocoa powder

  • ½

    teaspoon salt

  • 1

    teaspoon baking soda

  • 1

    teaspoon baking powder

  • 1

    cup semi-sweet chocolate chips, plus more for topping

Directions

Preheat the oven to 375F degrees. 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. 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 3 days. *Be sure to sift your dry ingredients together to avoid pockets of cocoa powder


Nutrition

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