Skinny Chocolate Banana Fudge Muffins

By á-28378

Ingredients

• 3 large bananas
• 2/3 cup granulated sugar
• 1 large egg
• 1/3 cup unsweetened applesauce
• 1/2 cup whole-wheat flour
• 1/2 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 cup semi-sweet chocolate chips, plus more for topping

Preparation

Step 1

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