These Skinny Fudge Muffins are super moist, rich, and decadent.
Sometimes you just want to eat a muffin without worrying about the muffin top.
Am I right?
Let’s face it, those big beautiful muffins you find in the glass cases of bakeries are nothing more than cupcakes masquerading as breakfast.
Which is, of course, why I love them. Why wouldn’t you love eating cupcakes for breakfast?
But sometimes the pants feel just a tad more snug, and I know it’s probably time to cool it on the whole eating-desserts-for-breakfast thing.
I don’t really believe in dieting. Mainly because I’m terrible at it. I tire quickly of shakes and juices, and I’m a total bear when I’m hungry.
What I do believe in is eating in moderation and listening to my body. I believe there are times for celebration and feasting, and times to lighten up, redirect, and interrupt some bad habits.
When it’s time to lighten up, I don’t go the deprivation route. Instead, I focus on filling my stomach with as many colorful, flavorful whole foods as possible. And I depend on treats like these to curb my sugar craving.
These Skinny Fudge Muffins are tricksters. They have a deep, rich chocolate flavor and super moist, tender crumb. The chocolate chips melt into the rest of the batter, making for an extra chocolatey, almost gooey inside that feels totally decadent.
The great thing is, these muffins get their fudgy flavor and texture from a combination of bananas and unsweetened apple sauce. They don’t have a drop of butter or oil in them. Which means you can enjoy them even when you’re cutting back. Your waistline will be happy, and your tastebuds won’t know the difference.
The banana flavor is almost entirely overwhelmed by the chocolate flavor in these muffins, so even if you’re not a fan of bananas, I think you’ll love these. I like them best warm from the oven as an afternoon snack. They also keep beautifully in the freezer, so you can pop them out, microwave them for a bit, and have a sweet treat waiting for you whenever a craving hits.
So get your muffin on, without worrying about the top.
Skinny Chocolate Fudge Muffins
- 3 extra ripe bananas
- 2/3 cup 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
- Preheat the oven to 375 degrees and line a 12 cup muffin tin with paper liners.
- In a large bowl mash the bananas with a fork or a berry masher then stir in the sugar, egg, and applesauce. Stir or whisk well until egg and banana are completely incorporated.
- Place a sifter over the banana mixture then sift the flours, cocoa, salt, baking soda, and baking powder into the bowl. Use a wooden spoon to stir together until just incorporated. The batter will be lumpy. Gently fold in chocolate chips.
- Divide the batter evenly between the twelve muffin cups. You can fill them all the way to the top, because these don't rise a lot. Bake for 18-20 minutes or until toothpick inserted in the center comes out clean. Allow to cool enough to handle, then remove to a rack to cool completely.
- Muffins keep in an airtight container for 5 days or you can freeze them wrapped in saran wrap and placed in a zip lock bag. Remove them a few hours before you want to eat and they'll be just perfect!