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.
Recipe adapted from Sally’s Baking Addiction who thanks Hot Polka Dot