How To Make Chocolate Fudge Banana Muffins
Who says you can’t enjoy desserts while on a diet? This banana muffin use half whole-wheat flour with unsweetened cocoa powder for a healthier choice.
Preheat the oven to 375 degrees F. 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 to 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 5 days.
- Reduce sugar to ½ for a less sweet muffin
- Calories: 195.59kcal
- Fat: 5.51g
- Saturated Fat: 3.05g
- Trans Fat: 0.00g
- Monounsaturated Fat: 1.78g
- Polyunsaturated Fat: 0.34g
- Carbohydrates: 38.62g
- Fiber: 3.81g
- Sugar: 23.85g
- Protein: 3.41g
- Cholesterol: 15.50mg
- Sodium: 197.74mg
- Calcium: 44.36mg
- Potassium: 263.69mg
- Iron: 1.60mg
- Vitamin A: 7.75µg
- Vitamin C: 4.39mg
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