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.
Serves:
Ingredients
- 3large bananas
- ⅔cupgranulated sugar
- 1large egg
- ⅓cupunsweetened applesauce
- ½cupwhole-wheat flour,spoon & leveled
- ½cupall-purpose flour,spoon & leveled
- ½cupunsweetened cocoa powder
- ½tspsalt
- 1tspbaking soda
- 1tspbaking powder
- 1cupsemi-sweet chocolate chips,plus more for topping
Instructions
-
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.
Recipe Notes
- Reduce sugar to ½ for a less sweet muffin
Nutrition
- 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
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
