This has become my favorite way to use up my bananas that are too ripe. These muffins are moist, not too sweet and have the perfect amount of banana flavor. I seriously can not rave about these enough. I have really been on a baking spree lately, it could be that my daughter asks almost every day to bake, or it could be my extreme cravings for sweets. Whatever it is, I think my family & friends have been enjoying it because I love to share. (That way I don’t eat them all..haha) I’ve said this before but my husband is not a big sweets person and he thought these has the perfect amount of sweetness. I always feel a victory when he goes back for seconds or thirds. He is not picky but doesn’t eat things that are just ok, he wants to eat delicious things. I feel the same way but my thoughts are more, why waste calories on something that is ehh, when you can use them on yummy, healthy food.

These muffins are made with applesauce and whole wheat flour and you don’t miss the extra eggs or all purpose flour. Sneak the good things in when you can! I’d love to hear how your family loved these, Enjoy!

Skinny Chocolate Banana Fudge Muffins

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Serves	12-18
Prep time	10 minutes
Cook time	18 minutes
Total time	28 minutes
Meal type	Bread
Misc	Child Friendly, Pre-preparable
Website	Sally's Baking Addiction

What better breakfast is there then Chocolate Banana Muffins?! FrenchToasty.com has lots of muffin recipes.

Ingredients

• 3 large very ripe bananas
• 2/3 cups 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
• 3/4 cups semi-sweet chocolate chips (plus more for topping)

Note

*Be sure to sift your dry ingredients together to avoid pockets of cocoa powder lumps

Directions

Step 1

Preheat the oven to 375F degrees. Line a muffin tin with baking cups. Set aside.

Step 2

In a large bowl mash the bananas well with no big lumps. Stir in the sugar, egg, and applesauce.

Step 3

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 over mix.

Step 4

Divide the batter between 12-18 muffin cups (fill them all the way to the top, mine didn't rise much). Bake for 18-20 minutes or until a toothpick inserted into the middle comes out clean. Allow muffins to cool for a few minutes, then transfer to a wire rack to cool completely.

Step 5

Muffins stay fresh in an airtight container for up to 5 days.

Spread some peanut butter on them for a taste beyond belief. I used the honey roasted peanut butter for whole foods, but I’m sure any kind would be delicious.