Tessa’s Recipe Rundown
Taste: Rich with chocolate and sweetened with banana. The banana flavor intensifies the longer these muffins sit out. Texture: Oh so moist and studded with melting chocolate chips. You’d never know the recipe was made with applesauce or whole wheat flour. Ease: Muffin recipes are my favorite for a tasty, homemade treat because they are so simple and quick to make. Appearance: My muffins would have looked better in darker baking cups but white was all I had. I still adore the rich chocolate color. Pros: Quick, easy, tasty, and relatively guilt-free. Cons: None. Would I make this again? Absolutely.This post may contain affiliate links. Read our disclosure policy.
I have a huge sweet tooth. To me, a meal isn’t complete if it’s not capped off with something sweet. But at the same time, I rarely buy candy or packaged sugary goods at the grocery store. Mostly because I know they’ll all be eaten. And quickly.
By avoiding purchasing treats, I have to make them from scratch (which would make the average person less likely to eat treats. Not me, though). Muffins have become my solution to post-meal dessert cravings. When there’s nothing sweet in the house and I haven’t prepared anything to be made, I can always turn to muffins. Especially these Chocolate Banana Muffins.
They rarely require prep-work and tend to dirty only one mixing bowl. They can be thrown together in the amount of time it takes the oven to preheat. And what could be better than that when you’re craving something sweet, and now?
Chocolate Banana Muffins
Ingredients
- 3 large bananas
- 3/4 cup granulated sugar
- 1 large egg
- 1/3 cup unsweetened applesauce
- 1/2 cup white whole-wheat flour (or whole wheat pastry flour or whole wheat flour)
- 1/2 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 375 degrees F and position a rack in the center. Line a muffin tin with baking cups and set it aside.
- In a large bowl mash the bananas with a fork or potato masher then mix in the sugar, egg and applesauce. Sift the flour, cocoa powder, salt, baking soda and baking powder over the banana mixture. Mix lightly with a rubber spatula to combine. Fold in chocolate chips. The batter should be just moistened but still a little clumpy. Don’t overmix!
- Using a spring-loaded ice cream scoop or spoons, divide the batter between the prepared muffin cups and bake them for about 20 minutes until a toothpick inserted into the middle comes out clean. Transfer them to a rack to cool. Store muffins in an airtight container at room temperature for up to 3 days.
I had a ton of extra bananas and was looking for something to do with them (without having to go to the grocery store!). I’m so happy I found this recipe. I made a double batch 🙂 These are excellent. I can’t wait to try some of your other recipes.
This sounds so good. I'll be trying it very soon.
These muffins turned out to be super delicious, and you don't miss the butter at all! I thought I had made too much batter for only 12 muffins, so I made about 18, but they look like cupcakes instead of muffins (they don't have that awesome muffin-top look) so don't be scared to really fill up the cups.
can i use reg all purpose flour? i dont have whole wheat flour on hand.
These recipe makes a delicious muffin. They were a hit with the teachers. Thank you so much for sharing.
Thanks for a great healthy low fat recipe
Low Fat, Easy weight loss tips
Very Yummy indeed! I made them with a few alteration–oat flour and ww flour, dash of vanilla, cinnamon, nutmeg, and omitted the chocolate chips. Thank you 🙂
These are so tasty – I enjoyed one tasty and warm outta the oven and the rest are heading into school to share with out community during a Leadership Night for our families… thanks!!
These were really tasty. You mentioned these were more like a dessert, so I drastically reduced the sweetness since I was going to have these for breakfast and am used to normally sweet baked goods. I used 1/3 cup of sugar instead of 3/4 and only used 1/2 cup bittersweet chocolate chips. I used all whole wheat flour and added a tsp of vanilla. They were plenty sweet because of the bananas and my parents loved them! Thanks.
i made these today. super delicious. oh. my. gosh. thank you!
Could I make these with just an egg white and not the whole egg?
Hi Melissa! I would not recommend substituting an egg white for the yolk. The texture of the muffins would be completely different.
Just made these and they were so amazing! Thanks for sharing the recipe!
Yay! Glad you liked them 🙂