Light Chocolate Fudge Muffins


  • 3 ripe bananas
  • 1/2 c. granulated sugar/stevia
  • 1 large egg
  • 1/3 c. unsweetened applesauce
  • 1/2 c. whole-wheat flour
  • 1/2 c. all-purpose flour
  • 1/2 c. unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 c. semi-sweet chocolate chips
  1. Preheat oven to 375°F . Grease muffin tin with cooking spray. Set aside.
  2. In a large bowl, mash the bananas with a fork until smooth - stir in sugar, egg, and applesauce.
  3. Sift flour, cocoa powder, salt, baking soda and baking powder into the wet ingredients. Lightly mix to combine.
  4. Fold in chocolate chips. The batter will be a little chunky. Do NOT over mix.
  5. Divide the batter in tin - fill them all the way to the top.
  6. Bake for 18-20 minutes or until toothpick 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. Can freeze.

Courtesy of my friend, Jamie M.! Thanks, Lady!