double chocolate banana muffins


This was my second baking project last Sunday, but this one is a little more on the healthy side than those red velvet cookies. These adorable, chocolatey muffins were adapted from this recipe from She has some of the most decadent baking recipes..I feel like I gain 5 pounds just looking at the I was thrilled to find this healthier muffin recipe on her blog, and just had to give it a try.


The original recipe said to fill the muffin cups to the top and that the recipe would yield 12 muffins, but I only ended up with 9..and no, I did not eat 3 muffins-worth of raw batter..I swear! Maybe it’s because I used less sugar and fewer chocolate chips. If I had more very basic baking skills I might already know the answer. Next time I might add a few more chocolate chips and won’t fill the muffin cups to the top and see how that goes.


Even though I’m lacking in baking skills, I do know that when you bake with bananas, they need to be so ripe that they’re just about ready for the trash. Instead of using a fork to mash my bananas, I use my handy dandy potato much easier. Another tool that does double-duty is my large mesh strainer..I use it to sift the dry ingredients. Yes, I do own an actual sifter, but it’s up on a high shelf, and it’s a pain to clean, so I prefer the strainer.


So even though I didn’t get quite as many muffins out of this as I’d hoped, they were still really good..I mean, it’s hard to go wrong when you combine chocolate and bananas.  I stored the 3 that weren’t eaten the day I made them in the fridge and they were even better the next day..I just had the last one for my night-time snack.



double chocolate banana muffins
Prep time

Cook time

Total time


Adapted from’s skinny chocolate banana fudge muffins
Serves: 12

  • 3 very ripe large bananas, mashed very well
  • ⅓ cup unsweetened applesauce
  • ½ teaspoon pure vanilla extract
  • 1 large egg at room temperature
  • ½ cup white sugar
  • ½ cup unbleached white flour
  • ½ cup whole wheat pastry flour
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup dark chocolate chips
  • For glaze:
  • 2 tablespoons powdered sugar
  • 1 teaspoon water

  1. In a large bowl, whisk together the bananas, applesauce, vanilla, egg, and sugar.
  2. Sift the flours, cocoa powder, baking soda, baking powder, and salt into the banana mixture. Mix by hand until there is no dry areas remaining, but don’t over mix. The batter should be a little lumpy. Fold in the chocolate chips.
  3. Divide the batter evenly between 12 lined muffin cups; they will be be about ½ to ⅔ full.
  4. Bake at 375 for 18-20 minutes or until a toothpick inserted into the center of the muffins comes out clean.
  5. Cool in the muffin pan about 10 minutes, then transfer muffins to a cooling rack.
  6. While muffins are cooling, make the glaze by stirring together the powdered sugar and water. The glaze should be the consistency of glue; add more water to thin, or more sugar to thicken.
  7. Once muffins have cooled about 15 minutes, use a spoon to drizzle the glaze on top of the muffins.
  8. Store the cooled muffins in the fridge.


Comments: 2

  1. sally @ sallys baking addiction February 13, 2013 at 10:04 am Reply

    They look BEYOND amazing! I love the glaze on top. :) I try to keep up with some healthier recipes on my blog and this one is definitely a favorite! Yours look so so good!!

    • Lisa February 13, 2013 at 1:49 pm Reply

      Trust me, I’ll be trying a lot of your healthier recipes very soon..they all sound great. These muffins were delicious and I’ll be making them again soon..maybe with a peanut butter glaze..yummy!

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