Ignore the word “skinny” in these Skinny Chocolate Fudge Banana Muffins. Really. Because these taste anything but skinny. They taste FAT in the most delightful way. Fat with chocolate flavor. Fat with cakey texture. Fat with desserty joy.
And yet they are skinny too. Low fat, Weight Watchers-friendly, and full of healthy ingredients like wheat germ, yogurt, bananas, and whole wheat white flour. They have chocolate chips too, of course, but that’s okay. It’s all about balance. And deliciousness. These muffins have that in abundance.
I started with bananas. The recipe called for three large ones, and I had four small/medium ones, so I figured I’d come out even.
I added cane sugar, reducing to a half cup, an egg, and then yogurt (instead of applesauce). I also threw in a teaspoon of vanilla bean paste.
I mixed well. (I like to think I always mix well. I’m a good mixer.)
Next I combined the dry ingredients: whole wheat white flour, wheat germ, cocoa powder, salt, baking powder, and baking soda. Then I added some espresso powder for good luck (and a stronger chocolate flavor). I whisked it all together.
And then I dumped that into the bowl with the banana mash, and folded everything together, stopping as soon as the last poof of flour had disappeared.
I folded in the chocolate chips. Instead of a cup of full size chips, I went for a half cup of the minis.
I scooped the batter into muffin cups, distributing as evenly as I could. It tasted heavenly.
Right before I popped the tray into the oven, I sprinkled a few random chips over each one. I was still in the half a cup range, and it seemed like a nice thing to do.
I baked for 21 minutes. Man did they smell good.
I let them cool as long as I could before putting six of them in a tupperware container, lidless (to keep them from getting sweaty), so we could deliver them. My amazing friend Carol had the kids for the day, and if that isn’t worth six muffins, I don’t know what is. Of course these were untested, untasted muffins, which is a different story, but I had a good feeling about them.
Dave and I went to dinner (and oh what a dinner). And then we made the trade: six muffins for two children. (“Leave the muffins. Take the children.”)
I didn’t get to taste these until the next day. Oh my. Like I said, these taste like decadent chocolate cake, like they couldn’t possibly be anything but fattening, and yet they have bananas and yogurt instead of oil or butter, not a whole lot of sugar, and the ever-nutritious wheat germ. They are extraordinary. (And only 3 P+ on Weight Watchers, which is astounding.)
SKINNY CHOCOLATE FUDGE BANANA MUFFINS RECIPE (original)
My version of Skinny Chocolate Fudge Banana Muffins (adapted from Hungry, Darling?)
4 medium ripe bananas
1/2 cup cane sugar
1 large egg
1/3 cup low fat vanilla yogurt
1 teaspoon vanilla bean paste
2/3 cup whole wheat white flour
1/3 cup toasted wheat germ
1/2 cup cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon espresso powder
1/2 teaspoon salt
1/2 cup mini chocolate chips
Heat oven to 400 degrees, you will reduce the temperature later. Grease or line a 12-cup muffin tin.
In a medium to large bowl, mash the bananas well. Add the sugar, egg, yogurt and vanilla and mix well.
In a separate bowl, whisk (or sift) together the flour, wheat germ, cocoa powder, baking powder, baking soda, espresso powder, and salt.
Pour the dry ingredients into the banana mixture and mix just until incorporated.
Fold in the chocolate chips.
Scoop batter into muffin cups, and if you like sprinkle a few extra chips on each one.
Reduce oven temperature to 375 degrees and bake for 15-25 minutes, until a toothpick comes out clean. Let sit in the pan for another 5 minutes, then move to a wire rack to finish cooling.