Fat Free Chocolate Banana Muffins
Indulge guilt-free with these moist and flavorful Fat Free Chocolate Banana Muffins, the perfect treat for health-conscious chocolate lovers. Sweetened naturally with ripe bananas and a touch of brown sugar, these muffins are made with a wholesome combination of whole wheat and all-purpose flour for a nutrient boost. Each bite is rich with the deep flavor of unsweetened cocoa powder and dotted with mini chocolate chips for a delightful touch of sweetness. Thanks to egg whites and unsweetened applesauce, these muffins are entirely fat-free while remaining incredibly tender and satisfying. Ready in just 30 minutes, they’re a quick and easy option for breakfast, snack time, or dessert. Perfect for meal prep and easily portable, these muffins are as convenient as they are delicious!
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Recipe Information
Ingredients
- 3 large Ripe bananas
- 2 large Egg whites
- 0.5 cup Unsweetened applesauce
- 1 teaspoon Vanilla extract
- 0.5 cup Brown sugar
- 1 cup All-purpose flour
- 0.5 cup Whole wheat flour
- 0.25 cup Unsweetened cocoa powder
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.25 cup Mini chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly spray it with nonstick cooking spray.
In a large mixing bowl, mash the ripe bananas until smooth. Add the egg whites, unsweetened applesauce, vanilla extract, and brown sugar. Whisk together until fully combined.
In a separate bowl, whisk together the all-purpose flour, whole wheat flour, cocoa powder, baking soda, baking powder, and salt.
Slowly add the dry ingredients into the wet ingredients, stirring until just combined. Be careful not to overmix as this can result in dense muffins.
Fold in the mini chocolate chips using a spatula to evenly distribute them throughout the batter.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and allow the muffins to cool in the pan for 5 minutes. Transfer them to a wire rack to cool completely.
Enjoy your fat-free chocolate banana muffins! Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
Nutrition Facts
Calories |
1929 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.0 g | 31% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2430 mg | 106% | |
| Total Carbohydrate | 427.9 g | 156% | |
| Dietary Fiber | 46.3 g | 165% | |
| Total Sugars | 200.5 g | ||
| Protein | 48.1 g | 96% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 282 mg | 22% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 3166 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
