Skinny Double Chocolate Muffins
  • 3½ ripe bananas, mashed
  • ¼ cup unsweetened applesauce
  • ¾ cup all-purpose flour
  • ½ cup whole-wheat flour
  • ¼ cup unsweetened cocoa powder
  • ¾ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ teaspoon cinnamon
  • ⅓ cup sugar
  • 2 large egg whites
  • ½ teaspoon vanilla extract
  • ¾ to 1 cup chocolate chips, divided
  1. Preheat oven to 375. Line a muffin tin with 12 liners or spray with cooking spray.
  2. Combine flour, cocoa powder, baking soda, salt and cinnamon in a medium bowl and stir to combine with a wire whisk. Set aside.
  3. In a large mixing bowl, combine sugar, egg whites, bananas, applesauce and vanilla and beat at medium speed until thick.
  4. Add flour mixture to banana mixture and mix on low speed until just combined. Do not overmix your batter or your muffins will come out tough. Fold in ½ cup of the chocolate chips.
  5. Pour batter into muffin tins. If desired, sprinkle the remaining ¼ cup to ½ cup of chocolate chips on the tops. Bake for 18 to 20 minutes at 375.
  6. Keep refrigerated. May be frozen for up to 1 month.
Recipe by Kitchen Meets Girl at