These Skinny Double Chocolate Muffins are chock full of flavor, but with a few easy substitutes, you don’t have to feel guilty eating them!

Thanks to Dorothy at Crazy for Crust, I’m getting together with some of my best blogger friends today to host an online baby shower for our good friend Stephanie. Stephanie blogs over at Back for Seconds, and aside from being a fabulous cook, she’s simply one of the most beautiful people you’ll ever meet {both inside and outside}.

If you don’t know Stephanie, you need to hop on over to her internet space and check it out for an hour or three.  And make sure to look at her recipe for 2-Ingredient Kit Kat Bars, because that’s just way cool {and dangerous, especially if you have a sweet tooth like I do}.

Anywhoo, Stephanie just had the cutest new little baby boy {with three kiddos already at home}, so we thought it would be mega awesome to hire her a personal chef and housekeeper for the next month.  And then we calculated the cost and decided to just do this instead. 😉

As a busy mom myself, I know how hard it is to get a semi-healthy breakfast in the mornings {or ever??}, and I also know that sometimes all you want is to stuff your face with chocolate.  So I’ve got both covered with these Skinny Double Chocolate Muffins.

Skinny is probably a misnomer here, but I’m of the mindset that making some modifications for healthier baking and not overindulging on a regular basis means that I can eat one of these muffins without feeling super guilty about it.  Made with part whole-wheat flour, bananas, applesauce, and egg whites, these are a breakfast muffin I can get behind.  Pair one {or two} with some fresh fruit, and you have an easy on-the-go breakfast.

Congratulations on your new sweet little miracle, Stephanie.  Give him snuggles from me!

Skinny Double Chocolate Muffins

 

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Ingredients

• 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

Method

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.

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Also, make sure to check out all of the other baby shower treats!

Pimiento Cheese Spread by Laura’s Baking Talent
Sweet and Sour Pulled Chicken by Kathy’s Kitchen Table
Skinny Chocolate Chip Cannoli Dip by Frugal Foodie Mama
Funfetti Pudding Cookies by Crazy for Crust
Blueberry Boy Bait by Pint Sized Baker
Strawberry Butter Streusel Muffins by Chocolate, Chocolate, and More
White Chocolate Reese’s Brownies by Inside BruCrew Life
Blueberry Coffee Cake by Heather’s French Press
Skinny Banana Nutella Dip with Star Pie Crust Dippers by Wine & Glue
Celebrating with Star Cookies by Created by Diane
Lemon Meringue Cookie Cups by Mom on Timeout
Skinny Blueberry Cheesecake Bites by Yummy Healthy Easy
Skinny Chocolate Muffins by Kitchen Meets Girl
Flourless Chocolate Cake by Plaid and Paisley Kitchen