I’m always on the lookout for simple breakfast and snack recipes that are healthy and appealing for kids. OK, I want them to appeal to me as well, but sometimes my kids are easier to please than I am! These muffins certainly fit the bill. They have chocolate, so my kids are sold. The fact that they have whole wheat flour, lower amounts of sugar and 3 bananas makes them a winner in my book. The original recipe I used was for “100 calorie” muffins. I put my spin on them and the result was more around the 200 calorie mark. Still not too bad! Plus you don’t have to eat 3 to feel satisfied. 😉
I love, love, love using coconut oil in muffin recipes because it helps the muffin to not stick. If you use the foil muffin liners like I did, they peel away perfectly. I think it’s so frustrating when 1/4 of the muffin sticks to the liner!
Under 200 Calorie Double Fudge Muffins
adapted from Yammie’s Noshery
- 2 eggs
- 1/4 cup melted coconut oil
- 1/4 cup brown sugar
- 1/2 cup applesauce
- 1 tsp vanilla
- 1 cup mashed ripe bananas (about 2-3, depending on size)
- 1 1/2 cups whole wheat flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 cup cocoa powder
- 1/4+ cup semi sweet chocolate chips (under 200 calories is using 1/4 cup, 265 calories if you use the whole 1 cup. I feel like they’re perfect with 1/2 cup of chocolate chips, which makes them around 220 calories.You decide!)
Preheat oven to 350 degrees. Line a muffin pan with foil liners.
Whisk together eggs, coconut oil, sugar, applesauce, vanilla and bananas in a medium sized mixing bowl. Add in the dry ingredients and mix just until combined. Depending on how much chocolate chips you’re using, add some to the batter. (I used 1 cup and I added a little over half to the batter, then sprinkled the rest on top, prior to baking.)
Divide batter into the 12 muffin cups. Top with chocolate chips. Bake 25 minutes. Cool and enjoy!