If you’ve been on the lookout for a delicious treat that won’t weigh you down, you’re going to fall head over heels for this Skinny Banana Chocolate Chip Muffins Recipe. These muffins are everything you want in a quick snack or breakfast—soft, moist, and bursting with natural banana sweetness paired with little bursts of chocolate. Best of all, they’re made with wholesome ingredients that keep things on the lighter side without sacrificing any flavor. Whether you’re feeding a crowd or just craving a guilt-free indulgence, this recipe hits every note perfectly.
Ingredients You’ll Need
One of the best parts about the Skinny Banana Chocolate Chip Muffins Recipe is its simplicity. Every ingredient plays an important role, from bringing natural sweetness and moisture to giving a tender crumb and just the right hint of spice.
- 2 ripe bananas, mashed: The star ingredient adds natural sweetness and moisture that keeps these muffins tender.
- 1/4 cup unsweetened applesauce (or Greek yogurt): Works as a fat replacement while adding a subtle tang and moisture; Greek yogurt boosts protein too.
- 1/4 cup honey or maple syrup: A natural sweetener that balances the banana’s flavor without being overpowering.
- 1 large egg: Binds the ingredients and contributes to the muffins’ structure.
- 1 teaspoon vanilla extract: Enhances all the flavors with a warm, fragrant background note.
- 1 cup whole wheat flour (or all-purpose flour): Adds a wholesome texture; whole wheat gives extra fiber and a nutty flavor.
- 1/2 teaspoon baking powder: Helps the muffins rise for a light, airy texture.
- 1/2 teaspoon baking soda: Works with the banana’s acidity to create the perfect lift.
- 1/4 teaspoon salt: Balances the sweetness and enhances all the other flavors.
- 1/2 teaspoon cinnamon (optional): Adds a cozy warmth that pairs beautifully with banana and chocolate.
- 1/3 cup mini chocolate chips (dark or semi-sweet): Provides the irresistible chocolate pockets throughout.
How to Make Skinny Banana Chocolate Chip Muffins Recipe
Step 1: Preheat the Oven
Start by heating your oven to 350°F (175°C). It’s important to have the oven ready so your muffins bake evenly and develop that perfect golden top.
Step 2: Mix Wet Ingredients
In a large bowl, mash the ripe bananas with a fork until mostly smooth. Add the unsweetened applesauce (or Greek yogurt), honey or maple syrup, the egg, and vanilla extract. Stir everything together until you have a consistent, glossy batter. This mixture is the moist, flavorful base of your muffins.
Step 3: Mix Dry Ingredients
In a separate bowl, combine the whole wheat flour, baking powder, baking soda, salt, and cinnamon if you’re using it. Whisk them together to evenly distribute the leavening agents, salt, and cinnamon, guaranteeing that your muffins rise just right and carry a subtle spice.
Step 4: Combine Wet and Dry Ingredients
Pour the dry ingredients into the wet mixture and gently fold them together with a spatula. Be careful not to overmix—stir just until no flour streaks remain. This keeps your muffins tender and light instead of dense.
Step 5: Add Chocolate Chips
Fold in the mini chocolate chips last, so they stay evenly distributed and don’t melt into the batter entirely. You want each bite to have delightful bursts of chocolate!
Step 6: Spoon into Muffin Tin
Line a 12-cup muffin tin with paper liners or lightly grease each cup. Use a spoon or ice cream scoop to divide the batter evenly among the cups, filling each about three-quarters full to leave space for rising.
Step 7: Bake
Place the tin in the preheated oven and bake for 18 to 22 minutes. Check doneness by inserting a toothpick in the center of a muffin—it should come out clean or with just a few moist crumbs attached.
Step 8: Cool and Serve
Remove the muffins from the oven and allow them to cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely, or enjoy them warm for an ooey-gooey chocolate chip experience.
How to Serve Skinny Banana Chocolate Chip Muffins Recipe
Garnishes
A simple dusting of powdered sugar or a drizzle of melted dark chocolate can dress these up beautifully for guests. You can also add a sprinkle of chopped nuts or a few extra mini chocolate chips on top just before baking for extra texture and visual appeal.
Side Dishes
These muffins pair wonderfully with a spread of almond butter or a dollop of Greek yogurt for breakfast. For a snack, try them alongside a cup of black coffee, herbal tea, or even a smoothie to keep the vibe light and nourishing.
Creative Ways to Present
For a fun twist, slice these muffins in half and toast them lightly, then sandwich a smear of peanut butter and banana slices between. Also, consider serving them as part of a brunch board with fresh fruit, nuts, and cheeses for a delightful mix of textures and flavors.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, keep any leftover muffins in an airtight container at room temperature for up to 3 days. They stay moist and flavorful, perfect for a quick grab-and-go snack.
Freezing
Wrap each muffin individually in plastic wrap and place them in a freezer-safe bag or container. Frozen muffins maintain their quality for up to 3 months. When you want one, thaw it overnight in the fridge or at room temperature.
Reheating
To enjoy your muffins warm, pop them in the microwave for about 20 seconds or heat them in an oven at 300°F for 5 to 7 minutes. This simple step revives their fresh-out-of-the-oven texture and melts the chocolate chips gently.
FAQs
Can I use all-purpose flour instead of whole wheat flour?
Absolutely! Using all-purpose flour will result in a lighter texture and slightly less nutty flavor, but the muffins will still be delicious and moist.
What if I don’t have mini chocolate chips?
Regular-size chocolate chips can be chopped roughly to mimic mini chips, or you can omit chocolate entirely for a straightforward banana muffin—still tasty and wholesome!
Can I substitute the egg?
Yes, you can use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) as a vegan alternative. Let it sit for a few minutes to thicken before adding.
Are these muffins really “skinny”?
They are lighter than traditional chocolate chip muffins because they use natural sweeteners, less fat, and whole fruits for moisture instead of butter or oil, making them a healthier option without skimping on flavor.
How ripe should the bananas be?
The riper the bananas, the better. Look for bananas with many brown spots or those that are very soft, as they’re sweeter and blend more easily into the batter.
Final Thoughts
There’s something truly satisfying about baking something that feels indulgent but is actually good for you. The Skinny Banana Chocolate Chip Muffins Recipe feels like a warm hug in muffin form—a perfect balance of sweet, wholesome, and utterly delicious. I can’t wait for you to try it and make it your own go-to for breakfast, snack time, or anytime you need a little homemade comfort. Enjoy every bite!
Print
Skinny Banana Chocolate Chip Muffins Recipe
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Total Time: 32 minutes
- Yield: 12 muffins
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
Delight in these Skinny Banana Chocolate Chip Muffins, a healthier twist on a classic treat. Made with ripe bananas, whole wheat flour, and naturally sweetened with honey or maple syrup, these muffins are moist, flavorful, and perfect for breakfast or a guilt-free snack. The addition of mini chocolate chips adds a touch of indulgence without overwhelming the balanced nutritional profile.
Ingredients
Wet Ingredients
- 2 ripe bananas, mashed
- 1/4 cup unsweetened applesauce (or Greek yogurt for extra protein)
- 1/4 cup honey or maple syrup
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup whole wheat flour (or all-purpose flour)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon (optional)
Add-ins
- 1/3 cup mini chocolate chips (dark or semi-sweet)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it to prevent sticking.
- Mix Wet Ingredients: In a large bowl, mash the ripe bananas until smooth. Add the unsweetened applesauce (or Greek yogurt), honey or maple syrup, egg, and vanilla extract. Whisk together until well combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, and cinnamon if using to ensure they are evenly distributed.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring gently just until combined. Be careful not to overmix to keep the muffins tender.
- Add Chocolate Chips: Fold in the mini chocolate chips evenly throughout the batter.
- Spoon into Muffin Tin: Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full to allow room for rising.
- Bake: Bake in the preheated oven for about 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and Serve: Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.
Notes
- For extra protein and a creamier texture, substitute the applesauce with Greek yogurt.
- You can use all-purpose flour instead of whole wheat flour if you prefer a lighter texture.
- These muffins keep well in an airtight container at room temperature for up to 3 days or can be frozen for longer storage.
- Feel free to swap mini chocolate chips with nuts or dried fruits to change up the flavors.
- Use dark chocolate chips for a richer taste and slightly less sugar.
