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Skinny Banana Chocolate Chip Muffins Recipe

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  • Author: admin
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Add Chocolate Chips: Fold in the mini chocolate chips evenly throughout the batter.
  6. Spoon into Muffin Tin: Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full to allow room for rising.
  7. 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.
  8. 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.

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Find it online: https://cozyfamilydinners.com/skinny-banana-chocolate-chip-muffins-recipe/