Light Chocolate Banana Muffins

      

Light chocolate banana muffins.

All I can say is YUM!

I’m always on the lookout for new ways to use up the over ripe bananas that invariably end up languishing on the counter. (I can’t stand to toss them away.)

Banana bread is the obvious solution.

Even easier is to peel them and then toss them into a ziplock bag for the freezer so they are there when I want a healthy smoothie.

This weekend I was ready to turn my way-too-ripe bananas into something more special: light chocolate banana muffins.

Muffins are  a favorite, but I don’t often indulge in them during the week, preferring to keep them as a weekend treat – especially when they contain chocolate!

Light Chocolate Banana Muffins

Light Chocolate Banana Muffins

These light chocolate banana muffins have just 5 WW PointsPlus Value, making them a manageable indulgence. They could defintely work as dessert in my book, especially if dusted with a little confectioners sugar or drizzled with a bit of icing.

They are at their best still warm from the oven, but will stay moist and tempting for a few days, particularly if you reheat them in a warm oven for 5 to 7 minutes.

Enjoy!

Light Chocolate Banana Muffins Recipe
 
Prep time
Cook time
Total time
 
A delicious and decadent way to use up ripe bananas, these light chocolate banana muffins are sure to brighten your morning
Recipe type: Muffins
Serves: 12
Ingredients
  • 1 cup all-purpose flour
  • ½ cup white whole wheat flour
  • ¼ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup mashed bananas (about 2)
  • ½ cup granulated sugar
  • ½ cup packed brown sugar
  • 2 large eggs
  • ¼ cup vegetable oil
  • ½ cup miniature semisweet chocolate chips
Instructions
  1. Position an oven rack in the center of the oven and preheat the oven to 350 degrees. Place paper liners in a 12 cup standard muffin pan and set aside.
  2. In a large bowl, whisk together the flours, baking powder, baking soda, and salt until well blended.
  3. In another bowl, whisk together the mashed bananas, sugar, brown sugar, eggs, and oil until well blended.
  4. Add the banana mixture to the flour mixture and stir together just until blended. Gently stir in the chocolate chips.
  5. Divide the batter evenly between the lined muffin cups.
  6. Bake in the center of the oven for 20 to 25 minutes, until a toothpick inserted in the center comes out clean.
  7. Take the pan from the oven and set the pan on a wire rack. Let the muffins cool in the pan for 2 or 3 minutes and then take them out and place them directly on the wire rack to cool completely.
Martha’s Notes
Nutritional Estimates Per Serving (1 muffin): 184 calories, 6.2 g fat, 30.6 carbs, 1.8 g fiber, 3.4 g protein and 5 WW PointsPlus Value These muffins turned out moist and delicious. The banana flavor really comes through. I think they would be great as cupcakes spread with a thin layer of frosting or sprinkled with confectioner’s sugar. Next time I want to experiment with adding 1 to 2 teaspoons of coffee powder

 

If you liked these light chocolate banana muffins you might also like:

Skinny Banana Coconut Chocolate Chip Bars
Healthy Low Fat Banana Cake with Peanut Butter Icing
Banana Oatmeal Cookies
Simple Banana Chocolate Chip Bundt Cake

*PointsPlus® for these light chocolate banana muffins calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc.

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