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Skinny Chocolate Banana Chocolate Chip Muffins. All I can say is YUM!
I am always on the lookout for new ways to use up the overripe 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 or easy banana “ice cream”.
This weekend I was ready to turn my way-too-ripe bananas into something more special: lighter chocolate banana chocolate chip 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!
These lightened up chocolate chip banana chocolate muffins are a manageable indulgence.
They could definitely work as dessert in my book, especially if dusted with a little confectioners sugar or drizzled with a bit of icing.
How Many Calories and WW Points in these Chocolate Banana Chocolate Chip Muffins?
According to my calculations, each muffin has about 184 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
9 SmartPoints (Green plan)
9 SmartPoints (Blue plan)
9 SmartPoints (Purple plan)
5 PointsPlus (Old plan)
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!
Recipe Notes
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.
You can lower the calories and points even further in these muffins by substituting the granulated sugar and brown sugar with your favorite zero calorie sweeteners (I like Truvia Baking Blend (affiliate link) and Truvia (affiliate link) Sweet Complete Brown.)
Lily’s Chocolate also makes a variety of no sugar dded baking chips, including milk chocolate, dark chocolate, chocolate salted caramel, chocolate cinnamon, chocolate espresso, white chocolate and peanut butter.
If these muffins are a little too chocolatey for you, you might want to give Nigella’s Chocolate Banana Muffins a try.
If you’ve made these Chocolate Banana Muffins, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Light Chocolate Banana Chocolate Chip Muffins Recipe
Equipment
Ingredients
- 1 cup all-purpose flour
- 1/2 cup white whole wheat flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup mashed bananas (about 2 bananas)
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1/4 cup vegetable oil
- 1/2 cup miniature semisweet chocolate chips
Instructions
- Position an oven rack in the center of the oven and preheat the oven to 350F degrees. Place paper liners in a 12 cup standard muffin pan and set aside.
- In a large bowl, whisk together the flours, baking powder, baking soda, and salt until well blended.
- In another bowl, whisk together the mashed bananas, sugar, brown sugar, eggs, and oil until well blended.
- Add the banana mixture to the flour mixture and stir together just until blended. Gently stir in the chocolate chips.
- Divide the batter evenly between the lined muffin cups.
- Bake in the center of the oven for 20 to 25 minutes, until a toothpick inserted in the center comes out clean.
- 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.
Notes
(Must be logged into WW on a smartphone or tablet.) 9 SmartPoints (Green plan) 9 SmartPoints (Blue plan) 9 SmartPoints (Purple plan) 5 PointsPlus (Old plan) 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. You can lower the calories and points even further in these muffins by substituting the granulated sugar and brown sugar with your favorite zero calorie sweeteners (I like Truvia Baking Blend (affiliate link) and Truvia (affiliate link) Sweet Complete Brown.) Lily’s Chocolate also makes a variety of no sugar dded baking chips, including milk chocolate, dark chocolate, chocolate salted caramel, chocolate cinnamon, chocolate espresso, white chocolate and peanut butter.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These were really tasty! I tasted the batter and thought it wasn’t very sweet, but once cooked YUM! I made the recipe just as described except that I used an individual serving tub of unsweetened applesauce instead of oil. (I don’t do well with oil.) I would definitely make this again, this really help meet my night time sweet craving.
Hi Catherine, Glad you liked them. Love the idea of replacing oil with unsweetened applesauce. Thanks for taking the time to let me know 🙂 ~Martha
Hi How much apple sauce did you use ?
How many Smart points are these? I made them and they’re really good, I’m just worried about Smartpoints.
Thanks!
Hi Amy, most sweet treats doubled in points from points plus to smartpoints. These muffins are no exception. According to the WW Recipe Builder they have 9 SP.
these are REALLY good! I did w/o the choc chips and they were still very tasty & moist!! Next time, I will try adding flax (or something) b/c I love texture.
Yes, the texture from flax sounds yummy!