A low calorie alternative to coffee shop and Costco muffin dietary disasters, these chocolate banana muffins from Nigella Lawson weigh in with just 182 calories and *6 Weight Watchers freestyle SmartPoints.
Perfect for a weekend breakfast treat, especially when you have overripe bananas on the counter just begging to be turned into something delicious.
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 you want a healthy smoothie.
But when I spied this recipe in Nigella Kitchen, I knew it was just what I wanted to do with the three overripe bananas in my fruit bowl.
Like Nigella, I consider muffins a treaty weekend breakfast item.
But these chocolate banana beauties could work for dessert too. Especially, if you like me, prefer not too sweet sweet treats.
How Many Points in Nigella Lawson’s Chocolate Banana Muffins?
According to my calculations each of these Chocolate Banana Muffins from Nigella Lawson have *6 WW Freestyle SmartPoints, I think these chocolate banana muffins are worth the splurge.
And are much better than coffee shop versions that can easily set you back 20 or more SmartPoints.
Or consider Costco’s Chocolate Chocolate Chip Muffin, which I’m embarrassed to admit I used to eat with regularity, clueless of the caloric consequences. Each of those muffin monstrosities contains a shocking 690 calories, 38 grams of fat, 79 carbs, 48 grams of sugar, and 30 Freestyle SmartPoints.
Yikes! No wonder my muffin top kept getting bigger, landing me in Weight Watchers.
But now with the new WW Freestyle Program and its expanded list of Zero SmartPoints Foods I am finding it easier than ever to indulge in the occasional homemade baked treat while maintaining my goal weight.
The key is using all those healthy fruits, vegetables, beans, and lean proteins as the basis for most of my meals, leaving from for a few tasty treats each week.
Learn more about Weight Watchers Freestyle Plan in this brief video:
Nigella Lawson’s Chocolate Banana Muffins Recipe Notes
These muffins are really easy to make with just a handful of common pantry staples.
Delicious still warm from the oven, these muffins will keep for 2 or 3 days in an airtight container in a cool place, if they last that long. To prevent overinduling – do what I do – share with family and friends or individually wrap and pop in the freezer.
Reheat in a warm oven for 5 to 8 minutes or zap them in the microwave for a few seconds to bring ’em back to life.
For a sweeter treat, sprinkle with confectioners sugar or drizzle with a bit of icing. Enjoy!
Chocolate Banana Muffins Recipe Variations:
- Add a handful of chocolate chips and/or chopped walnuts
- For a sweeter treat, sprinkle with confectioners sugar or drizzle with a bit of icing
If you’ve made these yummy muffins, please give the recipe a star rating below and leave a comment letting me know how you liked it.
A delicious and decadent way to use up ripe bananas, these chocolate banana muffins are sure to brighten your weekend morning and could even work for dessert. With just 182 calories and *6 WW SP They are a much better choice than those coffee shop or Costo dietary disasters.
- 3 very ripe bananas
- 1/2 cup vegetable oil
- 2 large eggs
- 1/2 cup packed light brown sugar
- 1-3/4 cup flour (8 ounces)
- 3 tablespoons best-quality unsweetened cocoa powder, sifted
- 1 teaspoon baking soda
Position an oven rack in the center of the oven and preheat the oven to 400F degrees. Place paper liners in a 12 cup standard muffin pan and set aside.
- In a large bowl, mash the bananas with a potato masher or electric mixer.
- Beat in the oil, and then the eggs and sugar.
- In another bowl, stir together the flour, cocoa powder and baking soda. Add this to the banana mixture and stir just until combined.
- Divide the batter evenly between the lined muffin cups.
- Bake in the center of the oven for 15 to 20 minutes minutes, until dark, rounded and set.
- 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.
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.
Weight Watchers PointsPlus: *5
Weight Watchers SmartPoints: *7
Weight Watchers Freestyle SmartPoints: *6
Source: Nigella Kitchen
*PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT Weight Watchers Zero Points fruits and vegetables using the WW Recipe Builder.
Watch how to make another version of healthy banana chocolate chip muffins in this video from A Sweet Pea Chef:
If you like Nigella’s chocolate banana muffins you might also like:
Ina Garten’s Chunky Banana Bran Muffins (Small Batch)
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