Cozy Skinny Banana Chocolate Chip Muffins Recipe for Smiles

Mornings call for a delightful banana chocolate chip muffins recipe that won’t derail your health goals.

These skinny banana chocolate chip muffins pack a punch of flavor without the guilt.

Ripe bananas blend seamlessly with rich chocolate chips, creating a treat that satisfies sweet cravings.

Each bite offers a perfect balance of moisture and indulgence.

The light texture and wholesome ingredients make these muffins a smart breakfast or snack choice.

You’ll love how simple and quick they are to whip up in your kitchen.

Savor the goodness of a guilt-free muffin that doesn’t compromise on taste.

Why Banana Chocolate Muffins Are a Go-To Treat

• Craft a Gourmet Treat: Transform your kitchen into a French bakery with these luxurious chocolate chip vanilla custard brioches that bring professional-level pastry right to your home.
• Master Complex Techniques: Learn intricate baking skills like creating silky vanilla custard, working with delicate brioche dough, and achieving that perfect golden-brown shine through syrup brushing.
• Impress and Delight: These brioches are conversation starters – perfect for special brunches, afternoon tea parties, or when you want to wow friends and family with your culinary prowess.
• Customizable Flavor Adventure: Experiment with different chocolate chip varieties or add subtle spices to the custard, making each batch a unique culinary experience that reflects your personal taste.

Ingredients Checklist for Banana Chocolate Muffins

• All-Purpose Flour: The main structure and texture provider for the muffins.

• Bananas, Wholesome Organic Stevia: These ingredients add natural sweetness and help keep the muffins moist and flavorful.

• Eggs: Helps bind the ingredients and provide structure to the muffins.
• Vegetable Oil: Ensures the muffins remain tender and soft.
• Baking Powder, Baking Soda: Gives the muffins their light and fluffy rise.

• Vanilla Extract: Adds depth and warmth to the overall flavor profile.
• Cinnamon, Nutmeg: Provides a subtle, warm spice note to complement the banana.

• Mini Chocolate Chips: Brings bursts of chocolate sweetness throughout the muffins.

• Salt: Balances and enhances the overall flavor of the muffins.

• Paper Liners, Nonstick Spray: Helps prevent the muffins from sticking to the pan.

Banana Chocolate Muffin Baking Directions

Step 1: Fire Up the Oven

Crank your oven to a toasty 350F (175C). Grab your standard muffin tin and either line it with cute paper cups or give it a quick spray of nonstick magic.

Step 2: Mix Dry Magic

• Flour
• Baking powder
• Baking soda
• Salt
• Nutmeg
• Cinnamon

Whisk these dry ingredients until they’re best friends.

Step 3: Blend Wet Wonders

• Vegetable oil
• Wholesome Organic Stevia
• Eggs
• Vanilla extract

Grab those ripe bananas and mash them into the wet mixture until they’re completely smooshed and blended.

Step 4: Create Muffin Batter

Pour the banana-loaded wet mixture over your dry ingredients. Gently stir with a rubber spatula, mixing just until everything looks moist and happy.

Step 5: Chocolate Chip Dance

Fold in half of your mini chocolate chips, making sure they’re evenly distributed throughout the batter.

Step 6: Fill Muffin Cups

Scoop the batter into your prepared muffin tin.

Sprinkle the remaining chocolate chips on top for extra deliciousness.

Step 7: Bake to Perfection

Slide the muffin tin into the oven and bake for 15-17 minutes.

Check doneness by inserting a toothpick – it should come out clean.

Step 8: Cool and Enjoy

Pull those golden beauties out and let them chill on a wire rack.

Your skinny banana chocolate chip muffins are ready to devour!

Notes for Perfect Banana Chocolate Muffins

• Use overripe bananas with brown spots for maximum sweetness and deeper flavor in your muffins.
• Stir wet and dry ingredients minimally to prevent tough, dense muffins – lumpy batter is perfectly okay.
• Fold half the chocolate chips into the batter and sprinkle remaining on top for even chocolate experience in every bite.
• Check muffins at 15 minutes to avoid overbaking, ensuring a soft and tender texture with inserted toothpick coming out clean.
• Store cooled muffins in airtight container at room temperature for 3 days or refrigerate up to 5 days for longer freshness.

Fun Mix-Ins for Chocolate Banana Muffins

• Gluten-Free Banana Chocolate Chip Muffins: Replace all-purpose flour with almond flour or gluten-free flour blend for a celiac-friendly version.
• Vegan Banana Chocolate Chip Muffins: Swap eggs with flax eggs, use coconut oil instead of vegetable oil, and select dairy-free chocolate chips to create a plant-based alternative.
• Low-Carb Banana Chocolate Chip Muffins: Substitute regular flour with coconut flour, use monk fruit sweetener instead of stevia, and reduce banana quantity to lower carbohydrate content.
• Nut-Infused Banana Chocolate Chip Muffins: Add chopped walnuts or pecans to the batter for extra crunch and nutritional boost, creating a more textured and protein-rich muffin.

Tasty Pairings for Banana Chocolate Muffins

• Sip Mocha Latte: Pair these banana chocolate chip muffins with a warm mocha latte, where coffee's rich depth complements the chocolate chips and banana's sweetness, creating a delightful morning treat.
• Complement with Greek Yogurt: Top a dollop of creamy Greek yogurt alongside the muffin, offering a tangy contrast to the sweet chocolate and banana flavors while adding a protein boost.
• Morning Tea Harmony: Brew a light chamomile or Earl Grey tea to enhance the muffin's delicate spices of nutmeg and cinnamon, providing a gentle and soothing breakfast experience.
• Fresh Berry Accent: Serve a small side of fresh raspberries or strawberries to cut through the muffin's richness and add a bright, refreshing element to the overall taste profile.

How to Store Banana Chocolate Muffins

• Store muffins in an airtight container for up to 5 days, keeping them fresh and moist in the refrigerator.
• Wrap individual muffins tightly in plastic wrap, then place in a freezer bag. Freeze for up to 3 months for longer storage.
• Keep at room temperature in a sealed container for 2-3 days, ensuring they stay soft and tasty.
• Warm refrigerated or frozen muffins in the microwave for 15-20 seconds, or in a preheated 350F oven for 5-7 minutes until heated through.

FAQs

• Are these muffins healthy?

Yes, they are healthier than traditional muffins. They use stevia instead of sugar, incorporate bananas for natural sweetness, and have reduced fat content.

• Can I use regular sugar instead of stevia?

Absolutely! You can substitute stevia with equal amounts of brown sugar or granulated sugar, though this will slightly change the nutritional profile.

The term “skinny” refers to using healthier ingredients like stevia, whole wheat flour, and controlling portion sizes to create a lower-calorie baked treat.

• Is this recipe gluten-free?

No, the recipe uses regular flour. To make it gluten-free, you’ll need to substitute the all-purpose flour with a gluten-free flour blend.

Skinny Banana Chocolate Chip Muffins Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 32 reviews

• Total Time: 32 minutes
• Yield: 12 1x

Print Recipe

Pin Recipe

Description

Skinny banana chocolate chip muffins deliver guilt-free indulgence with wholesome ingredients and rich flavor. Bakers seeking a healthier breakfast treat will savor these delightful morsels packed with natural sweetness and chocolate goodness.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 3 ripe bananas, mashed
• 2 large eggs
• 2 cups white whole wheat flour
• 3/4 cup mini chocolate chips, divided

Sweeteners and Oils:

• 1/4 cup Wholesome Organic Stevia
• 2/3 cup vegetable oil
• 1 tablespoon vanilla extract

Leavening and Spices:

• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare the oven environment by setting the temperature to 350F (175C) and positioning a rack in the middle. Arrange paper liners in a 12-cup muffin tin or lightly coat with nonstick spray.
2. Create the dry foundation by whisking together flour, baking powder, baking soda, salt, nutmeg, and cinnamon in a spacious mixing bowl until thoroughly integrated.
3. In a separate vessel, combine vegetable oil, stevia, eggs, and vanilla extract, blending smoothly with a whisk to create a homogeneous liquid mixture.
4. Incorporate mashed bananas into the liquid ingredients, gently folding until the fruit is evenly distributed throughout the wet mixture.
5. Gradually pour the banana-infused liquid over the dry ingredients, using a rubber spatula to merge the components. Stir minimally to prevent overmixing, maintaining a slightly lumpy texture.
6. Delicately introduce half of the mini chocolate chips into the batter, ensuring even distribution without excessive stirring.
7. Portion the batter methodically into prepared muffin cups, filling each approximately three-quarters full for optimal rising.
8. Sprinkle the remaining chocolate chips across the top of each unbaked muffin, creating an enticing garnish.
9. Transfer the muffin tin to the preheated oven and bake for 15-17 minutes. Verify doneness by inserting a toothpick into the center – it should emerge clean with minimal crumbs.
10. Once baked, remove from the oven and allow muffins to cool on a wire rack for complete set and optimal texture.

Notes

• Opt for very ripe bananas with dark spots for maximum natural sweetness and deeper banana flavor.
• Use mini chocolate chips for even distribution and a more delicate texture throughout the muffins.
• Avoid overmixing the batter to prevent dense, tough muffins; mix just until ingredients are combined.
• Substitute gluten-free flour blend for a celiac-friendly version that maintains the same soft, tender crumb.

• Prep Time: 15 minutes
• Cook Time: 17 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 125 kcal
• Sugar: 4 g
• Sodium: 130 mg
• Fat: 5 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 3.2 g
• Trans Fat: 0 g
• Carbohydrates: 20 g
• Fiber: 2 g
• Protein: 2.5 g
• Cholesterol: 25 mg