Description
These Skinny Banana Chocolate Chip Muffins are a healthier twist on a classic treat, using ripe bananas, unsweetened applesauce, and whole wheat flour to create moist, flavorful muffins with less added sugar and fat. Perfect as a guilt-free snack or breakfast option, they combine natural sweetness and a hint of cinnamon with melty dark chocolate chips for a delicious and satisfying bite.
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
- 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.
- Mix Wet Ingredients: In a large bowl, mash the ripe bananas thoroughly, then add the unsweetened applesauce, honey or maple syrup, egg, and vanilla extract. Whisk these ingredients together until the mixture is smooth and well combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, and cinnamon (if using) to ensure even distribution of the leavening agents and spices.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula just until combined. Avoid overmixing to keep the muffins tender.
- Add Chocolate Chips: Fold in the mini chocolate chips evenly throughout the batter, reserving a few to sprinkle on top if desired.
- Spoon into Muffin Tin: Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full to allow room for rising.
- Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few crumbs attached.
- Cool and Serve: Remove the muffins from the oven and allow them to cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely. Enjoy warm or at room temperature.
Notes
- For a dairy boost, substitute unsweetened applesauce with Greek yogurt.
- You can swap whole wheat flour with all-purpose flour if preferred.
- Mini chocolate chips work best for even distribution and smaller bursts of chocolate.
- Storing muffins in an airtight container at room temperature will keep them fresh for up to 3 days, or freeze for longer storage.
- Optional cinnamon adds a warm spice flavor but can be omitted if desired.
