Double Chocolate Banana Muffins
These Double Chocolate Banana Muffins are lightened up and super easy to make for a delicious snack or breakfast treat! Bananas and chocolate are such a tasty flavor combination, and these muffins use both cocoa powder in the batter and mini chocolate chips on top for double the chocolate! I actually made these muffins twice in a week because my family liked them so much. These Double Chocolate Banana Muffins use less sugar than traditional muffin recipes, so you want to make sure you use ripe bananas for added sweetness and flavor. The sugar, chocolate chips, and ripe bananas make these muffins just sweet enough for a tasty treat. Not only are these muffins simple and delicious, but each one is just 129 calories or 4 WW Points each (or 5 Points if following the diabetic Weight Watchers plan). To view your current WW Points for this recipe and track it in the WW app or site, click here!
My five-year-old daughter loves to help in the kitchen and these Double Chocolate Banana Muffins are easy enough to make that she do quite a bit of it by herself! I still help with measurements and the oven, of course. I almost always have the ingredients to make these muffins on hand, so it’s a simple recipe to whip up for breakfast and snacks. They’re perfect to make once and eat all week or you can always freeze some for the future. I love these for my morning meal alongside an egg or some fruit.
Recipe Notes
- Banana: Make sure you use ripe bananas in this recipe! If your banana peels still have green on them, they are not ripe enough. If they are fully yellow, you should probably wait a few days. You want your bananas to be as sweet as possible, so you want the peels to have some brown on them! For reference, I use 2 ½ – 3 bananas to make one cup of mashed banana.
- Chocolate Chips: I like using the mini chocolate chips on top of these because it gives you more coverage over the tops of the muffins, but if you only have regular sized chocolate chips on hand you can definitely use those instead.
- Alternative Sweeteners: I haven’t personally tried making these using a zero-calorie sweetener in place of sugar, but I feel confident that it would work out just fine. Just make sure the sweetener you’re using has a 1:1 substitution ratio with sugar so that the sweetness level isn’t off.
- Add-Ins: For deeper chocolate flavor, you could always add ½ teaspoon of instant espresso powder to the muffin batter. It won’t make the muffins taste like coffee, it’ll just enhance the chocolate flavor! I keep espresso powder in my baking cabinet to add to baked goods for this purpose! I have the Delallo brand Instant Espresso Powder and it works great.
To Freeze:
I love how easily these Double Chocolate Banana Muffins come together, and they’re great to bake once and eat all week! If you don’t plan to eat them all within 4-5 days, you can freeze some by just wrapping each one in plastic wrap once they’re completely cool and putting them all together in a Ziploc freezer bag. You can either defrost them to room temp or heat them up in the microwave before eating. I love having a freezer full of muffin options at my disposal at breakfast time!
Want more tasty lightened up Muffin recipes?
Looking for more tasty varieties of lightened up muffin recipes? Check out my Pumpkin Cream Cheese Swirl Muffins, Triple Berry Muffins, Banana Zucchini Muffins, Morning Glory Muffins, Strawberry Rhubarb Muffins, Carrot Muffins, Chocolate Raspberry Muffins, Apple Cinnamon Muffins, Banana Blueberry Muffins, Pumpkin Zucchini Muffins, and more in the Muffins section of my recipe index!
Ingredients
- 1 large egg
- 1 cup mashed banana, (about 2 ½ - 3 bananas)
- ¼ cup granulated white sugar
- 2 tablespoons skim milk
- 1 teaspoon vanilla extract
- 4 tablespoons light butter, melted (I use Land O’Lakes light butter spread with canola oil in the tub)
- 1 ½ cups all-purpose flour
- 3 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 tablespoons mini semi-sweet chocolate chips
Instructions
- Pre-heat the oven to 375 degrees. Lightly mist a 12-count standard-sized muffin tin with cooking spray and set aside.
- In a large mixing bowl, add the egg, mashed banana, sugar, milk, and vanilla extract and stir together until well combined. Add the melted butter and stir together.
- In a separate mixing bowl, add the flour, cocoa powder, baking soda, baking powder, and salt and whisk until combined. Add the dry ingredients to the wet ingredients and stir together until combined into a batter. Spoon the batter evenly amongst the wells in the prepared muffin tin. Sprinkle the mini chocolate chips across the tops of the muffins.
- Place the muffin tin into the heated oven and bake for 18-20 minutes.
Notes
129 calories, 23 g carbs, 8 g sugars, 3 g fat, 1 g saturated fat, 3 g protein, 1 g fiber, 184 mg sodium (from myfitnesspal.com) Weight Watchers Points Plus:
3 per (1 muffin) serving (P+ calculated using the recipe builder on weightwatchers.com)
I made these last night. I only had 1 banana so I substituted applesauce for the rest of the 1 cup of banana. I didn’t really care for the slight hint of banana flavor so next time I will use all applesauce. I will probably bake for 15 minutes because they were a little dry. I will definitely try these again.
just wanted to share. my husband is not a pickey eater. but he said this must be a healthy recipe. it has no flavor and is very dry.
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