Description
These skinny banana chocolate chip muffins are a guilt-free sweet treat. They use ripe bananas for natural sweetness and just enough chocolate for indulgence.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup whole wheat flour
- ½ cup granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup mashed ripe bananas (about 2-3 medium bananas)
- ¼ cup unsweetened applesauce
- ¼ cup milk (any kind)
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup mini chocolate chips
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease it.
- In a large bowl, whisk together the all-purpose flour, whole wheat flour, granulated sugar, baking soda, and salt.
- In a separate medium bowl, mash the ripe bananas. Stir in the applesauce, milk, egg, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients. Stir gently with a spoon or spatula until just combined. Do not overmix; a few lumps are fine.
- Fold in the mini chocolate chips.
- Divide the batter evenly among the 12 muffin cups.
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Use very ripe bananas (with brown spots) for the best flavor and sweetness.
- Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Sweet Treats
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 18g
- Sodium: 200mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 15mg