Low Cal Banana Chocolate Chip Muffins Recipe

As you may know, I’ve been working on eating healthier, in moderation, and have been working out. All of these things are a challenge! In my quest to find foods that curb my cravings, but are also healthy, I’ve been cooking and baking quite a bit.

I pinned a skinny banana bread recipe a while ago and finally had the chance to try it. Here is the original recipe: http://www.skinnymom.com/2013/03/27/skinny-chocolate-chip-banana-bread/. The original recipe looks good, but I made some modifications. Please visit the original recipe, as there are some great substitutions and variations in the original recipe and comments!

For portion control, I took some advice and decided to make muffins instead of bread…well, that and I realized our loaf pans disappeared in the move! I also added 100% whey protein powder (vanilla) and nonfat Greek yogurt to bump up the protein. The result was a delicious, semi-healthy, banana chocolate chip muffin clocking in at only 120 calories per serving! Sweet (literally and figuratively)! 😉


Banana Chocolate Chip Muffins
Makes 17 standard-sized muffins.

3 ripe bananas, mashed
1 large egg
1 tablespoon unsalted butter
1 teaspoon vanilla extract
6 oz nonfat Greek yogurt, plain
1/2 cup brown sugar
1/4 cup granulated sugar
1 1/2 cups whole wheat pastry flour (I used Bob’s Red Mill)
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 heaping tablespoons whey protein powder, vanilla
1/3 cup semi-sweet or dark chocolate chips

1. Preheat oven to 330 degrees.
2. Prepare muffin pans with nonstick spray and set aside.
3. In a bowl, mash the bananas with a fork.
4. In a large mixing bowl, cream butter, vanilla, yogurt, brown sugar, and granulated sugar.
5. Add mashed banana and egg and mix on a medium-low setting for 2-3 minutes.
6. In another bowl, whisk together all dry ingredients, except chocolate chips.
7. On a low mixing setting, slowly add dry ingredients to wet. Mix until just combined-don’t over mix!
8. Stir or fold in chocolate chips.
9. Fill muffin tins up about 3/4 of the way with the batter. This was about 2 heaping spoonfuls for my tins, which yielded 17 muffins.
10. Bake muffins at 330 degrees for 20 minutes.
11. Cool muffins before eating- I don’t know about you,but warm banana bread/muffins don’t taste right to me!

Serving Size: 1 muffin. Calories: 120 per muffin.

They are super yummy! Just sweet enough! Here’s to not eating all 17 by myself, hahaha!