Chocolate for breakfast? Yes, but don’t panic because these muffins are low in fat and calories! Finally, a tasty muffin that I can eat and not feel guilty about it.
These muffins are the perfect combination of banana bread and chocolate decadence. 🙂
Chocolate Banana Muffins Recipe
(Makes 12 standard size muffins)
- 1 and 1/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 cup low fat buttermilk
- 1 large egg
- 1/3 cup honey
- 2 tablespoons oil
- 1 teaspoon vanilla extract
- 1 and 1/2 cups mashed ripe banana (equivalent to about 3 and 1/2 bananas)
- 6 tablespoons mini semi-sweet chocolate chips (divided per the directions below)
- Preheat the oven to 350 degrees F.
- In a large bowl, whisk together the flour, cocoa, baking powder, baking soda, cinnamon, and salt. Set the bowl with the dry ingredients aside.
- In a medium bowl, mix together the buttermilk, egg, honey, oil, vanilla, and bananas.
- Add the wet ingredients to the dry ingredients and use a spatula to stir just until the dry ingredients are moist.
- Add 4 tablespoons of the mini semi-sweet chocolate chips and gently fold them into the batter.
- Place paper liners into 12 cups of a standard sized muffin pan (or grease the cups of the muffin pan) then scoop the batter evenly into them.
- Sprinkle the 2 remaining tablespoons of mini semi-sweet chocolate chips evenly over each muffin.
- Bake the muffins in the preheated oven for about 15 minutes or until a tester inserted in the center comes out clean.
- Let the muffins rest in the baking pan for about 5 minutes and then remove them to a wire rack to cool.
Store the muffins in an air tight container on the counter or wrap them up individually in plastic wrap, place them in a freezer friendly bag, and freeze them for up to 2 to 3 months.
The bananas must definitely be ripe. Are they gross looking? Are they mushy? If yes, then you’re good to go! If you use bananas that aren’t ripe enough then your muffins (or any other goodie that you bake using bananas) may come out bland or with a weird texture.
There is no butter in these muffins and that’s good in order to cut down on the fat and calories. You still want to have ingredients that contain some fat because without it the muffins will come out dry. These muffins have very little oil, low fat buttermilk, and bananas, all which make these low fat breakfast goodies extra moist.
There is no white or brown sugar in these muffins and you could have fooled me because they are perfectly sweet. Honey is a great alternate ingredient to use here to achieve that sweetness, in place of sugar.
Baking Tip: Do not over mix when you add the wet ingredients to the dry ingredients. If you over mix then you will likely end up with tough muffins. You simply need to mix just until the dry ingredients are moist. Some lumps in the muffin batter are okay and will bake out.
I was very tempted to add more chocolate chips to the batter because I’m a chocoholic but I restrained myself. 🙂
I am in love with these miniature chocolate chips! They are adorable! They are so small but they pack a good punch of chocolate flavor. A little bit of them goes a long way with flavor in these delicious low fat muffins.
One of these muffins doesn’t belong. Can you find it? 😉 I was in the mood for sprinkles when I made these muffins so I decorated the top of one of them with a colorful rainbow of sprinkles. 🙂
Source: Tutti Dolci
Are you looking for more muffin recipes? Check out:
Or perhaps you are looking for banana recipes? Then check out: