Skinny Chocolate Chip Banana Muffins

Skinny Chocolate Chip Banana Muffins. There’s nothing more wonderful than finding a “skinny” recipe that doesn’t taste like a “skinny” recipe. Ready for banana chocolate-chip nirvana? I present to you:

Skinny Chocolate Chip Banana Muffins


1 and 1/2 cups whole wheat flour

1 teaspoon baking soda

1/4 teaspoon salt

1 ½ cups mashed bananas (that’s about 3 medium-sized bananas)

4 Tablespoons honey

1 Tablespoon vanilla

1 teaspoon cinnamon

1 Tablespoon olive oil

1 large egg

1/2 cup plain Greek yogurt (nonfat)

1 Tablespoon soy or almond milk

1/2 cup mini chocolate chips – if you’re serving these at your kid’s school and you want to be uber nutrition Nazi mom, use dark chocolate chip for their additional health benefits.


  • Preheat oven to 350 F and spray 12 cup standard muffin tin or 24 cup mini muffin tin with nonstick cooking spray. I used mini muffin tin.
  • In a bowl whisk dry ingredients: flour, baking soda, cinnamon and salt.
  • In a large bowl mash bananas, add honey, oil, vanilla, milk, Greek yogurt and egg. Mix until smooth. The batter is easy to mix by hand, I don’t have a fancy mixer, and I use this as “aerobics” so that I can consume an extra muffin with a clear conscience.
  • Add dry ingredients and mix (or whisk) until just combined.
  • Fold in chocolate chips.
  • Fill muffin tin with batter nearly to the top- the mixture doesn’t really raise much during baking. Bake until the toothpick inserted in the muffin comes out almost clean (with a few crumbs attached). It takes about 20-25 minutes for regular sized muffins or 14-16 minutes for mini muffins.
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2 responses to “Skinny Chocolate Chip Banana Muffins”

  1. hold on I need to grab a glass of milk!

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