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Here is what you need for Skinny Chocolate Chip Banana Muffins: - 2 ripe bananas, mashed until smooth - 1/3 cup honey or maple syrup (your choice) - 1/4 cup unsweetened applesauce - 1 teaspoon pure vanilla extract - 1 cup whole wheat flour - 1/2 teaspoon baking soda - 1/2 teaspoon baking powder - 1/4 teaspoon fine sea salt - 1/2 cup dark chocolate chips or mini chocolate chips - Optional: 1/2 teaspoon ground cinnamon for an extra layer of flavor Each ingredient plays an important role. The ripe bananas bring natural sweetness and moisture. They also add fiber and potassium. Using honey or maple syrup gives a touch of sweetness while keeping it healthier. Applesauce works as a great fat substitute, keeping the muffins moist. Whole wheat flour adds fiber and nutrients compared to regular flour. Baking soda and baking powder help the muffins rise. The fine sea salt enhances the flavors, balancing the sweetness. The dark chocolate chips add rich flavor and a hint of indulgence. If you want more warmth, sprinkle in some ground cinnamon. This makes the muffins taste even better. With these simple ingredients, you can create a delicious treat that feels good to eat. These muffins are perfect for breakfast or a snack. Enjoy the process of baking and the tasty results! {{ingredient_image_2}} - Set the temperature to 350°F (175°C). - Prepare the muffin tin by lining it with paper liners or greasing it lightly. - In a large bowl, combine the mashed bananas, honey or maple syrup, applesauce, and vanilla. - Blend these wet ingredients until smooth using a whisk or spatula. - In another bowl, whisk together the whole wheat flour, baking soda, baking powder, and salt. - If you want, add 1/2 teaspoon of ground cinnamon for extra flavor. - Gradually mix the dry ingredients into the wet ones. - Stir gently with a spatula; a few lumps are okay. Don’t overmix! - Gently add the dark chocolate chips to the batter. - Make sure they are spread evenly without overworking the batter. - Use a spoon or ice cream scoop to divide the batter into the muffin tin. - Fill each cup about two-thirds full. Bake for 15-18 minutes. When you test the muffins with a toothpick, it should come out clean, with a few moist crumbs. Enjoy the warm muffins fresh out of the oven! Do not overmix your batter. Overmixing can make muffins tough. Mix just enough to blend the ingredients. For a softer texture, make sure to stir gently. A few lumps in the batter are okay. This helps keep the muffins light and fluffy. If you want to try something different, use stevia or agave instead of honey. These sweeteners can lower calories. You can also use gluten-free flour if you have dietary needs. Just ensure to follow the right ratio for a good rise. Ripe bananas and applesauce are key to moist muffins. Bananas add natural sweetness and moisture. Applesauce helps with texture without extra fat. Together, they keep your muffins soft and delicious. For best results, use very ripe bananas. They mash easily and enhance flavor. Pro Tips Use Overripe Bananas: The riper the bananas, the sweeter and more flavorful your muffins will be. Look for bananas with lots of brown spots for the best results. Mix Gently: When combining wet and dry ingredients, mix just until combined. Overmixing can lead to dense muffins; a few lumps are okay! Chocolate Chip Choices: For a healthier option, use dark chocolate chips or mini chocolate chips to reduce sugar content while still enjoying that chocolatey goodness. Storage Tips: Store any leftovers in an airtight container at room temperature for up to 3 days, or freeze them for longer storage. Just thaw and enjoy! {{image_4}} You can easily change the taste of your skinny chocolate chip banana muffins. Here are a few ideas: - Adding nuts or seeds: Walnuts or pecans give a nice crunch. Seeds like chia or flax add healthy fats. - Incorporating other fruits: Try mixing in blueberries or strawberries. They add sweetness and color. You can make these muffins fit different diets: - Vegan or dairy-free options: Replace honey with maple syrup. Use dairy-free chocolate chips for a vegan treat. - Lower sugar alternatives: Use stevia or erythritol instead of honey. This helps reduce sugar while keeping flavor. Muffins come in different sizes, and this recipe works for both: - Mini vs standard muffin sizes: Mini muffins make great snacks. Standard ones are perfect for breakfast. - Baking times for different sizes: Mini muffins bake for 10-12 minutes. Standard muffins take about 15-18 minutes. Always check with a toothpick. To keep your muffins fresh, place them in an airtight container. This helps prevent air from making them dry. Store them at room temperature for up to three days. If you want them to last longer, consider freezing them. To freeze your muffins, first make sure they are completely cool. Wrap each muffin in plastic wrap. Then, place the wrapped muffins in a freezer bag or container. This method keeps them fresh for up to three months. When you want to enjoy one, simply take it out and let it thaw at room temperature. Reheat your muffins by placing them in the microwave for about 10-15 seconds. This warms them up while keeping them moist. You can also use an oven set to 350°F (175°C). Just warm them for 5-7 minutes. This method restores their fresh-baked taste and texture. Yes, you can use frozen bananas. They work great! Frozen bananas are soft and sweet. They mash easily, which helps in making the muffins moist. Just make sure to thaw them first. This way, you get all the yummy banana flavor. You can make some smart swaps! Here are a few ideas: - Use Greek yogurt instead of applesauce for more protein. - Swap honey for a sugar-free sweetener, like stevia. - Choose almond flour for a gluten-free option. These changes keep them tasty while boosting nutrition. Absolutely! Kids love these muffins. They are sweet and chocolatey without being too rich. Plus, they are packed with nutrients. Bananas provide potassium, and whole wheat flour adds fiber. These muffins are a fun way to get kids to enjoy healthy food. These muffins last about 3-4 days at room temperature. If you store them in the fridge, they can last up to a week. Just keep them in an airtight container. This keeps them fresh and moist for longer! These banana muffins combine tasty ingredients and simple steps for a delightful treat. We covered each ingredient, from ripe bananas to dark chocolate chips. I shared the importance of mixing and baking for the best texture. Remember, you can customize these muffins to suit your taste. Try different fruits or sweeteners too. Store leftovers in airtight containers or freeze them for later. Enjoy the healthy and fun options these muffins offer. You’ll love making and sharing them with family and friends!

Skinny Chocolate Chip Banana Muffins

Delicious and healthier muffins made with ripe bananas and dark chocolate chips.
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 12
Calories 150 kcal

Ingredients
  

  • 2 none ripe bananas, mashed until smooth
  • 1 third cup honey or maple syrup
  • 1 fourth cup unsweetened applesauce
  • 1 teaspoon pure vanilla extract
  • 1 cup whole wheat flour
  • 1 half teaspoon baking soda
  • 1 half teaspoon baking powder
  • 1 fourth teaspoon fine sea salt
  • 0.5 cup dark chocolate chips or mini chocolate chips
  • 0.5 teaspoon ground cinnamon (optional)

Instructions
 

  • Begin by preheating your oven to 350°F (175°C). Prepare a muffin tin by lining it with paper liners or lightly greasing it with cooking spray to prevent sticking.
  • In a large mixing bowl, combine the mashed bananas, honey (or maple syrup), applesauce, and vanilla extract. Use a whisk or spatula to mix these wet ingredients together until everything is thoroughly blended and smooth.
  • In a separate bowl, whisk together the whole wheat flour, baking soda, baking powder, salt, and optional cinnamon until they are evenly mixed and free of lumps.
  • Gradually introduce the dry mixture into the wet ingredients, stirring gently with a spatula or wooden spoon. Be careful not to overmix; a few small lumps are perfectly fine.
  • Gently fold in the dark chocolate chips, ensuring they are evenly distributed throughout the batter without overworking it.
  • Using a spoon or ice cream scoop, divide the muffin batter evenly among the prepared muffin cups, filling each cup about two-thirds full to allow for rising.
  • Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean, with just a few moist crumbs clinging to it.
  • Once done, allow the muffins to cool in the pan for about 5 minutes before carefully transferring them to a wire rack to cool completely.

Notes

For a delightful serving experience, enjoy the muffins warm, lightly dusted with powdered sugar. Pair them with fresh banana slices or a handful of colorful berries.
Keyword banana, chocolate chip, healthy, muffins