Double Chocolate-Banana Muffins (Healthy)
photo by Kim S.
- Ready In:
- 30mins
- Ingredients:
- 10
- Yields:
-
8 muffins
- Serves:
- 8
ingredients
- 1 1⁄2 cups all-purpose flour
- 3⁄4 cup artificial sweetener (Splenda)
- 1⁄4 cup unsweetened cocoa
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1 1⁄3 cups bananas, mashed (4 ripe medium)
- 1 egg (or equivalent in egg substitute)
- 2 tablespoons vegetable oil (or unsweetened applesauce)
- 1⁄4 cup fat free sour cream
- 1⁄4 cup miniature chocolate chip
directions
- Preheat oven to 375 degrees.
- Spray 8 wells of a 12 hole muffin pan with butter-flavored cooking spray or line with paper liners.
- In a large bowl, combine flour, Splenda, cocoa, baking powder and baking soda.
- In a small bowl, combine bananas, egg, oil/applesauce and sour cream.
- Add banana mixture to flour mixture.
- Mix gently to combine.
- Fold in chocolate chips.
- Evenly spoon batter into prepared muffin wells.
- Bake for 20-25 minutes or until a tooth pick inserted in center comes out clean.
- Place muffin pan on a wire rack and let set for 5 minutes.
- Remove muffins from pan and continue cooling on wire rack.
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Reviews
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I've made these many times over the last several years and love them. I do make a few changes based on a review on another site where I first got this recipe. I reduce the splenda by 2 TBLS. Increase cocoa by 2TBLS. (This will add 40 calories.) I also add 1 teaspoon coconut extract and 1 tsp butter extract. These are wonderful and help me diet withought feeling deprived.
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These are amazing muffins! Fudgy! I had the fortune of having oat flour to use instead of regular flour--lower in carbs & a nice healthy grain, too. I also used the applesauce & loved the sour cream part (I always have extra to use up!) Tasted great; the black bananas are perfect for this recipe. Thanks so much for sharing!
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Tweaks
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I made these muffins this morning as part of the Zaar game Healthy Choices ABC 2008. I made just a few changes because of what I had on hand: 1) I used unsweetened applesauce instead of the oil 2) I used light sour cream because that is all that I had 3) I used regular sized milk chocolate chips as I did not have any mini size ones. 4) My baking time was exactly 20 minutes and they were perfect! I brought the batch to work (by the way, I got 12 muffins out of the batch) and only came home with one! That's good though because I think my daughter will love it! They are very moist, chocolatey and bananaey and I will give them a five star review. I posted two photos this morning. Thanks so much for posting. How fun!!!
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I used dark chocolate chips & dark cocoa, also sub'd yoghurt & cornstarch (per Zaar suggestion) cause was out of sour cream. Mine made 11 full sized muffins in a 12 muffin tray. Still have some more bananas so will make more tomorrow..think I will add a little coconut in place of chips for a change of pace. EDIT Did make again with the coconut & 1/2 teaspoon double strength vanilla extract. They were great. I think the vanilla brightened the chocolate flavor.
RECIPE SUBMITTED BY
Doing it Right
Kalamazoo, 0