Double Chocolate-Banana Muffins (Healthy)

"You won't believe your taste buds once you get a piece of this muffin in your mouth. These are so easy to make, and make a large size muffin. These can be frozen also. This recipe is courtesy of Joanna Lund. Each serving is only 186 calories as posted. I have also substituted applesauce for the vegetable oil, and I use egg substitute. In my oven it took closer to 25 minutes. Diabetic Exchanges per serving: 1 Starch, 1 Fruit and 1 Fat"
 
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photo by Kim S. photo by Kim S.
photo by Kim S.
photo by senseicheryl photo by senseicheryl
photo by senseicheryl photo by senseicheryl
Ready In:
30mins
Ingredients:
10
Yields:
8 muffins
Serves:
8
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ingredients

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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

  1. 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.
     
  2. Yummy! I followed I Can't Believe It's Healthy's suggestions and used 1/2 c ww flour with 1 c flour and 1/2 sugar instead of Splenda. Very good! Thank you. Reviewed for Healthy Choices ABC tag game.
     
  3. 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!
     
  4. Wow! These baked up like a dream --they were great. I easily got 12 muffins (and not flat ones, either). I did substiture low fat sour cream, because I didn't have fat free.
     
  5. oh goodness! I made these the other day and LOVED THEM! they kept well, even after a week! I used 1 cup white flour, 1/2 cup ww, as well as 1/2 cup regular sugar instead of splenda. will make again!
     
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Tweaks

  1. 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!!!
     
  2. 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.
     

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