Double Chocolate-Banana Muffins (Healthy)

READY IN: 30mins
Kim S.
Recipe by Doing it Right

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

Top Review by Blueberry

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.

Ingredients Nutrition

Directions

  1. Preheat oven to 375 degrees.
  2. Spray 8 wells of a 12 hole muffin pan with butter-flavored cooking spray or line with paper liners.
  3. In a large bowl, combine flour, Splenda, cocoa, baking powder and baking soda.
  4. In a small bowl, combine bananas, egg, oil/applesauce and sour cream.
  5. Add banana mixture to flour mixture.
  6. Mix gently to combine.
  7. Fold in chocolate chips.
  8. Evenly spoon batter into prepared muffin wells.
  9. Bake for 20-25 minutes or until a tooth pick inserted in center comes out clean.
  10. Place muffin pan on a wire rack and let set for 5 minutes.
  11. Remove muffins from pan and continue cooling on wire rack.

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