Low Fat Banana Chocolate Chip Muffin
Indulge in the perfect balance of wholesome and sweet with these Low Fat Banana Chocolate Chip Muffins! Packed with naturally sweet ripe bananas, creamy Greek yogurt, and unsweetened applesauce, these muffins are a guilt-free treat that doesn’t skimp on flavor. A blend of all-purpose and whole wheat flours adds a hint of nuttiness, while mini chocolate chips deliver pockets of melty goodness in every bite. Spiced with a touch of cinnamon and free of butter or oil, this recipe strikes the ultimate balance between healthy and indulgent. Ready in just 35 minutes and perfect for breakfast, a snack, or dessert, these moist and fluffy muffins are sure to become a family favorite. Plus, they're easily customizable and freezer-friendly, making them a must-have for meal prep!
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Recipe Information
Ingredients
- 3 large ripe bananas
- 2 large egg whites
- 1 teaspoon vanilla extract
- 0.5 cup plain Greek yogurt
- 0.25 cup unsweetened applesauce
- 0.5 cup light brown sugar
- 1.5 cup all-purpose flour
- 0.5 cup whole wheat flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 0.5 cup mini chocolate chips
Instructions
Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly spray with non-stick baking spray.
In a large mixing bowl, mash the ripe bananas until smooth. Add the egg whites, vanilla extract, Greek yogurt, and unsweetened applesauce to the mashed bananas and mix until well combined.
Stir in the light brown sugar, making sure it's fully incorporated into the mixture.
In another bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, ground cinnamon, and salt.
Gradually add the dry ingredients into the wet mixture, gently folding together until just combined. Be careful not to overmix.
Fold in the mini chocolate chips, ensuring they are distributed evenly throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Remove from the oven and allow muffins to cool in the pan for about 5 minutes before transferring to a wire rack to cool completely.
Enjoy your delightful Low Fat Banana Chocolate Chip Muffins while they are fresh, or store in an airtight container for up to a week.
Nutrition Facts
Calories |
1966 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.6 g | 23% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 12 mg | 4% | |
| Sodium | 1856 mg | 81% | |
| Total Carbohydrate | 420.4 g | 153% | |
| Dietary Fiber | 27.8 g | 99% | |
| Total Sugars | 184.1 g | ||
| Protein | 53.4 g | 107% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 331 mg | 25% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 2366 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
