Low Fat Banana Chocolate Chip Muffins
Indulge guilt-free with these Low Fat Banana Chocolate Chip Muffins—a delightful treat that combines wholesome ingredients with a touch of sweetness. Perfectly moist and fluffy, these muffins are made with ripe bananas, protein-packed low-fat Greek yogurt, and just a splash of honey for natural sweetness. A blend of all-purpose and whole wheat flour adds a hearty texture, while mini semi-sweet chocolate chips deliver bursts of rich flavor in every bite. With just 15 minutes of prep time, these easy-to-make muffins are not only low in fat but also packed with warm notes of cinnamon, making them an irresistible option for breakfast, a snack, or dessert. Bake a batch of these healthier muffins today and enjoy a satisfying treat without compromising on taste!
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Recipe Information
Ingredients
- 3 medium Ripe bananas
- 2 large Egg whites
- 0.5 cup Plain low-fat Greek yogurt
- 0.25 cup Honey
- 1 teaspoon Vanilla extract
- 1 cup All-purpose flour
- 0.5 cup Whole wheat flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 0.3 cup Mini semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease with non-stick cooking spray.
In a large mixing bowl, mash the ripe bananas with a fork until smooth and creamy.
Add the egg whites, plain low-fat Greek yogurt, honey, and vanilla extract to the mashed bananas. Whisk together until well combined.
In a separate bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, ground cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix; the batter should be slightly lumpy.
Fold in the mini semi-sweet chocolate chips gently with a spatula.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy your low-fat banana chocolate chip muffins!
Nutrition Facts
Calories |
1638 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.0 g | 33% | |
| Saturated Fat | 14.9 g | 74% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 12 mg | 4% | |
| Sodium | 1831 mg | 80% | |
| Total Carbohydrate | 321.2 g | 117% | |
| Dietary Fiber | 25.7 g | 92% | |
| Total Sugars | 138.8 g | ||
| Protein | 49.0 g | 98% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 268 mg | 21% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 2168 mg | 46% | |
*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.
