Low Fat Chocolate Banana Muffins
Indulge in the guilt-free decadence of these Low Fat Chocolate Banana Muffins, the perfect breakfast treat or snack that won’t derail your healthy eating goals. Made with the natural sweetness of overripe bananas, a touch of brown sugar, and creamy nonfat Greek yogurt, these moist muffins pack rich chocolate flavor thanks to unsweetened cocoa and mini dark chocolate chips. Whole wheat flour adds a hearty, wholesome base, while unsweetened applesauce keeps the fat content low without sacrificing texture. With just 15 minutes of prep time and easy-to-follow steps, these healthier muffins are ideal for meal prepping or satisfying midweek chocolate cravings. Enjoy them warm or at room temperature, and savor the perfect balance of indulgence and nutrition!
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Recipe Information
Ingredients
- 3 large Overripe bananas
- 50 grams Brown sugar
- 60 ml Unsweetened applesauce
- 120 grams Nonfat plain Greek yogurt
- 1 teaspoon Vanilla extract
- 1 large Egg
- 120 grams Whole wheat flour
- 60 grams All-purpose flour
- 30 grams Unsweetened cocoa powder
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 50 grams Mini dark chocolate chips
Instructions
Preheat your oven to 180°C (350°F) and line a 12-cup muffin tin with paper liners or lightly spray with nonstick cooking spray.
In a large mixing bowl, mash the overripe bananas until smooth. Add the brown sugar, unsweetened applesauce, Greek yogurt, vanilla extract, and egg. Whisk together until the mixture is well combined and smooth.
In a separate medium-sized bowl, sift together the whole wheat flour, all-purpose flour, cocoa powder, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula or wooden spoon until just combined. Be careful not to overmix as this can make the muffins dense.
Fold in the mini dark chocolate chips to distribute them evenly throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
Bake the muffins in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few crumbs (but no wet batter).
Remove the muffin tin from the oven and allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Nutrition Facts
Calories |
1736 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.8 g | 38% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 226 mg | 75% | |
| Sodium | 2072 mg | 90% | |
| Total Carbohydrate | 345.6 g | 126% | |
| Dietary Fiber | 42.9 g | 153% | |
| Total Sugars | 135.1 g | ||
| Protein | 55.6 g | 111% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 345 mg | 27% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 3144 mg | 67% | |
*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.
