Low Sodium Banana Chocolate Chip Muffin
Indulge in the soft, moist goodness of these Low Sodium Banana Chocolate Chip Muffins, perfect for those seeking a heart-healthy treat without compromising on flavor. Made with naturally sweet ripe bananas, a touch of cinnamon and nutmeg for warmth, and studded with low sodium chocolate chips, these muffins are a delightful fusion of wholesome ingredients and irresistible decadence. With minimal added salt and just 15 minutes of prep time, this easy-to-make recipe proves that reducing sodium doesn’t mean sacrificing deliciousness. Ideal for breakfast, snack time, or a guilt-free dessert, these muffins will fill your home with comforting aromas and your plate with a healthier take on a classic favorite.
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Recipe Information
Ingredients
- 3 medium Ripe bananas
- 0.25 cup Unsalted butter, melted
- 0.5 cup Granulated sugar
- 0.25 cup Light brown sugar
- 1 large Egg
- 1 teaspoon Vanilla extract
- 1.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Nutmeg
- 0.125 teaspoon Salt substitute (optional)
- 0.75 cup Low sodium chocolate chips
- 0.25 cup Milk
Instructions
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease with non-stick spray.
In a large bowl, mash the ripe bananas with a fork until smooth.
Stir the melted unsalted butter into the mashed bananas until well combined.
Add the granulated sugar, light brown sugar, egg, and vanilla extract to the banana mixture, mixing thoroughly.
In another bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, nutmeg, and salt substitute (if using).
Gently fold the dry ingredients into the banana mixture, being careful not to over-mix.
Add the milk to the batter and mix gently until incorporated.
Fold in the low sodium chocolate chips until evenly distributed.
Divide the batter equally among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Enjoy your low sodium banana chocolate chip muffins warm or at room temperature.
Nutrition Facts
Calories |
2957 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.0 g | 138% | |
| Saturated Fat | 63.9 g | 320% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 354 mg | 118% | |
| Sodium | 1295 mg | 56% | |
| Total Carbohydrate | 471.8 g | 172% | |
| Dietary Fiber | 27.0 g | 96% | |
| Total Sugars | 269.3 g | ||
| Protein | 43.7 g | 87% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 323 mg | 25% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 2778 mg | 59% | |
*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.
