Nutrition Facts
  Servings Per Recipe: 16
  Serving Size: 1 serving
Amount Per Serving
  Calories 92.2
  Total Fat 0.6 g
      Saturated Fat 0.2 g
      Polyunsaturated Fat 0.1 g
      Monounsaturated Fat 0.2 g
  Cholesterol 13.0 mg
  Sodium 69.8 mg
  Potassium 77.3 mg
  Total Carbohydrate 16.1 g
      Dietary Fiber 1.5 g
      Sugars 1.5 g
  Protein 2.4 g
  Vitamin A 0.8 %
  Vitamin B-12 0.9 %
  Vitamin B-6 4.5 %
  Vitamin C 2.3 %
  Vitamin D 1.0 %
  Vitamin E 0.4 %
  Calcium 4.5 %
  Copper 1.5 %
  Folate 4.5 %
  Iron 2.9 %
  Magnesium 1.7 %
  Manganese 3.9 %
  Niacin 2.7 %
  Pantothenic Acid     1.3 %
  Phosphorus     3.4 %
  Riboflavin 4.5 %
  Selenium 5.4 %
  Thiamin 4.6 %
  Zinc 0.9 %


*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Beth's Banana Chocolate Chip Muffins

View the full Beth's Banana Chocolate Chip Muffins Recipe & Instructions
Submitted by: FIREFLY75

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Beth's Banana Chocolate Chip Muffins

27 calories of Flour, white, (0.06 cup)

24 calories of Whole Wheat Flour, (0.06 cup)

15 calories of semi sweet mini chocolate chips, (0.19 tbsp)

12 calories of Banana, fresh, (0.06 cup, mashed)

6 calories of Applesauce, sweetened, (0.03 cup)

4 calories of Egg, fresh, whole, raw, (0.06 large)

2 calories of Milk, 1%, (0.02 cup)

0 calories of Baking Powder, (0.13 tsp)

0 calories of Vanilla Extract, (0.02 tsp)

0 calories of stevia, (0.06 tbsp)


Nutrition & Calorie Comments  

Not a bad recipe, I like it. However, the nutritional value is wrong. I calculated all the calories based on macro-nutrient source (protein, carb and fat) with my ingredients I got 200 cal. per muffin. I also made 12 muffins, I did not make 16. Per 16, the total calories is about 150. Submitted by:
REZART
(11/12/12)
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I have a question - can these be made with something other than Stevia or splenda? like regular sugar? I really don't like using the sugar substitutes. I've been hearing too many negatives about them and I don't want to take a chance. thanks> :) Submitted by:
CINDYL611
(9/24/12)
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I also added salt, cinnamon, and a 1/4 cup oatmeal. I used two egg whites. I baked for 18 minutes, and they came out perfectly! In my 6 year old's words, "These are awesome!" she wanted seconds...and thirds...you get the picture! Submitted by:
DOMLCK1
(6/22/12)
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Made a batch quickly last night with some over ripe bananas. Substituted the Splenda with 1/2 C sugar. Pretty good, more filling than expected and a great treat. Of note, for high altitude, need to bake an extra 5-10 minutes. Submitted by:
MEOQUINN
(6/6/12)
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What a treat--hard to believe they're so low in fat and sugar. Submitted by:
STORYCRAFTER
(3/31/12)
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the batter smelled strange when i was mixing it, but the muffins turned out well. i didn't have any baking splenda so i used half a cup of sugar. they turned out not very sweet and dense, like scones. i am going to sprinkle some powdered sugar on top and take them to work tomorrow! Submitted by:
MELOVE
(2/19/12)
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Very tasty for a low fat recipe. Didn't have a problem with sticking as I used no-cal baking spray on the muffin pans and they slid right out. Used all ingredients in recipe as directed. WIll definetely be making these again. Great for a mid-morning snack with tea. Submitted by:
WHYGEE
(10/14/11)
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I used 1/2 cup of sugar instead of splenda or stevia. The muffins only took 13 minutes to cook. Excellent recipe!!! It doesn't even taste like a healthy recipe!!! Very easy to preapre!
Submitted by:
SUECHARLES1
(10/11/11)
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These were good. Though I did use 1/2 cup of sugar since I don't like Splenda. Still turned out good. Will be making these again soon. Submitted by:
BLUEWOLFCHICK
(9/27/11)
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Especially good right out of the oven. Though I think I would like them more with less whole wheat flour, and regular sugar. Submitted by:
KHCANNON
(9/27/11)
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These are great!!! My girls love them & I love the fact that they're not loaded with sugar! YUM!!! Submitted by:
SARAHSTRANGFORD
(9/13/11)
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Good flavor....do NOT over-mix...and do NOT use muffin liners. I'm getting add'l fiber from the papers as they muffins don't come out. Very frustrating. Submitted by:
BSLIC70
(9/13/11)
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I've had these before and they were delicious. I didn't miss the fat at all. Submitted by:
MAGICWAND719
(9/4/11)
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Really great. I made 12 muffins so they are bigger (and some more calories each) and used truvia to sweeten. Delish.. I will try to add some ground flax next time as someone suggested... Submitted by:
GONEWLIFE
(9/4/11)
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Great muffins - appearance and taste are very, very good considering they are so low cal/fat. Will keep this one! Submitted by:
VIKTORIALYN
(6/20/11)
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I used 1 cup of applesauce instead of sugar, and 1/2 cup of almond milk. I also sprinkled the top with walnuts before baking. Submitted by:
ACCIOHEALTHYME
(6/19/11)
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Best when fresh from oven. The kids enjoyed them very much. I find that substituting applesauce for all fat gives the product a bit of a rubbery texture. If I try these again, I think I'll try half and half. Submitted by:
GREENMOUSE
(5/19/11)
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