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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 91.7
  • Total Fat: 0.6 g
  • Cholesterol: 11.4 mg
  • Sodium: 70.4 mg
  • Total Carbs: 16.1 g
  • Dietary Fiber: 1.5 g
  • Protein: 2.4 g

View full nutritional breakdown of Banana Chocolate Chip Muffins calories by ingredient
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Banana Chocolate Chip Muffins

Submitted by: FIREFLY75
Banana Chocolate Chip Muffins

Introduction

Not too sweet but not too healthy, these delightful muffins are equally delicious for breakfast or dessert. Not too sweet but not too healthy, these delightful muffins are equally delicious for breakfast or dessert.
Number of Servings: 16

Ingredients

    1 cup bananas, mashed (about 2 1/2 medium bananas)
    1 large egg
    1/2 cup applesauce
    1 tbsp stevia or 1/2 cup splenda
    1 cup whole wheat flour
    1 cup regular flour
    1/4 cup milk, 1%
    1/4 tsp vanilla extract
    2 tsp baking powder
    3 tbsp semi-sweet mini chocolate chips

Directions

Mix all ingredients in large bowl. Fill 16 muffin tins or papers about halfway. (I used an ice cream scoop because the dough was thick.)
Bake 350 degrees for 20 minutes.
Enjoy!







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Member Ratings For This Recipe


  • Incredible!
    100 of 101 people found this review helpful
    I thought they were wonderful and I'm not a huge fan of bananas. Didn't have muffin pans (we r packing for a move) so I just sprayed a 9 x 13 pan and poured the batter in there and cut into 16 servings. They came out very easily and tasted great. Will def make again... and highly recommend. - 6/11/09

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  • 66 of 67 people found this review helpful
    Tip for making great baked goods: don't over mix the ingredients or you will get a chewy, dried product. - 6/22/09

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  • Very Good
    53 of 58 people found this review helpful
    I just chopped up some of my 80% dark chocolate bar instead of the semi-sweet chips.I found it necessary to use the 1/2 reg.flour for texture.All ww flour seemed to be dry.I also add 1 tbl. flameal for fiber...Chef Jim - 5/10/09

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  • Incredible!
    50 of 51 people found this review helpful
    I would add 1/2 teaspoon ginger in place of the Splenda to get the sweet taste. - 6/22/09

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  • Incredible!
    49 of 49 people found this review helpful
    These aren't good, THEY ARE GREAT!!!!!I used 3 bananas and 2 medium eggs and sprayed my muffin tin with no stick spray. Super Delicious, SIMPLY THE BEST BANANA BREAD RECIPE THAT I'VE EVER DONE. THANKS for sharing, as I might not share my banana chocolate chip muffins, LOL. Have a grrrreat day!Tony - 4/8/09

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  • Very Good
    49 of 49 people found this review helpful
    Very yummy!! The first time I made them they wouldn't come out of the papers so now I use a tin sprayed with Pam. They're a favourite in my house! - 11/12/07

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  • Good
    35 of 38 people found this review helpful
    These are good for the calories, but I had a few problems with them. First, they stuck badly to the paper liners - next time I'll use PAM. Secondly, they need some salt. When I added a little salted butter to one the other night, it greatly improved the taste. Next time I'll add salt. - 11/17/07

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  • Incredible!
    32 of 38 people found this review helpful
    these turned out awesome! and it's the easiest recipe....mix everything together and bake! i made this both as a 9x13 cake, and 16 muffins. i sprayed the baking dish(es) and they turned out great. my only sub was 1/2 C. raw sugar in place of splenda, i don't care for artificial sweeteners. - 8/24/09

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  • Incredible!
    27 of 27 people found this review helpful
    This was the best muffin recipe that I have found, yet. They were great. Thanks for posting!! - 7/22/08

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  • Very Good
    26 of 26 people found this review helpful
    I thought these were very tasty for a lowfat recipe. I just sprayed the muffin tin with cooking spray and they came out very easily. Thanks for the recipe. - 8/6/08

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  • Incredible!
    22 of 23 people found this review helpful
    These are so awesome!!! My kids love them. I used a tbsp flax seed, wheat germ and added some oatmeal to them. Also, used egg whites instead of eggs! Total hit in our home! Used rice milk because I have a lactose intolerant child! Great! - 2/8/10

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  • Very Good
    22 of 22 people found this review helpful
    I used Reynold's foil liners and these released perfectly. Good flavor, but a little tough/more firm than "regular muffins" (to be expected in low fat/no sugar added baked items) They pack well in a lunch bag! I will be making these often! - 4/22/09

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  • Incredible!
    20 of 20 people found this review helpful
    After reading lots of reviews I added a little cinnamon to these, was careful to mix only until dough was moistened and filled the muffins a little fuller - for 12 regular size. This is EXCELLENT!!! I LOVE them. Thanks for sharing! :) - 4/13/10

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  • Incredible!
    20 of 20 people found this review helpful
    I just love these little guys! They freeze well so I make couple batches so I´ve got ´em on hand when I want ´em! - 3/14/07

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  • 18 of 20 people found this review helpful
    very good recipe, leave out the chocolate chips add a few nuts, really good - 8/7/08

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  • Good
    18 of 19 people found this review helpful
    These are very tasty considering they are lower fat/cal. A little chewey, but nice chocolate and banana flavor. I didn't use muffin liners, I just sprayed tins with pam before baking, came right out. - 3/29/07

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  • Very Good
    17 of 17 people found this review helpful
    These were very good! I followed the recipe except added 1/2 t. of vanilla. Also just made 12, could have made more but didn't want to do another pan. They are a little chewy but very good. - 9/25/09

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  • 17 of 20 people found this review helpful
    These are really good with peanut butter chips instead of chocolate(Hey Elvis fans) - 8/30/09

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  • Very Good
    17 of 17 people found this review helpful
    Yummy! I used milk chocolate chips and peach flavored applesauce. I made 2 batches of mini muffins - total of 36 - 3 per serving. Bake time is shortened for the mini muffins. Do not overbake or they are chewy and a little tough, but the flavor was still exceptional! - 5/11/09

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  • Very Good
    16 of 16 people found this review helpful
    These taste very good although they are a little doughy/chewy. I also couldn't get them off the papers so next time I will just spray the pans - 6/27/07

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  • Incredible!
    15 of 15 people found this review helpful
    I used all whole wheat flour and the came out wonderful! Very moist, nice flavor. - 6/11/09

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  • Very Good
    15 of 15 people found this review helpful
    Pretty good. My family liked them. I'm still getting used to baked items using wheat flour as the consistency is just different. The flavor was good and recipe made 18 muffins for me, so I froze 6 for later in the month. Good for dessert, snack or as breakfast! - 6/8/09

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  • O.K.
    15 of 22 people found this review helpful
    I was very excited about this recipe and was a little disapointed. The muffins were very dry and not very flavorful... I did use all wheat flour though, so it may be my own fault.. - 12/5/08

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  • 14 of 14 people found this review helpful
    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! - 4/12/10

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  • 14 of 14 people found this review helpful
    So moist and wonderful - 8/6/08

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