Banana Chocolate Muffins Recipes

Not too sweet but not too healthy, these delightful muffins are equally delicious for breakfast or dessert.

Moist and not too sweet, these banana-chocolate chip muffins are tasty for breakfast, dessert, or a snack.

This will look like a cupcake, but it's healthy enough to be part of breakfast!

This is a tweaked recipe shared by a Spark friend. It is also my first Spark Recipe, so go easy on me. The nutritional info doesn't match exactly to what I have, but it's pretty close. These muffins are fantastic and I recommend you have plans to freeze or share them so you don't eat them all. Don't be afraid of the whole wheat flour. Due to the bananas these come out moist and delicious, not dry and compact.

This recipe makes about 24 mini muffins or 12 large ones. (It usually seems to make a little more, maybe 28 small ones or 13 large, etc.)

Recipe tested 11/12/13 - very good!
Might try to double the recipe next time

Low calorie treats to quench the tinge for those chocolate lovers.

Low in sugar and fat, these muffins get their flavor from a great combination of banana, bittersweet chocolate and oats. At about 80 calories a piece, they make for an incredible treat! Try with your own combination of nuts and fruit!

These are really moist and delicious. They freeze beautifully and can be reheated in the microwave at half power for 30 seconds.

I tried to make this recipe as healthy as I could but I think I need some advice. There are no eggs and no sugar but I did use banana and honey to sweeten them and of course the chocolate chips. They were fantastic though!

Time for some xmas baking! This year, I'm trying healthy recipes :-)

These are very-easy-to-make muffins with a slight banana aroma and mouth full of chocolate!
The original recipe came from Food&Wine magazine. I have reduced the amount of sugar significantly as the ripen banana is usually very sweet. And I made three times less muffins than the original recipe called.

Moist, tender, banana muffins, with chocolate chips.

A fresh take on an old family favourite, modified from The Joy of Vegan Baking

I borrowed this recipe from the list on here and made some adjustments - Add chocolate chips and walnuts as well as changed the amount of sugar and flour. These are delicious!! My fiance and I loved them!!

From Cook Yourself Thin cookbook. The recipe book says each serving is 200 calories.

http://honestfare.com/almond-meal-banana-m
uffins/
(This is not my recipe)

These have a delicate taste, if you like muffins with more spice add nutmeg, cinnamon or mixed spice.

This recipe is from the book Cook Yourself Thin

A delicious, thick muffin that's perfect served warm and ideal for a light breakfast!

Some yummy and easy to make muffins. You wont be able to stop eating them.

Moist and nutty, these slightly sweet muffins are rich and moist from ripe bananas, buttermilk and peanut butter and a great source of protein from hemp.

These taste wonderful and my kids loved them! A great way to get them to eat fruit. I used decaf coffee granules and cut back on the fat by using applesauce. These should still be eaten in moderation! You could also add less chocolate chips to save on calories. I tweaked this recipe for a healthier version. Original recipe from Shelley Ross. Thanks!

At 155 calories each you won't feel like you're missing anything with these extra moist and delicious muffins!

Delicious LOW-CAL muffins you don't have to feel guilty about eating one...or two!

Low Carb (only 11 carbs) Muffins made with Soy and Almond flours. Feel free to use any fruit you like (blueberries, raspberries, apples, etc.) and adjust the nutritional value accordingly.