Secretly Healthy Chocolate Chip Banana Muffins

Published by riseandbrine on April 24, 2020April 24, 2020

Lately I’ve found myself with a serious sweet tooth.. a sweet tooth that chants “cupcakes! cupcakes!” every chance it gets. To combat the sugar-gremlins tormenting me, I whipped up a batch of these secretly healthy chocolate chip banana muffins!

This recipe starts with one of my all time favorite recipes: my super moist, skinny banana bread recipe – made using FIVE ripe bananas and minimal flour, to make it extra moist (and a little healthier!). I tweaked it a bit by adding chocolate chips, and baking in a muffin tin. Be sure to use cupcake liners to trick yourself into thinking these are cupcakes!

I also updated the peanut butter frosting recipe to make these healthy chocolate chip banana muffins taste and feel a little more like cupcakes, while still being on the healthy side. Nothing beats something that TASTES bad for you, but is actually low-carb and packed with vitamins!

To combat the sugar-gremlins tormenting me, I whipped up a batch of these secretly healthy chocolate chip banana muffins!

The secret to super moist chocolate chip banana muffins

1. Do NOT over-mix the batter. Mix only until you no longer see dry bits, but then STOP! Resist the urge to stir more….. I know we LOVE stirring! But you must resist or else they will be rubbery.

2. Do NOT over-bake them. Check the chocolate chip banana muffins after 20 minutes by sticking a knife in the middle of one of the muffins. If the knife comes out doughy give them another 2-5 minutes, depending how doughy they were. Twenty-five minutes should be plenty of time for these. If sticky crumbs stick to the knife (not slimy dough), it is time to take them out. the muffins will continue to cook slightly as they cool.

Secretly Healthy Chocolate Chip Banana Muffins

5 from 1 vote

Print Recipe

Ingredients

Chocolate Chip Banana Muffins

1.5 Tbsp Butter, softened
3 Tbsp Brown Sugar
2 Tbsp White Sugar
1 Egg
1.5 Tbsp Canola Oil
5 Brown Bananas, smashed
1 Tbsp Vanilla Extract
1 tsp Ground Cinnamon
1 tsp Baking Powder
1 tsp Baking soda
1/2 tsp Salt
1 1/2 C Flour
3/4 C Chocolate chips

Peanut Butter Yogurt Frosting

1/2 C Plain Whole Milk Greek Yogurt Regular plain yogurt will also work.
1/2 C Teddies Peanut Butter
2 Tbsp Honey
1/2 tsp Ground Cinnamon

Instructions

Mix the butter and sugars together until very well blended. Mix in the egg and beat thoroughly by hand. Add in the oil, bananas and vanilla and mix well.
In a separate bowl, mix all remaining dry ingredients.
Carefully mix dry ingredients into wet ingredients until just barely blended. You will still see some small flour patches in the batter. If you over-mix it, the muffins will become rubbery.
Line 12 muffin tins with paper cupcake liners and spray with nonstick cooking spray. Pour batter into the cups, filling almost to the top.
Bake for 20-25 minutes at 350-degrees, or until a knife just barely comes out clean when inserted into the center of a muffin.
While muffins are baking, mix all frosting ingredients well – it should be the consistency of buttercream frosting.
Once muffins are done, let cool for 10 minutes before removing fro the tin to cool the rest of the way.
Once cool, top with a thick layer of the frosting. Store in the refrigerator. Enjoy!