Skinny Banana Chocolate Chip Recipe

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Sally's Baking Addiction: Irresistible Cookies, Cupcakes, and Desserts for Your Sweet-Tooth FixHealthy or low-fat baked goods have a bad rap. They are known for lacking flavor and moisture, often tasting dry and bland. These bikini-friendly muffins are the complete opposite! In fact, my friends didn’t even know they were healthy until I told them. The muffins are sweetened with a touch of honey, brown sugar, and chocolate chips. Because even if you’re watching what you eat, there is always room for chocolate!

  • Yield: 14 muffins
  • Preparation Time: 10 Minutes
  • Total Time: 30 Minutes


  • 2½ cups (310 g) white whole wheat flour (or mix of whole wheat and all-purpose flours)
  • 1 tsp baking soda
  • ¼ tsp salt
  • ½ tsp ground cinnamon
  • ¼ cup (85 g) honey
  • ½ cup (100 g) light brown sugar, loosely packed
  • 2 large ripe bananas, mashed
  • ¼ cup (60 g) non-fat yogurt
  • 1 egg, beaten
  • 1 tsp vanilla extract
  • ¾ cup (180 ml) milk
  • ¾ cup (135 g) chocolate chips
  • 1 thinly sliced banana, for topping
How to Make It
  1. Preheat the oven to 325°F. Spray a 12-count muffin pan with non stick spray. Set aside.
  2. In a large bowl, gently toss the flour, baking soda, salt, and cinnamon together until combined. Set aside.
  3. In a separate bowl, whisk the honey and brown sugar together until relatively smooth. Add the mashed banana, yogurt, beaten egg, and vanilla extract. Slowly pour the wet ingredients into the dry ingredients. Gently begin to fold it all together it will be very thick. Add the milk slowly and continue to gently mix the ingredients together. The milk will thin everything out, but the batter will still remain thick. Fold in the chocolate chips. Do not overmix the batter.
  4. Divide the batter between 12 muffin tins, filling them all the way to the top. If you have leftover batter, bake 1 more batch, filling the empty muffin tins with water to prevent the pan from warping. Top the batter with 2–3 thin slices of the banana. Bake for 17–18 minutes until very lightly browned on the edges. A toothpick inserted in the center should come out clean. Allow to cool in the pan for 10 minutes. The muffins will remain fresh in an airtight container at room temperature for up to 5 days. Muffins can be frozen up to 3 months.

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