Low calorie chocolate banana bread muffins
So we’ve made low calorie banana bread, low calorie chocolate banana bread and low calorie banana bread muffins – the only right next step would obviously be low calorie chocolate banana bread muffins, right? These muffins are so moist, so rich and so so delicious for just 77 calories a muffin! So grab that overripe banana sitting in your pantry and lets bake!
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I am a sucker for any banana bread recipe – traditional or not. My low calorie chocolate chip banana bread recipe was so popular I had to make the chocolate version of it. It is just as popular and for good reason – it’s insanely good for just 100 calories a slice! These low calorie chocolate banana bread muffins felt like the right next step – they’re just as delicious as the chocolate banana bread but quicker to make and easier for snack prep!
Not only are these muffins so quick and easy to make, they are truly magical. These are the kind of muffins you think about days later. They’re so moist and rich in chocolate flavor, you would never think they were so low in calories! But because they are, you’re going to want to make them over and over again and have multiple for fewer calories than one traditional chocolate muffin!
So if you’re a chocolate lover and on a weight loss journey, there is nothing stopping you from getting your fix when you’re having a craving. And if you’re in need of more low calorie chocolate sweet treats, here are some of my faves – 54 calorie brownies, 94 calorie brookies, 125 calorie hot chocolate cookies, 77 calorie chocolate donuts, 99 calorie chocolate mug cake.
Ingredients
Exact ingredient quantities can be found at the bottom of this page.
To make these low calorie chocolate banana bread muffins you will need:
Banana – This recipe calls for one overripe banana.
Egg – One egg at room temperature. To quickly get a refrigerated egg to room temperature, place it into a bowl of warm water for at least 10 minutes.
0% fat greek yogurt – Greek yogurt is thicker than regular yogurt and is perfect for adding moisture to these muffins. You can use 0% fat regular yogurt or even low-fat yogurt for this recipe but the calories may differ.
Vanilla – No muffin recipe is complete without vanilla!
0 calorie brown sugar – I find that this 0 calorie brown sugar alternative is perfect for muffins and cakes where you’d normally use brown sugar. It tastes almost identical and contains 0 calories! You can use any 0 calorie granulated sweetener here but be mindful of the conversion.
Self-raising flour – You can sub for plain/all-purpose flour with the addition of baking powder, baking soda and salt.
Unsweetened cocoa powder – Ensure you use unsweetened cocoa powder to reduce any added sugars and calories. A good quality, unsweetened cocoa powder will take these muffins from good to great so don’t underestimate it’s importance!
Salt – The best accompaniment to any chocolate dessert. It really brings out the chocolate flavor and balances the sweetness.
Baking powder – To help the muffins rise to perfection.
Cinnamon – A staple in any banana bread recipe!
How to make low calorie chocolate banana bread muffins
- Pre-heat oven to 200°C (390°F). Prep a 6-count muffin tray with muffin liners and set aside.
- In a medium bowl, mash the banana until smooth or with very few lumps. Add the egg, yogurt, vanilla and 0 calorie brown sugar and whisk until smooth.
- Add the flour, cocoa powder, baking powder, salt and cinnamon and whisk to combine. Divide the batter equally between the 6 muffin liners and bake for 10-15 minutes or until a toothpick inserted into the centre of the muffins comes out with a few crumbs.
- Allow the muffins to cool in the tray for a few minutes before enjoying!
Substitutions
0 calorie brown sugar – The sweetener I use is a 1:1 ratio of sweetener to sugar. If the sweetener you use is a different ratio to sugar then you would adjust accordingly.
Self-raising flour – Self-raising flour contains baking powder, baking soda and salt which makes it great for muffins. If you don’t have any to hand, you can use an equal amount of plain/all-purpose flour and add 3/4 tsp baking powder, 1/4 tsp baking soda and 1/4 tsp salt.
0% fat yogurt – You can use low-fat or even full-fat yogurt but the calories will differ. You can also use regular yogurt but I find that Greek yogurt is thicker and creamier which results in a fluffier and softer muffin.
Storage
These muffins can be stored in an airtight container at room temperature for up to 3 days. You can also store them in the fridge for up to 5 days. To freeze these muffins, place in an airtight container and freeze for up to 2 months!
more low calorie muffins…
Low calorie chocolate banana bread muffins
Ingredients
- 100 g overripe banana (1 medium banana)
- 1 egg
- 40 g 0% fat greek yogurt*
- ½ tsp vanilla extract
- 75 g 0 calorie brown sugar
- 70 g self-raising flour*
- 15 g unsweetened cocoa powder
- ½ tsp baking powder
- pinch of salt
- ¼ tsp cinnamon
Instructions
- Pre-heat oven to 200°C (390°F). Prep a 6-count muffin tray with muffin liners and set aside.
- In a medium bowl, mash the banana until smooth or with very few lumps. Add the egg, yogurt, vanilla and 0 calorie brown sugar and whisk until smooth. Add the flour, cocoa powder, baking powder, salt and cinnamon and whisk to combine.
- Divide the batter equally between the 6 muffin liners and bake for 10-15 minutes or until a toothpick inserted into the centre of the muffins comes out with a few crumbs.
- Allow the muffins to cool in the tray for a few minutes before enjoying!
Notes
Nutrition
I made these yesterday and my husband ate them all. They are so moist and delicious. Today we made a double batch. I’ll have to hide some from him.