Skinny Banana Chocolate Chip Muffins

These Banana Chocolate Chip muffins are full of flavor, with much less fat than the traditional version. Perfect if you’re watching what you eat, but still crave delicious food!

Skinny Banana Chocolate Chip Muffins are delicious and flavorful, while being light in fat and calories!

My workouts are still going strong! You may remember from instagram I made these muffins several months ago! It took so much willpower to hold off on sharing this recipe. It also took me several tries to get this recipe perfect.

I didn’t want a dense, dry, low fat muffins. I wanted a muffin that was lower in calories and fat, but still sweet and delicious!

Skinny Banana Chocolate Chip Muffins are delicious and flavorful, while being light in fat and calories!

My family LOVES muffins, and they of course expect sugary, delicious muffins from my kitchen. Can you believe no one complained when these healthier muffins were brought out for breakfast? They are so full of flavor and the texture is perfect.

The extra chocolate chips are just the sweetness these muffins need, and the bananas give great texture and moisture to these muffins! I know I’ve said it before, but baked goods with my morning coffee are such a treat. I’m not one to enjoy eggs or oatmeal, I’ve tried. So instead, I’ll enjoy these no guilt muffins with my coffee! Who’s with me?

Skinny Banana Chocolate Chip Muffins are delicious and flavorful, while being light in fat and calories!

I even made an extra batch of mini muffins. In case anyone asked! These muffins are great for the freezer too, if you want to work on portion control!

Skinny Banana Chocolate Chip Muffins are delicious and flavorful, while being light in fat and calories!

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Yield: about 18 muffins

Skinny Banana Chocolate Chip Muffins

Prep Time 15 minutes
Cook Time 18 minutes


  • 2 Tbsp honey
  • ¼ cup agave nectar
  • 1 large egg
  • 1 tsp vanilla extract
  • 3 large bananas, mashed
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp kosher salt
  • 6 oz Vanilla Greek Yogurt
  • ½ cup mini semi-sweet chocolate morsels


  1. In a large mixing bowl, beat honey, agave nectar, egg, vanilla and banana until blended. Add flours, baking powder, baking soda, salt, and yogurt. Beat for 1-2 minutes until fully combined. Fold in chocolate morsels.
  2. Grease cupcake tin with nonstick baking spray. Spoon batter into each tin (about ¼ cup).
  3. Bake in a 350 degree F oven for 18-20 minutes. For mini muffins, bake 11-13 minutes.
  4. Remove and cool on wire rack. Store in an airtight container for up to 5 days or freeze for later use. ENJOY.


  • For mini muffins, recipe makes about 36 muffins.

Did you make this recipe?

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Love Muffins? Here are a few of my favorite recipes…


Chocolate Banana Muffins...easy and delicious, full of flavor!


Pumpkin Muffins with Maple Glaze…these are so good, don’t forget the streusel on top!

Speaking of pumpkin…don’t forget to give these Skinny Pumpkin Energy bites a try!


Still looking for more muffin recipes? I’ve got you covered with my “Breakfast Table Goodies” Pinterest board!

Skinny Banana Chocolate Chip Muffins are delicious and flavorful, while being light in fat and calories!

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

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Posted on January 4, 2014

Comments & Reviews

  1. I constantly look (in vain) at the comments section of internet recipes to see the ratings of the recipe, to see how they came out, cooking tips and suggestions and all I EVER find is a bunch of people saying how great they ” look” but nobody’s ever actually tried them. Hardly ever, at all. Can someone explain this phenomenon to me?

    1. It’s usually because bloggers have friends who share their recipes on social media. Then they comment to say “can’t wait to try this.” I love when people follow up with their actual thoughts, tips, tricks, etc about a recipe of mine!

  2. These are delicious. I was referred by Dana @ KissMyList

    I was in such a hurry that I didn’t notice that it makes 18. So I have 12 big muffins. Just as well. I was satisfied with one, whereas with a smaller one I may have eaten two. Also they were done in 23 mins. This recipe is a keeper.

  3. I’ve been craving something banana and chocolatey, but something that wouldn’t make me feel bloated after (10?!) too many servings. I tried these out today and I am officially addicted!!! So moist and fluffy, with just the right amount of sweetness. Thanks so much for the recipe!
    xo Olivia

  4. Pinned and have all the ingredients to make these. Only thing I didn’t have was Greek Yogurt. But wanted to pick up somefresh flowers and picked up the yogurt. Not a fan of any type of yogurt, the smell alone makes me run in the opposite direction. However, by the look of this recipe I just had to try making them. In the oven as we speak and we shall see. Sure the huibby will love them!!!

  5. These look amazing! Can’t wait to enjoy them over coffee this weekend. I may have missed this, but do you happen to have calories calculated for these bad boys? Thanks! 🙂

      1. Thanks Aimee. No surprise- they were delicious! For anyone else who might be curious, I clocked these at 151 calories if you make 16 muffins or 134 cals if you make 18. Thanks again!

  6. Skinny muffins?! Love them! I am so glad you can make basic recipes like this “skinny” and they taste just as delicious! The chocolate chips make these banana muffins look so much more sinful than they actually are!

    1. Thanks girl!! It took several tries to get the texture right on these, but worth every fail!!

  7. I adore skinny muffins! Great for breakfast or snacks and I love how well they freeze. These look wonderful!

  8. I would not complain having one of these muffins for breakfast with a cup of coffee. They sound so good and those mini chocolate chips make them so irresistible.

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