Skinny Double Chocolate Banana Muffins


  • 3 medium ripe bananas, mashed
  • 1/4 cup honey
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 2 tablespoons extra virgin olive oil (can sub melted and cooled coconut oil, avocado oil or butter)
  • 1/2 cup 2% plain greek yogurt (nonfat also works)
  • 1 cup whole wheat pastry flour*
  • 1/2 cup unsweetened cocoa powder (use a high quality cocoa powder)
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup chocolate chips, divided


  1. Preheat oven to 350 degrees F.
  2. Mix wet ingredients together until well combined: ripe bananas, honey, vanilla, egg, oil and greek yogurt.
  3. Add dry ingredients to wet ingredients: whole wheat pastry flour, cocoa powder, baking soda and salt. Mix until combined. Stir in 1/3 cup of chocolate chips.
  4. Pour batter into greased muffin cups. Sprinkle remaining chocolate chips on top. Bake for 23-27 minutes until tester comes out clean.

Recipe Notes

  • *You can use a mix of regular whole wheat flour and all purpose, but these are best when made with whole wheat pastry flour.
  • I recommend using 2% plain greek yogurt because it adds a hint of moisture, but you can also use nonfat.

NutritionServings: 12 muffinsServing size: 1 muffinCalories: 180kcalFat: 8.1gSaturated fat: 3.6gCarbohydrates: 27.8gFiber: 4.1gSugar: 13.4gProtein: 4.6g

This article and recipe adapted from this site

You may also like