Banana Chocolate Chip Muffins

    25 mins

    This recipe has been created with the idea of lowering the fat content. These are so delicious - you'll never miss the fat, and chocolate still makes an appearance!

    197 people made this

    Serves: 12 

    • 190 g all-purpose flour
    • 6 g baking powder
    • 2 g baking soda
    • 1 g ground cinnamon
    • 0.8 g salt
    • 2 egg whites
    • 225 g mashed bananas
    • 150 g white sugar
    • 60 ml applesauce
    • 85 g semisweet chocolate chips

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Preheat oven to 200 C. Grease a 12 cup muffin pan or line each with paper muffin cups.
    2. Mix flour, baking powder, soda, cinnamon, salt and sugar together in a bowl. Mix in egg whites, apple sauce and banana until just moistened. Stir in chocolate bits. Spoon mixture evenly into muffin pans.
    3. Bake in the preheated oven for 15 to 20 minutes or until a wooden skewer inserted in the centre of a muffin comes out clean.

    Recently viewed

    Reviews and ratings
    Global ratings:

    Reviews in English (167)


    I really liked this recipe for a few different reasons...1st being the small amount of sugar...second the applesauce vs. oil...third the cinnamon... fourth...they were so darn good!! I did add the whole eggs tho, and I doubled the recipe and added a whole bag of bitter sweet chips. Yummy, thanks Angela!!  -  24 Jul 2007  (Review from Allrecipes US | Canada)


    My family loves these muffins! I make them as mini-muffins, as they seem a bit chewy as regular size muffins. My daughter (a semi-picky teen) would eat the whole batch if you let her! Makes about 48 mini-muffins; I bake them for 5-8 minutes.  -  04 Jun 2002  (Review from Allrecipes US | Canada)


    Go ahead and use the two whole eggs--they're not that bad for you. Reduce sugar to 1/2 cup and add 1 tsp. vanilla. I also just use one of those individual servings of applesauce, since that's all we ever have around. Although I wouldn't call this my favorite muffin recipe, the muffins keep well, travel well, freeze & reheat well, plus they are a snap to make. Finally, I haven't met a kid yet who doesn't like them, including my picky middle child who has a penchant for those huge "name-brand" grocery store muffins. Although they don't taste very much alike, he finds these to be an acceptable substitute.  -  06 Apr 2004  (Review from Allrecipes US | Canada)