Banana Dark Chocolate Chip Muffins

These banana chocolate chip muffins are the best muffins I’ve ever made.  I don’t even care they are 17 Weight Watchers points or 370 calories each.  I have Quin from Butter Be Ready for the base of this recipe.  A couple weeks ago I ran across her recipe for Blueberry Streusel Muffins and I made them four times in two weeks.  The perfect muffin for gifting neighbors.

For this recipe I decided to use fresh bananas and dark chocolate chips and I am loving the chunks of banana in these muffins.  My alterations from Quin’s original recipe is I used half the amount of streusel topping, substituted nonfat Greek yogurt for the sour cream, and I bake my muffins at 425 for the first 7 minutes, then reduce the oven to 350 and cook 13 additional minutes.

Ingredients

• flour (I used all-purpose)
• sugar
• brown sugar
• cinnamon sugar (in place of the cinnamon in her recipe)
• greek yogurt
• butter
• baking powder
• eggs
• oil (I used olive oil, Quin used vegetable)
• bananas
• dark chocolate chips (Walmart has them at a pretty good price)

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Banana Dark Chocolate Chip Muffins

Yield: 15

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

This recipe is adapted from Quin from Butter Be Ready. Link to her original recipe will be in the notes section.

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Ingredients

• Streusel Topping:
• 1/2 cup all-purpose flour
• 1/4 cup sugar
• 1/4 cup brown sugar
• 1 tablespoon cinnamon sugar
• 4 tablespoons butter, softened
• Muffins:
• 2 cups all-purpose flour
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 2 large eggs
• 1 cup sugar
• 1/2 cup oil (I used olive oil)
• 1 cup nonfat Greek yogurt
• 1 teaspoon vanilla extract
• 2 bananas, fresh and diced
• 1 cup dark chocolate chips

Instructions

1. Preheat oven to 425.
2. Line a 12 cup muffin tin with paper liners, or use nonstick spray.
3. Make the streusel topping: combined the flour, sugar brown sugar and cinnamon. Add butter and using a fork to incorporate the butter. Alternatively, you can melt the butter for a more coarse topping.
4. In a bowl, mix the flour, baking powder, salt and whisk to combine. Add the bananas and chocolate chips and toss to coat. Set aside.
5. In a large bowl, mix the eggs, sugar, oil, yogurt and vanilla extract and whisk until combined. Add the flour mixture to this mixture and stir to combine until all the flour is incorporated.
6. Scoop the batter into each muffin liner until it reaches the top. Divide the streusel topping over the top of each muffin, pressing slightly so it sticks to the batter.
7. Bake at 425 for 7 minutes, then reduce the temperature to 350 and bake for 13 more minutes. Let cool in the muffin tin for 10 minutes before cooling on a wire rack.

Notes

Quin's original Blueberry Muffin recipe can be found HERE.

When I added this to the WW recipe builder, each muffin is 17 points. If you count calories or macros, each one is 370 calories, 17 fat, 52 carbs, 2 fiber and 6 protein.

Did you make this recipe?

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Temperature for Muffins

I start my muffins at 425°F for the first 7 minutes to give them a quick blast of heat, which helps the batter rise fast and creates those tall, bakery-style domed tops. That initial high temperature sets the structure on the outside, so they don’t spread. Then I reduce the oven to 350°F for the remaining 13 minutes so the muffins can bake through evenly without drying out or over-browning. The result is a muffin that’s fluffy and tender inside with a perfectly golden top every single time.

Check out that crumb!  I absolutely love how these muffins turned out.  And yes, I can make 17 Weight Watcher points work in my week.  That’s when the zero point foods come into play.  

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