Okay y’all…can you believe that…
1. It’s already the end of September??!
2. We are already seeing Christmas decor in stores? 
and…
3. We haven’t posted a Chocolate Banana Muffin recipe yet?!
We are shocked, too. We love all things chocolate and banana. So, it’s time to add this to our recipe index!
We rounded up some of our favorite variations of the classic chocolate banana baked good, swapped out a few of the heavier ingredients with some of our go-to alternatives, and this insanely delicious Skinny Chocolate Banana Muffin emerged.
These muffins are so simple! You can mix the batter up in one bowl in under 5 minutes. They are shockingly low calorie and have zero added sugar (well, except for the chocolate chips – which are a non-negotiable in this household 
). If desired, you can easily swap the chocolate chips for the sugar free alternative.
The key 
to these babies are oat flour (we love this flour alternative, as it tastes amazing + keeps you fueled throughout the day) and extremely ripe bananas. Not only are ripe bananas super easy to mash when especially ripe, they are a lot sweeter, providing natural sweetness to your baked goods rather than having to add in extra sugar to sweeten it.
We won’t lie, these taste just like a muffin you would get at a bakery, or dare we say…Starbucks?! 
They. Are. So. Good! 
Go on, babes…B.Y.O.B (bring your own bananas)! 
We will meet you in the kitchen… 
What You Need
• 1 and 1/2 cups (190g) oat flour*
• 1/2 cup (50g) unsweetened cocoa powder
• 3/4 cup (150g) powdered Stevia (or Splenda)
• 2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup chocolate chips (any kind you prefer)
• 1 large egg, room temperature
• 2 large very ripe bananas, mashed
• 2 teaspoons vanilla extract
• 1/4 cup (60ml) coconut oil (melted)
• 1 cup (240g) non-fat Greek-style yogurt
*If you don’t have oat flour, you can easily make your own (we always do) by pulsing in a food processor or blender old fashioned oats until it’s a fine powder. Store extra for other baking adventures!
Step by Step
1. Preheat the oven to 400 F degrees.
2. Line a 12-cavity muffin pan with parchment paper liners, or spray with nonstick baking spray. Set aside.
3. In a large mixing bowl, mix together with a spatula the egg, mashed bananas, vanilla, coconut oil, and yogurt. Add in the oat flour, cocoa powder, sugar, baking powder, baking soda, and salt. Toss in the chocolate chips. Mix until just combined.
4. Spoon the batter (or use a Baking Scoop Disher like we did…it makes this process so easy!) evenly across the 12-cavity muffin pan. Fill to the top (they batter won’t rise that much while baking). We topped with a few extra chocolate chips, but totally optional. You could even top with slices of bananas!
5. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs.
5. Let muffins cool for 10 minutes, then transfer to a cooling rack.
6. We highly suggest you enjoy while still slightly warm.
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Skinny Chocolate Banana Muffins
Ingredients
- 1 and 1/2 cups 190g oat flour
- 1/2 cup 50g unsweetened cocoa powder
- 3/4 cup 150g powdered Stevia (or Splenda)
- 2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup chocolate chips any kind you prefer
- 1 large egg room temperature
- 2 large very ripe bananas mashed
- 2 teaspoons vanilla extract
- 1/4 cup 60ml coconut oil
- 1 cup 240g non-fat Greek-style yogurt
Instructions
- Preheat the oven to 400 F degrees.
- Line a 12-cavity muffin pan with parchment paper liners, or spray with nonstick baking spray. Set aside.
- In a large mixing bowl, mix together with a spatula the egg, mashed bananas, vanilla, coconut oil, and yogurt. Add in the oat flour, cocoa powder, sugar, baking powder, baking soda, and salt. Toss in the chocolate chips. Mix until just combined.
- Spoon the batter (or use a Baking Scoop Disher like we did…it makes this process so easy!) evenly across the 12-cavity muffin pan. Fill to the top (they batter won’t rise that much while baking). We topped with a few extra chocolate chips, but totally optional. You could even top with slices of bananas!
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs. Let muffins cool for 10 minutes, then transfer to a cooling rack.
- We highly suggest you enjoy while still slightly warm
