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Banana Chocolate Chip Muffins Under 100 Calories - Light, Easy, and Satisfying

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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 3 medium ripe bananas, well mashed (about 1 1/4 cups)
  • 1 large egg
  • 1/3 cup plain nonfat Greek yogurt
  • 2 tablespoons neutral oil (like canola or avocado)
  • 1 teaspoon vanilla extract
  • 1/3 cup granulated sugar (or coconut sugar)
  • 1 cup white whole wheat flour (or half all-purpose, half whole wheat)
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon fine salt
  • 1/2 teaspoon ground cinnamon (optional but lovely)
  • 1/3 cup mini chocolate chips
  • Nonstick spray or paper liners

Method
 

  1. Preheat and prep: Heat your oven to 350°F (175°C). Line a mini muffin pan with liners or coat lightly with nonstick spray.
  2. Mix wet ingredients: In a medium bowl, whisk the mashed bananas, egg, yogurt, oil, vanilla, and sugar until smooth and well combined.
  3. Combine dry ingredients: In a separate bowl, whisk the flour, baking soda, baking powder, salt, and cinnamon.
  4. Bring it together: Add the dry ingredients to the wet ingredients. Stir gently with a spatula until just combined. Do not overmix—some small lumps are okay.
  5. Fold in chips: Sprinkle in the mini chocolate chips and fold lightly so they’re evenly distributed.
  6. Portion the batter: Fill each mini muffin cup about 3/4 full. For small regular muffins, fill each cup just over halfway.
  7. Bake: Mini muffins take about 12–15 minutes; small regular muffins take 15–18 minutes. They’re done when the tops spring back lightly and a toothpick comes out clean or with a few moist crumbs.
  8. Cool: Let muffins sit in the pan for 2–3 minutes, then transfer to a wire rack to cool completely. This helps them stay tender and not soggy.