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Chocolate Banana Muffins Under 100 Calories - Light, Moist, and Easy

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 2 large very ripe bananas (about 1 cup mashed)
  • 1 large egg
  • 1/3 cup plain nonfat Greek yogurt (or low-fat)
  • 2 tablespoons avocado oil (or light olive oil)
  • 1/3 cup granulated sugar (or coconut sugar)
  • 1 teaspoon vanilla extract
  • 3/4 cup white whole wheat flour (or all-purpose flour)
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • Optional: 2 tablespoons mini chocolate chips (adds about 5–8 calories per muffin depending on brand)

Method
 

  1. Prep the pan and oven: Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups. Liners help with portion control and clean release.
  2. Mash the bananas: In a large bowl, mash the bananas until mostly smooth. A few small lumps are fine and add texture.
  3. Whisk in the wet ingredients: Add the egg, Greek yogurt, oil, sugar, and vanilla. Whisk until the mixture looks creamy and well combined.
  4. Combine the dry ingredients: Sprinkle the flour, cocoa powder, baking powder, baking soda, and salt over the wet mixture. Gently fold with a spatula until just combined. Do not overmix.
  5. Add optional chips: If using mini chocolate chips, fold them in now. Reserve a few to sprinkle on top for a bakery-style look.
  6. Portion the batter: Divide evenly among the 12 muffin cups. The cups should be about two-thirds full.
  7. Bake: Bake for 12–15 minutes, or until the tops spring back lightly and a toothpick comes out with a few moist crumbs (not wet batter).
  8. Cool: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. This helps set the crumb and keeps them tender.