These Banana Chocolate Chip Muffins-are the most delicious low point banana chocolate muffins you’ll ever make. They make for a fantastic meal prep recipe!

Be sure to check out more delicious low point muffins here:

One Point Blueberry Muffins

Cinnamon and Pumpkin Spice Muffins

Skinny Blueberry Lemon Muffins

Vanilla Cornbread Muffins

Skinny Raspberry Lemon Muffins

What ingredients do I need to make these Banana Chocolate Chip Muffins

• Ripe bananas, medium-large
• Egg
• Vanilla or banana extract
• Zero point brown sugar substitute – I use Lakanto Monkfruit BROWN or GOLDEN Sweetener
• Zero point white sugar substitute- I use Lakanto Monkfruit Classic Sweetener
• Baking soda
• Baking powder
• Gold Medal self rising flour
• Land o lakes made with canola oil light butter melted or you can substitute 3 Tbsp of unsweetened applesauce in place of the light butter.
• No sugar added chocolate chips or any sugar free chocolate chips I like to use ChocZero no sugar added milk chocolate or dark Lily’s Chocolate Chips

What sweetener do I use for these Banana Chocolate Chip Muffins?

I love to use Lakanto Classic Monkfuit Sweetener and Lakanto Golden or Brown Monkfruit Sweetener in my baking recipes. The Classic is a zero point white granulated sugar substitute and the Brown or Golden is a zero point brown sugar substitute.  

Lakanto MonkFruit Sweetener is a zero glycemic, zero calorie and all natural sugar substitute. It is by far the best tasting sugar alternative and has zero aftertaste or gritty texture like some of the sugar alternatives have. It has a 1:1 ratio to real sugar-so if you were to use a different sugar substitute you will want to use the measurement that would be equal to real sugar. If you use a different sugar alternative you’ll want to check the point value on the brand you use. They can vary in points. 

TASTES just like sugar | Zero net carbs, Zero calorie, Zero glycemic Sweetener

1:1 SUGAR REPLACEMENT | Lakanto has a perfect mix of monkfruit and erythritol to match the sweetness of sugar and maintain your baking and cooking needs

It’s WW FRIENDLY,  Keto, Diabetic, Candida, Paleo, Vegan, Low Carb, Low Sugar, NON-GMO, and All Natural

Save 15% on your order using promo code: Pound15.

Ingredients:

• 3 ripe bananas, medium-large
• 1 egg
• 1 Tbsp vanilla or banana extract
• 2 Tbsp Zero point brown sugar substitute – I use Lakanto Monkfruit BROWN or GOLDEN Sweetener
• 3 Tbsp Zero point white sugar substitute- I use Lakanto Monkfruit Classic Sweetener
• 1 tsp baking soda
• 1 tsp baking powder
• 1 1/4 cup Gold Medal self rising flour
• 2 Tbsp Land o’ Lakes made with canola oil light butter melted or you can substitute 3 Tbsp of unsweetened applesauce in place of the light butter.
• 14g no sugar added chocolate chips or any sugar free chocolate chips I like to use ChocZero no sugar added milk chocolate or dark Lily’s Chocolate Chips

Directions:

1. Preheat oven to 350 degrees and using a muffin tin, line a full size muffin tin with 12 liners.
2. In a medium bowl add bananas and use a fork to mash well.
3. Add egg, extract, brown and white sugar substitute. Stir well.
4.  In a separate bowl combine flour, baking soda & powder. Add dry ingredients into the wet slowly as you stir.
5. Before the two are incorporated add in melted butter. Stir just until barely combined. Then add fold in no sugar added chocolate chips. DO NOT OVER MIX. The number one tip is to not over mix.
6.  Pour into muffin foiled liners* and bake for 14-16 minutes or until an inserted knife or toothpick comes out clean.

Makes 12 full size banana muffin

2-3 PersonalPoints™ per muffin*

*This number shows the PersonalPoints™ range. The points will vary based on your individualized plan.

How do I know how many points this is on my WW individualized plan? 

Click the link below to go to the WW recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload.  The recipe builder is the most accurate way to create, obtain, and track the Personal Points on your individualized plan.

The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder. 

Notes:

1. Paper muffin liners tend to stick to the batter. I recommend using either foil muffin liners or spraying the muffin tin with non stick cooking spray.
2. Store in an airtight container in the fridge for up to a week or the freezer for up to 2 months.