Chocolate Chocolate Chip Banana Muffins with Glaze

Any chocolate lovers out there? These double chocolate muffins made with bananas, chocolate chips and cocoa powder are moist and choco-licious! If you like the thought of eating chocolate for breakfast, then this is for you!

There are many chocolate lovers in my house, and these muffins disappeared quickly. I added a glaze on top for presentation, I like how it contrasts over the dark chocolate, but for the flavor you don’t even need it; either way the points remain the same. This recipe makes 12 large muffins, you could probably even get 14 if you fill the muffin tins 3/4 full. Mini muffins would make a great back to school snack for the little ones, they won’t even know there’s fruit in them! Leftovers can be refrigerated or frozen to last longer.

Chocolate Chocolate Chip Banana Muffins with Glaze
Gina’s Weight Watcher Recipes
Servings: 12 • Size: 1 muffin • Points +: 5 pts • Smart Points: 6
Calories: 170.5 • Fat: 5.3 g • Protein: 2.6 g • Carb: 31.8 g • Fiber: 2.1 g • Sugar: 16.1 g
Sodium: 41.3 mg


  • 3 1/2 ripe medium bananas, mashed
  • 1/4 cup unsweetened apple sauce
  • 1 1/4 cups unbleached all purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 2 tbsp butter, softened
  • 1/3 cup sugar
  • 2 large egg whites
  • 1/2 tsp vanilla extract
  • 1/2 cup chocolate chips
  • 2 tbsp confectioners sugar (optional)


Preheat oven to 325°. Line a muffin tin with 12 liners. 

In a large mixing bowl cream butter and sugar with an electric mixer. Add egg whites, bananas, apple sauce, vanilla, and beat at medium speed until thick. Scrape down sides of the bowl.

In a medium bowl, combine flour, cocoa powder, baking soda and salt with a wire whisk.

Add flour mixture to bananas, then blend at low speed until combined; do not over mix. Fold in chocolate chips and pour batter into muffin tins.

Bake on the center rack for 30 minutes, or until a toothpick inserted in the center comes out clean.

If making the glaze, combine confectioner’s sugar and 1/4 to 1/2 tsp water to make a glaze. Drizzle over each muffin.