Chocolate Chocolate Chip Banana Muffins with Glaze

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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!

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!Chocolate Chocolate Chip Banana Muffins with Glaze

More of my favorite sweet tooth breakfast recipes are Chocolate Chip Buttermilk SconesChocolate Crepes with StrawberriesBrownie Batter Pancakes, and Red Velvet Pancake with Cream Cheese Topping.

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.

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!
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4.95 from 19 votes
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Chocolate Chocolate Chip Banana Muffins with Glaze

6
6
6
SP
170.5 Cals 2.5 Protein 32 Carbs 5.5 Fats
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Yield: 12 servings
COURSE: Breakfast, Brunch, Snack
CUISINE: American
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!

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Serving: 1muffin, Calories: 170.5kcal, Carbohydrates: 32g, Protein: 2.5g, Fat: 5.5g, Saturated Fat: 3.5g, Cholesterol: 5mg, Sodium: 41.5mg, Fiber: 2g, Sugar: 16g
Blue Smart Points: 6
Green Smart Points: 6
Purple Smart Points: 6
Points +: 5
Keywords: banana chocolate chip muffins, Chocolate Chocolate Chip Banana Muffins, chocolate chocolate chip muffins, healthy banana chocolate chip muffins, muffin recipes
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!
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!
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!
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!

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213 comments

  1. These are absolutely delicious! I topped mine with chopped pecans before baking.  The kids kept calling them brownies when they were eating them.  They are super moist and fluffy, cake like muffins.  Really good.

  2. Been making these for years and they’re one of my favorite muffin recipes regardless of healthfulness. I recently veganized these with a flax egg to replace the egg whites and vegan butter… turned out great! 🍌

  3. These were great! Turned out perfectly except for the ones I put in paper liners. Use tin liners only or they will stick! 

  4. My son and I made them today and they were delicious. We didn’t use a mixer so the bananas were a little chunky and which was a yummy texture when we ate them.

  5. These are probably the best muffins I’ve ever made! They’re so moist and yummy!! I’m so glad I have them a try!! I’m not always crazy about double chocolate stuff but wow!! I only had 3 bananas and it worked great! 

    • Oh and I forgot to add that they puffed up and looked really pretty and perfect! Not that that’s requirement but I was pleasantly surprised with how they looked!

  6. Is this made in a muffin pan (6) or a cupcake pan (12). The photos look like the larger muffin pan.

  7. I feel like this is a really stupid question but how would I swap out frozen whole bananas? I guess what I am asking is, would I drain the frozen bananas, once thawed?

  8. My 10 year old daughter and I made these this morning for the 3rd time since the stay at home order. We LOVE them! Thanks Gina for an amazing family friendly recipe. 

  9. Can I delete the bananas from this recipe? 

  10. Just made these yesterday morning and they are wonderful! I forgot to put the glaze, but they honestly don’t even need it. Very spongy texture and delicious. 

  11. These are a staple for our house. I generally use white wheat flour and often sub in some oat/wheat bran for 1/2 cup of the flour (I usually double the recipe) and always use whole eggs instead of egg whites. I also use Special Dark (1/2 dutch process and 1/2 regular) cocoa powder….makes them dark chocolate. I freeze these individually (they come out of silicone cups easily) and kids take one in their lunches to school everyday..

  12. Very good !   I tweaked them a little bit by adding Tbsp peanut butter powder, usIng SF chocolate chips and a less amount , and omitting the icing on top.   I also used a mini muffin pan which made 24 muffins.  Enjoy !

  13. We loved these! Making another batch tomorrow 🙂

  14. Has anyone frozen these ahead of time? If so I assume you wait to do the glaze when you thaw them? Thanks

  15. FYI for those asking…I used 1 whole large egg instead of 2 egg whites and it was perfect

  16. If I do mini muffins instead of regular size muffins how many Freestyle points for each ? Thank you

  17. I didn’t have chocolate chips, so I left them out. Kids still loved them. But they stuck to the wrapper really bad.

  18. These are fantastic! Moist and the chocolate flavor is out of this world! Great recipe!

  19. I made these for the second time tonight…this time a double batch! Thank you for such a delicious, fluffy, chocolaty muffin recipe. What a treat these are. 

  20. Is 41.5g protein a typo? That seems like a lot… Also has anyone tried this with a whole egg yet?

  21. I made these for my yoga studio’s first anniversary celebration (was looking for something sweet, but relatively healthy). They were a huge hit! And my family gobbled the extras within minutes!

  22. These are amazing. I followed the recipe exactly except I did use sweetened applesauce (instead of unsweetened) and mini chocolate chips (instead of regular) because that’s what I happened to have. My kids who are both very picky eaters both loved them – that almost never happened. They were so good right out of the oven and somehow even better the next day.

  23. Can I just leave out the cocoa powder and then they would be regular not chocolate cake?   Not a fan of chocolate cake but they sound delish.

  24. My daughter made this last night. They are so amazing and moist…only 1/3 cup of sugar!! Yes please 🙂

  25. Delicious and moist 🙂

  26. This recipe is Awesome!  Kids love it too.  What is the points now on freestyle?  Or can you tell me saturated fat, so I can calculate?

  27. I’m late to the party, but what would the calorie count be on these without the glaze?

  28.  How does the baking temperature and time change if you make mini muffins instead? 

  29. Could I replace the cocoa powder with chocolate protein powder and still have the recipe turn out (i.e. the baking wouldn’t turn out weird)?

  30. Can you substitute flour with coconut flour?

  31. Can you substitute Agave and honey for the Sugar or some other natural sweetener?

  32. I just made these exactly as written. They are fantastic! My husband loved them too. I mixed by hand and it was fine. I used the foil liners sprayed with Pam. Perfection. Thanks Gina!!!

  33. I made these tonight and they are delicious! Super easy to make, and perfect for dessert or for breakfast. Mine were ready after 20 minutes in the oven, which is probably running hot but make sure to check yours during baking! Thank you Gina for all of the yummy recipes, and for being my go-to site for all things food.

  34. Whenever I share these muffins with company I always have to share your recipe! your the best Gina, great job!

  35. Do you have a measurement for the 3 1/2 bananas? I only have mashed. Also, can I use whole eggs instead of just whites? Love your site, just bought your book. Thanks.

  36. These are easily the best muffins I have ever made! Thank you!

  37. Thank you for this recipe! My daughter LOVES them, and I feel ok giving them to her.

  38. Just made these tonight and it was love at first bite! I used AP gluten free flour (Robin Hood brand) and they were very moist, chocolaty and delicious. As a celiac for 31 years, I was very impressed with this recipe 🙂 even my non-celiac husband loved them too. Thanks Gina, I plan on making these often.

  39. I made these and they are awesome!! I used Hershey's Special Dark Cocoa powder, since we LOVE chocolate!! They are super moist and delicious!!

  40. Hi Gina,

    What adjustments would you recommend making if I wanted to bake this as a loaf?

  41. Hi Gina….I'm brand new to your website. I made these muffins and they were absolutely delicious! Even better the next day! I really don't like to cook, but your site has really motivated me to get cooking! I also made the spinach lasagne rolls and the chocolate chip cookies and they were both amazing! My picky husband and two boys literally licked their plates! I can't wait to try your other recipes. I just wish I had found your website sooner! Thanks again!

  42. I make these for my family all the time-they LOVE! and when my friends try them I always have to share the recipe. Of coarse I always tell them about your website Gina, it's the BEST!

  43. Made these today. Followed the recipe exactly. They stuck to the paper in the muffin tins but they taste really good, so, who cares?! Definitely satisfied my chocolate craving 🙂 Will find out later if they pass the kid taste-test….

  44. I have made these a few times now and they are a favorite! So good!! When you say to mix the wet ingredients until "thick" though – can you give a guideline on what you mean by "thick"? I beat mine for a few minutes in my stand mixer and it's nowhere near what I'd call "thick". It's still very liquid-y and soupy. Doesn't seem to affect the final product – just curious why yours would be thick and mine never is.

  45. I made these last night and they turned out really thick/doughy in the middle and I cooked then for almost an hour… what am I doing wrong??? or is that how they are suppose to be??

  46. 3rd year as birthday breakfast for my kids. Love these

  47. Oh my God are these delicious, made them this morning, YUM!!!

  48. For all your banana breads/muffins you use applesauce, do you think I could substitute w Greek yogurt instead? It's just what I have on hand…

  49. I just made these tonight and they are SO good! I didn't have any cocoa powder (how sad), but they were still very tastey. I did spray my paper liners because I've had bad sticking muffin experiences and I think it helps. I made them for a Wednesday breakfast, so I hope they keep well. I would highly recommend this recipe, no one will know they are Weight Watcher related.

  50. These were so amazingly delicious – – I may have been a bit obsessed with them. Can't wait to make these again!

  51. These were so amazingly delicious – – I may have been a bit obsessed with them. Can't wait to make these again!

  52. any substitutes for applesauce? i'm allergic.

  53. I made these last night and they are HEAVEN! I did replace the flour with whole wheat pastry flour. I brought the extras to work this morning and they are GONE!!

  54. These are Great! but you should update the recipe to have the ingredients in order of use.

  55. mine are currently in the oven smelling oh so wonderful… Mine def wont rise as much as I didn't fill mine full to the top of the liner… hoping for a good outcome… batter tasted good 🙂

  56. I just made these and somehow they didn't rise. 🙁

  57. Gina,can I use low fat butter instead of the regular one? will this affect the fluffiness of the muffins? Thanks!

  58. what kind of liners do u use. mine bread sticks to the liner 🙁

  59. Just made these!! they look amazing. I am yet to try one though… They look just like picture and smell very good.

  60. Mmm, amazing and half way to a cupcake! I also have liner-sticking issues, but have never had trouble with your recipes with just spraying a the muffin tin and going liner-less, so i would recommend that!

  61. Delicious! I made these with mini semi-sweet chocolate chips and topped with a delicious glaze (I couldn't help myself and made a less healthy glaze with the addition of butter..eek!, half&half and a sprinkling of sea salt)yum! Thank you for the recipe!

  62. I was skeptical when I saw this recipe, as so many other "skinny" muffin recipes fail so miserably, but after seeing so many positive reviews I decided to give these a try… SO GLAD that I did!! These muffins are incredible! Followed the recipe exactly and they came out so moist and delicious. The chocolate/banana combo is amazing. I didn't have muffin liners, so I just sprayed my muffin pan with some cooking spray and went without. They came out super easy with no sticking at all. Will make these again and again! Thanks so much!

  63. Cannot wait to try these! I saw you comment/complaint about foil liners…you MUST get a Demarle at Home muffin tray! They are the makers of the silpat, but they create EVERY kind of bakeware imagineable and the muffin trays are the best, no grease needed at all…just wanted to pass that along 🙂
    http://www.cookingwithdemarle.blogspot.com/

  64. I use to make your banana bread in the form of mini muffins all the time. but since you've introduced the chocolate addition, I haven't made them at all. these are SO VERY GOOD!Last night I made a batch of these (mini muffins) and I added 1 Tbs coffee, and used brown sugar insead of white. I also used mini chocolate chips. they were so delicious, but I wasn't surprised-all your recipes are full of flavor, and not too fussy. thanks for all you do.

  65. Just made these…they taste great! I read past comments about them sticking to the liner, so I made sure to use a good amount of butter spray on the liners, but they still stuck. I just put them in the fridge hoping that if they cool down completely they will come off easier. 🙁

  66. Hi, I am making these right now But my banana mixture is not thick. I am not sure how to proceed.

  67. Made these last weekend and they were great! Unfortunately, I have a cold so they tasted a little bland to me, but hubby and daughter insisted that they were perfect.

    I didn't have any ripe bananas on hand, but I really wanted to give these a try, so I made them with slightly under ripe bananas. I just mircowaved them for a few minutes until soft. The batter was pretty thick, almost like dough, and I figured they wouldn't be as sweet with the bananas I had, so I doubled the applesauce amount. Worked just fine. YUM!

  68. Made these. Yummy!! You're recipes have really helped me on MFP. Thanks!!

  69. I love your recipes but, I have a question……how are you calculating 5 points per muffin? I calculated 3 points plus when calculating each ingredient then divide by 12. You are not counting the bananas and applesauce are you? Just wondering…

  70. I used half whole wheat flour and half all purpose flour and it came out great. Next I will use only whole wheat flour

  71. Just made these with bobs red mill all purpose gluten free baking mix and substituted coconut oil for the butter and applesauce( I didn't have any on hand). They turned out amazing!

  72. This. Is. Awesome. Your super moist chocolate cupcakes are pretty much the only cupcakes I make anymore- I always have frozen batter at the ready! This might have to enter the rotation, though! Thank yo so much!

  73. Hey Ann Marie- spray your paper liners with Pam or something similar. That's what I did the second time I made them and it worked great. Ladies, I'm replacing the butter with Chobani FF Greek Yogurt…I'll let you know how it works. EEEEEK!

  74. Mine turned out like muffies (pretty flat) I'm not sure what I did wrong ): They still tasted pretty good.

  75. Gina how many points plus points would it be if i did not use the glaze?

  76. My husband is gluten free and Im eating low carb, Could this be made with almond or coconut flour???

  77. Made these today. They are so good! I made a few changes though. I did not have real butter or real sugar so I used "I cannot believe it's not butter" and Splenda. I also added a bit of baking powder and expresso powder. So delicious and moist! Already had two!!! I omitted the glaze. I didn't feel it needed it. Oh, and I only used 2 bananas since that is all I had left. They were still good and tasted like banana. Thinking of adding nuts next time…mmmmmm.

  78. I just took these out of the over, I have had this recipe book marked for some time. I can't wait to bite into one! I recommend your site all the time! I used frozen bananas, I freeze them when they turn brown, I hope they still turn out o.k.???

  79. I just made these. Wowsa! DELISH. Thanks for the great recipe!

  80. Tonight I made these! So scrumptious! I literally made these, the Thai Curry Coconut Chicken dish and the Nojitos off your site today!

    My cooking skills are improving due to your site. THANK YOU!!!!

  81. Echoing all the previous sentiments — these were a masterpiece! I have made them twice: once with paper liners, once with foil. They definitely stuck to the paper, but that didn't stop my kids from begging me to cut the liner off so they could chow them down. I just sampled the foil-liner batch and they were dreamy.

  82. i made these tonight everyone loved them!!! they were so moist and chocolatey. i think i need to get extra bananas so as they ripen i have an excuse to make more muffins :)!! thanks for another delicious recipe.

  83. These are sooo good!!

  84. My daughter and I made these tonight and they were absolutely delicious! Your website is one of my absolute favorites. Your recipes are easy to make,healthy, and all of them have been hits with the family, which is no easy task. Thank you soooo much for sharing your wonderful recipes.

  85. Made these today since I had some bananas that were SUPER ripe. I used splenda instead of regular sugar and wheat flour instead of all purpose and it brought it down to 4 points plus points! AND THEY TASTE AWESOME!

  86. I made these with dark chocolate chips instead of semi-sweet chocolate chips. They were fantastic! They are substantial enough for a quick and very yummy breakfast!

  87. I made these last night! They were amazing! Will definately be making them again and again and again!!!!!

  88. If I'm using egg whites from a carton how much should I use?

  89. I made these today, and they turned out fantastic!! I did switch it up a bit, I used greek yogurt instead of butter, agave instead of sugar, 1 c. white whole wheat flour and 1/4 c. unbleached reg. flour, and instead of 3/4 tsp baking soda, I used 1/2 tsp. baking soda and 1/2 tsp. baking powder. And then I used mini choco chips instead of regular. They are so good and totally satisfy my sweet tooth, will absolutly be making these again in the future:) Awesome, awesome!

  90. @ Gina , Did you use mini chic chips?

  91. These are so good!!!!! Thanks for the awesome recipe! My family thinks I went off my diet! 😉

  92. OMG!!!!!!!!!! I made this recipe into a bread and it was FRABULICIOUS!!!!!!!!!!!!!!!!! I used veg oil instead of butter and added cinnamon!!!!! I had to bake my bread for an hour but it turned out perfect!!!!!!!! I just discovered your blog today and I already finished reading all your post!!!!!! This is such an amazing blog and I'm going to be checking for new recipes everyday!!!!!! I can't believe how much time and effort you put into this site!!!!!!!! the pictures are awesome and the directions are so simple!!!!!! Thank you so much for the wonderful post!!!!!!!! Also I wanted to add that my sister who never eats my baked goods, ate half the banana bread!!!!!!! That's says a ton!!!!!!!!!!!

    Thanks for the recipe….. That's now gone because of my sister!!!!!!! 🙂 -V.L.

  93. I made these muffins for brunch and they were super yummy! I also froze some and served them during a play date and they were just as yummy. This recipe is a keeper.

    I'm so glad I found Skinnytaste – so many great recipes! Thanks, Gina and keep up the good work 🙂

  94. This is the first skinny taste recipe I've made. My son has had 3 today! We love them. Thanks!

  95. These muffins are delicious. I like to think of them more as cupcakes because of all the chocolate! I've made them multiple times now and my dad is obsessed with them, constantly requesting I make another batch. Thank you so much for all of your fantastic recipes! This one is my favorite so far.

  96. We made these last night, they are simply awesome!! I used half whole wheat flour, half white, and you can't even tell. Delicious recipe!

  97. i made these today and they are great! so flavourful.. i didn't have chocolate chips so i doubled the cocoa powder (wish i saw the peanut butter substitute earlier!). it was also way more batter than for 12, but maybe my muffin tin was on the smaller side.

  98. OMG!!! I think these are the best tasting muffins I have ever made. I had to fight my husband off of them and he didn't even know they were made with a weight watchers recipe! Thank you Gina for all your wonderful recipes and for helping us to feel like we are not on a diet but eating fattening foods..lol

  99. These are delish!! I made them gluten free by using Bob's Red Mill all purpose baking mix in place of flour, and you would never know!! Wonderful recipe!

  100. Oh man are these good! The one thing I would reiterate is to spray your muffin liners. I read that suggestion in the other comments and then of course forgot to do it myself. The muffins did stick to the liners, so give them a spray just to be safe. Love this recipe!

  101. I substituted chocolate chips for peanut butter! YUM!

  102. WOW!!! I just made these and the are fantastic! Just 3 points for me (old system), a husband who thinks I made fattening muffins just for him (it'll be our secret) and a daughter who really wants the best of both worlds—healthy but decadent! A triple score, thank you so much!!

  103. OMG, Gina, these are decadent! Hard to believe they are only 5 points! Next time (and there will definitely be a nest time), I might add PB chips instead of chocolate chips …what do you think? Thanks for another great recipe!

  104. OMG these are the BOMB! I made some today, and they are just DELISH!!!!! Nice and chocolately, the banana doesn't over power…..This is a MUST make all the time!
    YAY!!!!!

  105. I found your site via a pin on pinterest and I'm SO glad! I don't follow WW or any other diet, but I try to only make healthy, hearty REAL food for my family…and this has become a great resource! Thanks for your efforts!

  106. I have them in the oven right now. Smells so yummy! They look amazing, and they aren't even cooked yet!

  107. I just made these this morning and they are sooo yummy! Thanks for the great recipe.

  108. I made these a few nights ago, and they were great!! My husband really liked them. I used WW pastry flour that I had from the Blueberry Muffin recipe and they turned out great. And, as a bonus, when I plugged it into recipe builder with the WW pastry flour, the points went down to 4.

  109. Mmmm, they smell really good already can't wait to taste them in the morning. Thank you for putting this site together.

  110. I can hardly wait to make these. I have a freezer full of banana's. I'm so glad I discovered your site. It's awesome!

  111. I made these about 2 weeks ago now, the first thing from your blog that I made and needless to say now I am hooked! These were amazing! The only thing I will do differently next time is wait for my bananas to be a bit more ripe. I was overly anxious and they weren't quite ready. Since that night I have made three dinners from your blog per week and EVERY SINGLE ONE has been a success with my super picky husband and kids (1 and 3 years old). thank you so much for making Weight Watchers so easy at dinner time!

  112. Yes, it would be great as a loaf, cook it a little longer.

  113. Would this recipe make one loaf instead of muffins? Would that work?

  114. One el- these are regular sized muffins.

    These make great after school snacks!!

  115. My children love these! I just made a batch tonight. I was going to make chocolate chip cookies for school desserts this week, and one of my boys said, "Can't you make those yummy chocolate banana cupcakes instead?"

    BIG HIT! 🙂

  116. A batch of these just came out of the oven and they smell heavenly. I made these for a quick and healthy breakfast for my boys to grab and go before school. I even added in a couple Tbsp of flax meal to up the nutrition info. I plan on putting these in the freezer but I might have to sneak one before I do! I love that you use real whole ingredients and still make tasty and light recipes. Thanks!

  117. This is the first recipe I tried from this site. (actually I jumped right in and made FOUR of the recipes at the same time). Excellent!! These muffins won the approval of my husband who won't touch "diet food" with a ten foot pole! I used regular cupcake size tins rather than the Jumbo muffins. Any idea of the points for that size?

    Thanks for all the great recipes!

  118. Gina…I made these last night, and they are wonderful as is everything I ever make on your website. I try to share your blog with everyone I know. The sacrifices you have made to make this blog possible make the lives of so so many of us easier, healthier and much more interesting with your fun, creative, and delicious recipes.

  119. Sooo yummy!! OMG! I wish they were less points so I could eat more, lol. I made them exactly as listed and they turned out perfect. The kids adore them, too. Thanks for this delicious and healthy chocolate muffin 🙂

  120. made these tonight for dessert and they were incredible! I'll have them for breakfast tomorrow! 🙂

  121. I don't eat bananas, so on a whim I substituted three mashed up kiwis for the bananas. Still turned out great. Thanks Gina!

  122. I made these this morning to use up some very ripe bananas that I didn't want to throw away. I used whole wheat flour because that was all I had, and they turned out fine. They are delicious! More importantly, my non-dieting husband and son like them. Thanks for yet another great and healthy recipe. I've tried quite a few of your recipes and they've all been hits so far. I really appreciate your efforts!

  123. I used 2/3 c of Stevia powder instead of sugar and 1/2 cup unsweetened applesauce instead of 1/4 cup. I don't know how this affects the points plus value but they were still delicious. I will make these to share with my diabetic friends. Keep up the great work. Lindy

  124. These were great. Thanks.

  125. Such a great after school snack!

  126. Just finished making these – DELICIOUS! Thank you Gina cannot wait for my teens to get home from school this is sure to sweeten them up 🙂

  127. These are DELICIOUS!!!! Thanks so much for another yummy recipe. I just gobbled up the last one.

  128. Family and I loved them. Made them in mini muffin pan for about 20 minutes each batch. Mixed half white/wheat flour. Didn't have liners so I just sprayed pan with butter Pam and they popped right out. I got 25 mini's so for points would that be about 2 or 3 points+ for WW?

  129. I am amazed at how good these are. I was wondering about the baking soda – which I normally associate with using something with fairly high acidity, like buttermilk. I used 1/2 tsp baking soda, assuming there was some acid from the applesauce I used, and 1/2 tsp of baking powder. They came out very light and moist. They were a little stuck to the paper on the first day, but now 2 days later they are not stuck but are still very moist.

  130. Hi Gina,
    made these delicious muffins this morning, and they were a hit with me and the hubby 🙂 So yummy! I made mine with organic sugar, cause it's all I had and 95% fat free becel, cause it's all I had, and they STILL were amazing! Just wanted to say a million thank you's for all your recipes. I have made SO many and they have all been amazing! I rave about your website to anyone that will listen and even those that don't lol. You are a wonderful chef and I LOVE LOVE LOVE your site! Thanks so much!! 🙂 Michelle G.

  131. These are amazing….didn't have chocolate chips in the house, just a bag of combined peanut butter and chocolate chips and I used whole wheat flour….soooooo good!

  132. These muffins are so yummy! Definitely glad I sprayed pam on my muffin liners since they stuck to the paper in spots where there wasn't pam. They are amazing heated up in the microwave for 15 seconds or so. Perfect dessert!

  133. I looove this so much! Thanks for posting! All of your recipes that I've tried have been so delicious

  134. I just made these muffins and they are delish! Only problem is I used paper muffin liners and the muffin really stuck to it. Was this in issue with my baking or is this why you prefer the tin liners? I think I'll buy some tin and try them again! So good! Thanks!

  135. I'll jump on the bandwagon to proclaim how delicious these are – definitely even for dessert! I used half chocolate chips and half peanut butter chips as suggested above and I also subbed whole wheat white flour for 1/2 cup of the all purpose. I also skipped the glaze (which does look beautiful) and the liners – they easily popped out of my nonstick metal pan which I had sprayed with Pam. Thanks, Gina!!!

  136. Just made these withy 4 year old they are fantastic he ate two and I have called all my girlfriends who bake to tell them about this recipe, this is definately going to be my go to website fir delicious dishes thank you!!!!

  137. I just made these with pumpkin, I used a heaping 1 cup measure and they turned out great. The recipe made 36 mini muffins!!!! My Enchilada sauce is simmering as I type, smells so good. Thank you Gina.

  138. So glad you liked them, they can almost be called dessert! 🙂

  139. Hi Gina, this has got to be the 3rd or 4th recipe of yours I've made so far, and again it's a hit! My husband and I split one with our breakfast yesterday morning, and we were floored by how delicious and moist they are. We're keeping 1/2 in the fridge for breakfasts the next few days and froze the other half. Thank you so much for taking the time to share your recipes with us. They've made a big difference in our eating habits the past few months since I found your site! You rock!

  140. Gina- have these cooking in the oven now, can't wait till they cool so I can try them myself! Also- the smell of these cooking is making my apartment smell delicious!

  141. I can't wait until my bananas are ripe enough to make these! They look awesome! After I make these once, a fun project might be trying to convert this into pancake batter…yum!

  142. I've made these twice and they came out perfectly both times.

  143. I love all of your recipes and use many of them…Thanks so much! I made these muffins, but was out of chocoalte chips so I used peanut butter chips instead, they were really good…thanks for the great recipe!

  144. I made these this morning and, yes, I ate one for breakfast. AMAZING! Thank you for the wonderful new ideas. It makes losing weight so much more appealing. 🙂 I used half chocolate chips and half peanut butter chips since we like those around here. I am planning to freeze a few so I can enjoy them later, too!

  145. These are really great muffins! I just love the way the chocolate chips melt in the muffin and you get that gooey taste in every bite! One suggestion, spray your muffin liners…I had about half of my muffins stick to the liner. Every time I make muffins, I forget this step…you would think I'd learn my lesson:). Very delicious and my four-year old loves them!!

  146. Oh Sara, Thanks for your sweet comment! You made my day 🙂

    Kajut- Aren't they good! You could put frosting on top and people would think they are cupcakes!!

    Tracy, well put!

  147. Heaven in a muffin paper…Oh my God…Made exactly as written, it's sheer perfection!

  148. I just made these this morning and I am more than in love! They were delicious and sweet without a ton of sugar. what a great recipe and I'm so grateful that you have created this site! next time, i'm going to make it as a cake instead of muffins : )
    Delicious!!!

  149. Gina, I just want to tell you thank you so much for all your hard work! Your recipes are delicious, and I love that you take the time to take such beautiful pictures, write a little blurb with each recipe (which usually helps me know what to pair with each meal!), and comment to answer people's questions, which tend to be the same ones I have. I'm not on any diet plan, but I want healthy (and REAL!) food with variety while still using mostly familiar ingredients. I recommend your blog to all my friends — it's really because of you that they think I'm a good cook! I check your blog every day for dinner ideas…thank you thank you thank you! Can't wait for the bananas on my counter to get ripe so I can make these. 🙂

  150. Robin, I'm not exactly sure what the same equivalent of the bananas would be, don't want to guess.

  151. I made these last night and everyone really liked them. Thanks for the great recipe.

  152. How much pumpkin would you put in? I'm out of bananas!

  153. I'm so glad you all like these, I knew you would 🙂

    You can use egg beaters in place of Egg whites.

  154. I made these last night and they are so delicious! I'm not crazy about bananas but I tried them because I love banana bread. The melty chocolate chips give them this extra delicious oomph! Very moist, and so easy to make too. I plan on making your sesame encrusted chicken tonight – LOVE sesame! Thank you again Gina!

  155. these look so delish! i am a big fan of egg beaters — will they work for the egg whites or will it change the consistency?

  156. Just found this site and thank you so much for sharing your recipes and the points values. My daughter and I made these muffins yesterday and they are delish! I too had trouble with them sticking to paper liners, but next time will try my silicone ones or give my tin a quick spray.

  157. These sound amazing! Great creation!

  158. how may calories

  159. I made these today and they are absolutely delish!!!

  160. I made these this morning, and they're SO DELICIOUS! Thank you for this!

  161. Pumpkin should work in place of banana for those with allergies, or you could make my zucchini bread into muffins and just add cocoa powder.

  162. Yes, I drizzled them when it was cool, it was the next day actually since it was more of an afterthought. It's best to drizzle it on before serving, if they sit overnight you won't see the glaze.

  163. Hi Gina,

    I made these yesterday for my meeting. I used raspberry applesauce and they were delicious! Everyone ate them right up. I had a question about the glaze. I drizzled it when the muffins were still warm. I think maybe I should have waited till they were fully cooled so that the white glaze was visible. Did you wait till they were cool?

  164. I made them this morning, the girl had 2, so that says something :). It was a nice changeup from my typical "the bananas are brown so time for banana bread" bakefest. Thank you for the recipe, it's a keeper.

  165. I so want to make these, but I am allergic to bananas – is there any other fruit/veggie that could be swapped for the bananas?

  166. Gina,
    I made these today and they are AWESOME!!! My whole family loved them. I also made your crock pot taco chicken chili for dinner. I love your site. I think I make 1 of your recipes almost everyday!! Keep up the good work!

  167. Oh my goodness. These look amazing. Guess I know what I'm making tomorrow!

  168. I just starting reading this and am so glad I did. Every dinner I made last week came from your site- everything is easy, healthy, and delicious! Thanks so much for sharing. Can't wait to make these.

  169. Thanks Old Gal!

    I would imaging Splenda would be less, you'll have to use recipe builder to be sure.

    Nikki- It would be less time, I suggest doing the toothpick test after 15-20 minutes.

  170. Great looking recipe. Thanks for your great ideas.

  171. OH MY GOSH I AM SITTING HERE DROOLING! Serves 12 and not these 32 (which is so hard to keep around) and yet low pts. THANKS GINA! This sounds very VERY yummy!!

  172. If I wanted to make the mini-muffins how long should I bake them. Love the idea of tucking those into my daughter's lunch box for a better-for-you treat. Thanks!

  173. Healthy? And looking like this? I'm in!

  174. Will it be less points if I use splenda??

  175. I have some bananas that are getting too ripe to eat, so I think I'll bake these tonight!

    I LOVE your blog and just added your link to my blogroll so that visitors to my site might discover you as well. Keep the wonderful recipes coming our way! Thank you…

    Old Gal

  176. Oh these sound incredible! We LOVE muffins in this house, I always have a bunch in the freezer. I actually posted about chocolate muffins today too!

  177. The foil liners never gave me a problem, I like using good quality liners, the doubles are my favorite as they look pretty in photos.

  178. I just made these…AMAZING! I subbed half white whole wheat flour for a little extra nutritional value, and they're still great. Thank you so much for all of your awesome recipes – I love your website! 🙂

  179. Canned pumpkin would be great for the fall!

    Anon- You can leave the cocoa powder out, no need to add more flour.

    Rene- I know!

    Empress- I would use my chocolate chip zucchini bread recipe instead and add cocoa powder.

    Anon- You could make half a batch but 12 is the norm for my recipes. You could also freeze the extras for later.

  180. Gina do you like using the foil cup cake liners? It made my cupcakes cook funny last week. Wondered since you are an experience cook, like myself.

  181. Perfect timing! I had 4 bananas that were very ripe!

  182. No idea what I did, but they completely stuck the the paper liners. They taste great though!

  183. Is there any way you could make some recipes, such as this one, for fewer servings? I cannot afford to have 12 muffins around – my willpower is not that great!!!!

  184. Wow those look amazing. Can't wait to try it out and show off the result. I can't promise they will look as perfect! Http://itsbestservedhot.blogspot.com

  185. I love you!!! These look awesome! I can't wait to make them! Putting cocoa powder on my grocery list right now! 🙂

  186. These look soooo yummy. I am going to try to make them this weekend as I am a real chocolate lover!!!

  187. I saw these and I had to make it. They are fantastic! Thanks again for another wonderful recipe.

  188. These look delicious! Probably a good way to sneak breakfast into my 5 year old on a busy school morning, too 🙂

  189. Wondering if I could swap our grated zucchini for the banana; I've got a yard full right now and hate bananas.

  190. These look great!! I am still so saddened every time I see a beautiful sweet treat go from 3 points to 5 points+ though!! But I think it would be totally worth it to spend 5p+ on these!

  191. Oh.My.Word. Definitely adding these to my "to-do" list this weekend.

  192. I'm subbing out the 2 T butter for I Can't Believe It's Not Butter Light and it takes 1 point off…at this point (all pun intended), I need all the points I can get.

  193. Gah! It's too hot to bake, but I can't hardly wait to make these up! Maybe I can handle some extra heat…these look worth it.

  194. This looks amazing. We will definitely be making these tonight at our house. I wonder if you could use canned pumpkin instead of bananas and make chocolate chocolate chip pumpkin muffins?

  195. hey gina…if i wanted to make these without the cocoa powder, would i just add more flower?

  196. Yummm….I have some ripe bananas in the freezer, time to defrost them.

  197. Holy cr*p I am in love… lol 😉

  198. chocolate and bananas, a perfect combo

  199. i cant wait to make these! im gonna make regular sized ones for me and a batch of mini ones for the little one!

  200. I assume you mean chocolate chips?(not muffins for one of the ingredients) These looks so yummy I am going to try them now! I have been looking for something to do with my ripe bananas! Thanks for the recipe.

  201. I have all the ingredients at home… Guess what I'm doing tomorrow?!?

  202. Oh, those look SO good!