When your bananas are starting to brown and you have a chocolate craving, there’s a semi-healthy solution to it. Banana Chocolate Muffins! These are so good that you’ll probably even end up setting aside bananas regularly just so you can make ’em. But remember: the riper the banana, the sweeter it tastes (since the starch converts to sugar as it ripens). So don’t bake with any that are still green or perfectly yellow.

The only added sugar in this recipe comes from the chocolate chips. You can either add Stevia as we did or opt for another sugar substitute. You could also omit it completely since the chocolate chips are pretty sweet on their own.

Banana Chocolate Muffins

Yield: 10 muffins
Prep Time: 10 minutes
Cook Time: 20 minutes

1 C ripe bananas (2 or 3 bananas)
1 “egg” (we use Ener-G egg replacer)
1/2 C fat-free Greek yogurt (we use FAGE brand)
1 T canola oil
1 t vanilla extract
1 C flour
4 T cocoa powder
1 T cornstarch
1/2 t baking soda
1/4 t salt
1 or 2 packs Stevia
1/2 C chocolate chips (adjust as desired)

Preheat oven to 350° and grease a muffin pan with PAM or similar spray.

Mash together the bananas—works best with electric mixer. Add the “egg,” yogurt, oil and vanilla.

In separate bowl, sift together flour, cocoa powder, cornstarch, baking soda, salt and Stevia. Stir.

Combine both mixtures and add the chocolate chips. Stir.

Spray muffin pan with PAM and fill with batter. Place in the oven for 20 minutes or until fully cooked.

*These are delicious warm, so you don’t really have to wait for them to cool before tasting!