At only 115 calories, these are muffins you don’t have to feel bad about! These Skinny Banana Chocolate Chip Muffins are naturally gluten free, vegan, ultra moist, and completely delicious! Nobody will ever guess these are healthy!
I’m seriously in love with these muffins, you guys. Not only are they only 115 calories – yes, you read that right, but they’re completely gluten free, vegan, and oh yeah, FREAKING TASTY <– most importantly.
A few weeks ago, I had been reeeeeally craving a chocolate chip muffin, and as much as I love my jumbo chocolate chip muffins, um, it’s summer, and those muffins aren’t the most “summer diet” friendly if you know what I mean. I’ll save those for cozy winter mornings.
But you know when a craving hits, it needs to happen ASAP or I can get a liiiitle bit hangry. Who’s with me?! 😉
I had some bananas laying around and was going to make my Vegan Banana Muffins, but wanted something even lower in calories and even healthier, so I could eat one, or two, or even three without feeling guilty!
The result? The BEST Skinny Banana Chocolate Chip Muffins.
Here are some things you need to know about today’s muffin recipe.
#1 – It’s a healthier, lightened up version of my Vegan Banana Muffins. While those muffins are pretty darn healthy and only ring in at about 200 calories – which is amazing for a muffin – like I said, I wanted to make an even healthier version of those.
#2 – Because they’re much lower in fat and calories, they’re not quite as fluffy as the muffins above. But honestly, I actually really love the texture of these muffins. The key to making these great, dense, moist muffins is not over baking them, so they come out of the oven slightly gooey and totally delish. That being said, if you’re looking for a truly light and fluffy muffin, I’d suggest making these Vegan Banana Muffins. I love them both equally, for me, it’s just about the kind of muffin mood I’m in. 😉
#3 – They’re COMPLETELY gluten free and vegan. No flour (just homemade oat “flour”), no eggs, no dairy, etc.
#4 – They’re reeeeally easy and delicious. Ready to see how easy?
First you’re going to combine almond milk and vinegar and let that sit for about 10 minutes. It’s acting like buttermilk in today’s recipe. Set this aside while you whisk together your dry ingredients:
- Oat flour (I made homemade oat flour by pulsing old fashioned oats in my food processor until it resembled flour <– easy peasy)
- Old fashioned oatmeal
- Baking powder
- Baking soda
Now set this aside while you whisk together your wet ingredients. Today, we’re using just a teeny bit of coconut oil, applesauce, vanilla, brown sugar, and mashed ripe bananas. Ripe bananas are naturally really sweet, so you truly only need a little brown sugar.
Then you’re going to stir everything together, fold in some chocolate chips and let the batter sit for 10 minutes while you preheat your oven. Why? I’ve found that the muffins rise significantly better when the batter has a chance to sit. Kind of like pancake batter.
Then you’ll bake the Skinny Banana Chocolate Chip Muffins, let ’em cool for a few minutes, and then eat all the muffins. And guess what? There’s nothing to feel guilty about. 😉 It’s literally the best 100 calories I’ve ever had.
A warm, perfectly sweet, banana muffin full of good for you ingredients like oatmeal, applesauce, and of course, bananas. They’re a little dense, totally delicious, and completely healthy.
I’m. In. Love.
Should I make more “skinny” recipes? What would you like to see? Show Me the Yummy!
- 1/2 cup unsweetened vanilla almond milk room temperature
- 2 tablespoons distilled white vinegar
- 1 1/2 cups oat flour*
- 1 cup gluten free old fashioned oatmeal
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 cup coconut oil melted and cooled slightly
- 1/4 cup applesauce
- 1 tablespoon vanilla extract
- 1/3 cup packed dark brown sugar
- 1 1/4 cups mashed ripe bananas about 3 bananas
- 1/2 cup vegan dark chocolate chips
- Combine the milk and vinegar in a measuring cup and let sit for 5-10 minutes.
- Preheat oven to 425ºF. Line a regular sized muffin tin with paper liners.
- In a large bowl, mix together the dry ingredients: flour, oats, baking powder, baking soda, salt, cinnamon.
- Whisk together the oil, applesauce, vanilla, dark brown sugar, and the milk + vinegar mixture and stir. Then stir in bananas.
- Fold in chocolate chips.
- Let batter sit for 10 minutes.
- Fill each cup in the muffin tin with ¼ cup batter.
- Bake at 425ºF for 5 minutes. Then decrease the heat to 375ºF and bake for another 5 minutes.
- Remove from oven and let cool for a few minutes before removing from the tin and serving.
- These are best served warm.
- Store leftovers in an airtight container and re-warm in the microwave to serve.
*This recipe uses homemade oat flour. I put 2 cups of gluten free old fashioned oats in a food processor and pulsed until it resembled a fine flour. That should result in the correct about of oat flour, but I always measure it out just to be sure.