What to you do when you have a sad and lonely ripe banana sitting in the fruit bowl, wanting to be used? Make these Low Syn Banana Chocolate Chip Muffins - that's what - They are delish!!
Now matter how much we try and get through all the bananas before one over ripens, we are always left with one that sit's in the fruit bowl and no one wants to eat.
I have tried all the tricks in the book to stop them ripening too fast and it doesn't matter, I am always left with one. So usually it gets used up into some kind of cake or muffin, because one thing my kids love, is banana bread or muffins.
I already have this yummy Banana Chocolate Chip Loaf and these Mini Banana and Raisin Loaf, as well as this Banana Baked Oatmeal and Banana Doughnuts But this time I wanted to make some handy portable muffins.
Remember any time fruit is cooked, pureed or blended it becomes syns, as fruit only in raw form is syn free. The banana I used was 100g which is ? syns.
To sweeten the Banana and Chocolate Chip Muffins I like to use Sukrin: 1 which is a great natural tasting sweetener that can be ordered on can be ordered on Amazon. I have tried many different types of sweetener in the past trying to find one that is natural and tastes natural and I think this is it. I usually just use some syns on honey or maple syrup, but it’s nice to know I can now use this and reduce the syns even further. Instead of sukrin you can use any sweetener of choice But I can’t recommend sukrin enough, it tastes so good in baked goods and is by far the best tasting natural sweetener I have found.
Usually when using more than a tablespoon of sweetener it should be syns at 0.5 syns per tablespoon as per the new guidelines about sweeteners from Slimming World. However as 1 muffin has less than a tablespoon, I haven't synned the sweeteners in this recipe.
These are great with a cuppa, they should freeze fine too. I usually just pop anything like this into a freezer bag and take one out as I want it, if they ever make it to the freezer that is.
Low Calorie Banana Chocolate Chip Muffins
Use up those ripe bananas and make up a batch of these low calorie Banana and Chocolate Chip Muffins to enjoy with a cuppa.
Ingredients
- 100g (3.5oz) of plain flour
- 100g (3.5oz) of ripe banana
- 15g (1 tbs) of milk or dark chocolate chips
- 1 tsp of vanilla extract
- ½ cup (8 tbs) of granulated sweetener (I use erythritol)
- 1 teaspoon of baking powder
- ½ teaspoon of baking soda
- 3 large eggs
- low calorie spray
Instructions
- Preheat oven to 180 or 350f (gas mark 4)
- Add the flour, baking powder and soda to a bowl and mix to combine
- In a separate bowl mash the banana, add the granulated sweetener and mix together. Whisk in the eggs
- Add the wet ingredients to the dry ingredients and mix till all combined.
- Add the chocolate chips and mix
- Spray a muffin tray with spray oil
- Spoon the mixture into 9 compartments of the baking tray.
- Place in the oven and bake for 25 mins, muffins should be golden and skewer entered into the centre should come out clean.
- Enjoy with some fruit and a cuppa.
Notes
Please see below for details about recipe:
- WW Personal Points: add ingredients to your WW diary for points value - as this may vary depending on your personal points zero foods)
- Vegetarian Friendly
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Nutrition Information
Yield 9 Serving Size 1 muffinAmount Per Serving Calories 127Total Fat 4gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 2gCholesterol 65mgSodium 162mgCarbohydrates 18gFiber 1gSugar 5gProtein 5g
Nutritional information and valuesetc are an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate by the ingredients you use.
I see you a liked my Idea about the muffins !
I need to make mine smaller next time.
Love your recipes.
Yes 🙂 - this recipe is slightly different to my other banana recipes and worked perfectly for muffins. I have already made this recipe several times since developing it. Those ripe bananas are being put to good use.
Hi,
If i'm going to bake these muffins todfay but only have Sukrin Gold. If using Sukrin gold do I still use 8tbs?
Hi Meena, I would use the same, I can't guarantee the bake will be the same, as I haven't tried these with just sukrin gold. Hope that helps 🙂
Just tried making these and they're lovely. I did 12 instead of 9 to bring down the individual syns but I think theyd be all rou d better and worth the .5 syns if they were bigger.
Hi. I've made 2 batches of these now and whilst they taste absolutely delicious, the muffins always rise unevenly and lean over to one side. I've checked that I have measured the raising agents properly and put the same amount of batter in each case.. I've never had a problem with other cake recipes so don't think it's the oven. Any suggestions?
Are you using plain flour and not self raising? So long as ingredients are all exact, they should cook perfectly. So I can't work out any other reason they might do that.
Hi Shevy, Yep, I'm using plain flour. I've just made a thrid batch for food tasting tomorrow - I lowered the temperature a little bit and was extra careful with the raising agents and they were a little bit better. They taste amazing though - which mean that not all of them will make it to group! Thanks for the great recipes.
I am so sorry I can't solve this for you. I have seen one other person have that problem, everyone else who made them, the result was the same as mine and I can't figure out what that might be. Just a thought, do you have a fan oven? I wonder if that might be causing the issue. If so, try repositioning the shelf in the oven. I know some fan ovens have the option to do a non convectional bake, so that might be an option too.
I have an ordinary oven, not fan, and kept them on the middle shelf. Don't worry - I'll be making them again regardless of what they look like. 🙂
Made this recipe for my husband and i for breakfast. We both love these and will be making more in the future. 🙂
Loved these muffins, just wish it made them a bit bigger for 3 syns.
I haven't come across baking soda. What is it please?
Hi Kathy - baking soda is the same as bicarbonate of soda 🙂
what is surkin
Hi Barb - sukrin is a natural zero calorie sweetener. It has no aftertaste and is my preferred choice in recipes like this.
Hi - Really want to make this recipe and have been unable to find Sukrin. I'm reluctant to use the other sweetner I have bought as after reading up on it, it seems very artificial. I have got maple syrup though and would prefer to use this. Do you know how much I'd have to use please as a substitute for the sukrin.
Thanks,
Syd
Hi Syd- I would use equal amounts as sukrin is the same ratio to sugar. Enjoy!! - If you are in the UK, you can get sukrin on Amazon or from Holland and Barrett I believe 🙂
Made these and loved them. They freeze well and I can get my cake fix for only 3 syns!
Hi, how long do these keep for out of the freezer roughly?
Thanks
These normally keep for about 3-4 days out of the freezer, just make sure to add them to a lidded container or similar.
Hi there,
Can i use xylitol instead of sukrin? If yes, do i use the same amount?
Many thanks
Yes you can
Hi there,
I've made these twice now and both times they were overcooked and they rose very wonky! I'm actually a cake maker, but doing slimming world, and getting really annoyed as to why I can't get them to rise like my normal muffins!! Any ideas?
Thank you x x
Are you using a fan oven by any chance? All my recipes are cooked in a regular oven, so if using fan you need to reduce the heat by 20 - otherwise, the higher distribution of heat will cause them to rise too fast and not rise properly. I am sure you haven't got any measurements of ingredients wrong but it might be worth just double checking to make sure you are not mistaking teaspoons for tablespoons etc. Good luck.
Just made these tonight & like a few others they didn’t rise properly, they were wonky. Only realised now after reading all the comments (we don’t normally read the comments only the instructions) that we should reduce the temp on fan assisted by 20...I wish this was stated in the original instructions Hopefully they’ll turn out better next time now that we know this but it might be helpful to amend the instructions for others to know this.
A recipe on any recipe website will always state it is a fan oven if that is what was used. If it doesn't it will be a regular oven and you need to reduce temp by 20c. Hope that helps 🙂
I’ve baked these for the first time today
& they taste amazing; just wondering though what cause them to be shiny brown on the top ?
If they are browning too much it could be your oven temp. I don’t use a fan oven, so if yours is a fan you need to reduce temp by 20c
I made these today but put in a about 8 broken walnuts instead they were delicious I also used a desert spoon of canderell as I didn’t have Sukrin made 8 so I’m probably higher on syns.
Hi There, this recipe looks great. I was just curious which chocolate chips you would recommend or which chocolate chips are lowest in syn value? Many thanks, Emma
Most are around the same Syn value. I use either Trader Joe’s or Aldi USA
Hi, your recipe looks great and.I am.going to try your recipe right now.but only have.self-raising flour, would recommend I leave.out the raising agents in the recipe? Thank you.
Can I used canderal for the sweetner
I haven't tested with canderel, you would need to ensure the correct ratio, as sukrin is used as the same ratio to sugar.
yes definitely leave out the raising agents if using self raising.
Can you freeze these?
yes these will freeze - enjoy!!
Just took these out of the oven, they smell fantastic, I made some muffin cases out of parchment paper and no one would know they were slimming, can’t wait to taste mmmmm
These were absolutely yummy! I replaced the chocolate chips with crushed walnuts... heavenly!
Hi made these . I didn’t have Sukrin gold but used sweetener. The muffins came out lovely but they always stick to paper cases so I would say use silicone cases to stop them sticking .
So glad you enjoyed them. I find squares of parchment paper tend to work better than muffin cases and use those instead now.
How do you stop all the choc chips sinking to the bottom?
I don't have any issue with them sinking to the bottom, it will depend on size of chocolate chips, you can sprinkle on top instead if you prefer.