Banana Double Chocolate Chip Muffins

The weekend is here! and my daughters have been providing me with steadfast company and assistance in the kitchen. These scrumptious muffins are our very first collaborative salt free recipe. Dense and delicious, packed with rich chocolatey-banana flavor, they vanished as quickly as they were made. Who says low sodium can’t be scrumptious?! NOT US!

Yields 12 standard-size muffins.

SODIUM CONTENT: 9 mg per serving


1/2 c. sugar
1/2 c. brown sugar
1 1/2 c. all-purpose flour
1/3 c. unsweetened cocoa powder
2 t. Ener-G sodium-free baking soda (available online at
1/2 t. Featherweight sodium-free baking powder (available at Whole Foods markets and online at
3 ripe bananas, mashed
1 egg, beaten
1/3 c. vegetable oil
1/4 c. lowfat milk
2/3 c. semisweet chocolate chips


Preheat oven to 350 degrees. Grease a standard 12-muffin tin or line with disposable paper liners and set aside.

Measure the sugars, flour, cocoa powder, baking soda and baking powder into a mixing bowl and whisk well to combine. Add the mashed banana, beaten egg, oil and milk and stir well to combine. Mix in the chocolate chips, and scrape the bottom and sides of the bowl to make sure everything is well incorporated. Pour batter into the prepared muffin tin, filling cups almost to the top. Place pan on the middle rack in oven and bake 20-25 minutes. Remove from oven and place pan on wire rack to cool for 5 minutes. After 5 minutes, carefully remove muffins from tin and place on wire rack to cool fully. Once cool, store muffins in airtight container.

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