Sugar Free Chocolate Chip Banana Muffins
Prep time
Bake time
Total time
Makes: 9 muffins
  • Flour, 1 cup or 128 grams
  • Baking Powder, 1  teaspoon
  • Salt, ½ teaspoon (skip if using salted butter or Amul)
  • Softened Butter, ¼ cup or 50 grams
  • Egg, 1
  • Large Overripe Bananas, Pureed, 1+ ½ bananas
  • Vanilla Essence, 1 teaspoon
  • Milk, 2 tablespoon
  • Chocolate Chips, ¼ cup
  1. n a separate bowl, whisk butter for 2-3 minutes until light and fluffy. Add in the pureed bananas and whisk again for 2-3  minutes until both of them are properly combined.
  2. Add in the eggs one by one and gently whisk without incorporating too much air.
  3. Preheat your oven at 180 degrees Celsius for 10 minutes.
  4. Fold in the dry ingredients to this wet mixture little by little. DO NOT WHISK. Stop mixing when you no longer see dry flour or flour pockets. Now, add in the milk and chocolate chips and mix lightly. Avoid over mixing this batter or your muffins will be tough.
  5. Grease your muffin tins with a little bit oil. Put the muffin liners in and spoon in the batter into the muffin liners until they're ¾th full.
  6. Bake for 15 minutes at 180 degrees Celsius. Insert a skewer or toothpick in the centre of the muffins to check if they're done. If the skewer comes out clean with a few crumbs your muffins are done. If not..bake for another 3-4 minutes and check again for doneness.
  7. Store muffins in an airtight container in the refrigerator. Take it out and leave it on the kitchen shelf for at least 15 minutes before eating. Do not microwave.
*Use ONLY overripe or black bananas for this recipe.  
Sift flour, baking powder and salt in a bowl and keep aside.
Recipe by Sugar & Spice by Radhika at