Try this low-fat version of the classic choc-chip banana muffin for a yummy way to use up overripe bananas.


white self-raising flour

1½ cup(s), (225g)

caster sugar

¼ cup(s), (55g)

granulated stevia sweetener

¼ cup(s), (55g)

reduced fat oil spread

50 g, melted


1 medium, lightly beaten

skim milk

½ cup(s), (125ml)


2 large, mashed

milk chocolate chips

¼ cup(s), (45g)


  1. Preheat oven to 200°C or 180°C fan-forced. Line a 12-hole (⅓-cup/80ml capacity) muffin tin with paper cases.
  2. Combine flour, sugar and stevia in a large bowl. Combine spread, egg, milk and banana in a large jug. Add banana mixture to flour mixture with chocolate chips and stir until just combined (do not over-mix).
  3. Spoon mixture into paper cases. Bake for 20–25 minutes or until cooked when tested with a skewer. Set aside muffins in tin for 5 minutes before turning out onto a wire rack to cool. Serve.


TIP: Cool then freeze these muffins in an airtight container for up to 1 month. Thaw and reheat for 10 seconds int he microwave for a warm delight.

Share on facebook
Share on google
Share on twitter
Share on linkedin

Recent Posts:

Easy Skillet Lasagna

INGREDIENTS 1 ½ tablespoons extra virgin olive oil 1 large onion, chopped 1 cup chopped mushrooms 2 medium garlic cloves, minced Two 14.5-ounce cans Italian diced tomatoes, drained 1/4 cup tomato sauce 3 large fresh basil leaves, chopped 1/4 teaspoon pepper 1 teaspoon sea salt 1/2 cup part skim

Read More »

Zucchini Brownies

Ingredients ½ cup vegetable oil 1 ½ cups white sugar 2 teaspoons vanilla extract 2 cups all-purpose flour ½ cup unsweetened cocoa powder 1 ½ teaspoons baking

Read More »

Strawberry milkshake

Milkshakes using fresh low-fat ingredients make for a speedy breakfast or a satisfying afternoon snack. Ingredients Fresh strawberries ½ cup(s), hulled, chopped Skim milk ½ cup(s), (125ml)

Read More »
%d bloggers like this: