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.

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