Best 3 Beths Diabetic Banana Chocolate Chip Muffins Recipes

Indulge in the delectable symphony of flavors presented by Beth's Diabetic Banana Chocolate Chip Muffins, a culinary creation that harmoniously caters to both taste and dietary well-being. These muffins, crafted with a medley of wholesome ingredients, offer a delectable treat for those seeking a diabetic-friendly indulgence. Each bite unveils a symphony of banana's natural sweetness, the rich decadence of chocolate chips, and the comforting embrace of warming spices. This recipe collection also features a tantalizing array of other muffin variations, promising an explosion of flavors to satisfy every craving. From the classic allure of Blueberry Muffins to the zesty zing of Lemon Poppy Seed Muffins, each recipe is a culinary masterpiece that strikes a delicate balance between taste and health. Whether you seek a wholesome breakfast, a guilt-free snack, or a sweet treat to share with loved ones, this versatile muffin collection has something for every palate and occasion.

Let's cook with our recipes!

FAVORITE BANANA CHIP MUFFINS

Favorite Banana Chip Muffins image

These banana chocolate chip muffins are one of the first things my husband gets hungry for when he's home from deployment. I make sure to have the overripe bananas ready. They're a family tradition. -Kimberly Duda, Sanford, North Carolina

Provided by Taste of Home

Time 40m

Yield 1 dozen.

Number Of Ingredients 10

Ingredients

1-1/2 cups all-purpose flour
2/3 cup sugar
1 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1 large egg, room temperature
1-1/3 cups mashed ripe bananas (about 3 medium)
1/3 cup butter, melted
1 teaspoon vanilla extract
1/2 cup semisweet chocolate chips

Steps:

Preheat oven to 375°. In a large bowl, whisk flour, sugar, baking soda, cinnamon and salt. In another bowl, whisk egg, bananas, melted butter and vanilla until blended. Add to flour mixture; stir just until moistened. Fold in chocolate chips., Fill greased or paper-lined muffin cups three-fourths full. Bake 17-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 207 calories, Fat 8g fat (5g saturated fat), Cholesterol 31mg cholesterol, Sodium 172mg sodium, Carbohydrate 33g carbohydrate (18g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

BETH'S BANANA CHOCOLATE CHIP MUFFINS

Beth's Banana Chocolate Chip Muffins image

I received an email today from Spark People with this recipe. I don't know who Beth is but these sure sound good for a snack or dessert!

Provided by senseicheryl

Categories Quick Breads

Time 30m

Yield 16 muffins, 16 serving(s)

Number Of Ingredients 10

Ingredients

1 cup banana, mashed (about 2 1/2 medium bananas)
1 large egg
1/2 cup applesauce
1 tablespoon stevia or 1/2 cup Splenda granular
1 cup whole wheat flour
1 cup flour
1/4 cup 1% low-fat milk
1/4 teaspoon vanilla extract
2 teaspoons baking powder
3 tablespoons semisweet mini chocolate chips

Steps:

Preheat oven to 350 degrees.
Mix all ingredients in large bowl.
Fill 16 muffin tins or papers about halfway. (I used an ice cream scoop to spoon it because the dough will be thick.).
Bake for approximately 20 minutes.

Nutrition Facts : Calories 84.7, Fat 1.2, SaturatedFat 0.5, Cholesterol 13.4, Sodium 54.5, Carbohydrate 16.8, Fiber 1.6, Sugar 2.5, Protein 2.6

BETH'S DIABETIC BANANA CHOCOLATE CHIP MUFFINS

Beth's Diabetic Banana Chocolate Chip Muffins image

This one is from sparkpeople.com and it's really good! Nutritional Info * Servings Per Recipe: 16 * Amount Per Serving * Calories: 92.2 * Total Fat: 0.6 g * Cholesterol: 13.0 mg * Sodium: 69.8 mg * Total Carbs: 16.1 g * Dietary Fiber: 1.5 g * Protein: 2.4 g

Provided by Paul Bushay

Categories Muffins

Time 35m

Number Of Ingredients 10

Ingredients

1 cup bananas, mashed (about 2 1/2 medium bananas)
1 large egg
1/2 cup applesauce
1/4 cup splenda/sugar blend
1 cup whole wheat flour
1 cup regular flour
1/4 cup milk
1/4 tsp vanilla extract
2 tsp baking powder
3 tbsp semi-sweet mini chocolate chips

Steps:

1. Mix all ingredients in large bowl.
2. Fill 16 muffin tins or papers about halfway. (I use an ice cream scoop to spoon it because the batter will be thick.)
3. Bake 350 degrees for 20 mins.

Tips:

Use overripe bananas. Overripe bananas are sweeter and have a more intense flavor, which makes them perfect for muffins. They also help to keep the muffins moist.
Don't overmix the batter. Overmixing the batter can make the muffins tough. Mix just until the ingredients are combined.
Use a variety of chocolate chips. Feel free to use semisweet, dark, or milk chocolate chips. You can also use a combination of different types of chocolate chips.
Make sure your muffin tins are greased or lined with paper liners. This will help to prevent the muffins from sticking to the tins.
Bake the muffins at a moderate temperature. This will help to ensure that the muffins are cooked through without getting overcooked.
Let the muffins cool completely before storing them. This will help to prevent them from getting soggy.

Conclusion:

These diabetic-friendly banana chocolate chip muffins are a delicious and easy-to-make treat. They are perfect for breakfast, lunch, or a snack. With a few simple tips, you can make sure that your muffins turn out perfect every time.