I actually made these Banana Chocolate Chip Holes a few months ago, but they somehow got pushed aside due to all of the pumpkin, peppermint, gingerbread, and other seasonal treats I was making. Good thing recipes don't have feelings or I'd have some serious making up to do with these holes. One way that I can make up for putting this wonderful recipe aside is spreading the word about how scrumptious these are. These Banana Chocolate Chip Holes are just like doughnut hole, but better because they are homemade and skinny! Now I've come across some comments on other blogs about people being skeptical of skinny sweets. Let me reassure you that I will not lie to you and tell you that something tastes delicious if it does not. I will also let you know if they taste "healthy", which is essentially my way of saying that they are good, but not as good as the real thing. When it comes to this recipe, these taste just like the real thing.
The original recipe called for a doughnut pan, but since my kitchen is teeny tiny and I have yet to find room to fit more pans, I've not purchased a doughnut pan yet. To improvised, I decided to make this recipe in a mini muffin pan so that the outcome were mini doughnut holes. I'm not sure if it's because they were in the shape of mini muffins or not, but these tasted like a cross between a muffin and a doughnut. Not a bad combination in my book. The sweet banana flavoring complements the semisweet chocolate perfectly. If you are not a fan of chocolate and banana, you could certainly add peanut butter chips, white chocolate chips, nuts, or any other candies that you think pair well with banana. These muffins are extremely versatile and easy to make; however, I will emphasize that you should be careful not to over mix the dough or else you'll get dense, hard muffins/holes. No bueno. If you are looking for a new breakfast or skinny snack/sweet recipe to try, give these Banana Chocolate Chip Holes a go!
Banana Chocolate Chip Holes (adapted from Janie's Kitchen)
(30 holes/mini muffins)
2 very ripe bananas, mashed (about 1 cup)
1/2 cup granulated sugar
1/2 cup fat free vanilla yogurt
1/4 cup unsalted butter, melted and cooled
2 eggs, lightly beaten
1 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup semisweet chocolate chips
Preheat oven to 325 degrees. Lightly grease a mini muffin pan.
In a large mixing bowl, add bananas, sugar, and yogurt and mix until combined. Add cooled melted butter and mix into banana mixture. Add eggs and vanilla and mix until ingredients are well combined.
In a separate bowl, mix flour, baking powder, baking soda, and salt. Add dry ingredients to banana mixture and stir until just combined, careful not to over mix. If you over mix the batter, you will have dense, hard muffins! Fold in chocolate chips.
Spoon batter into prepared muffin pan, filling each muffin cup about half full. Bake for about 15 minutes, or until toothpick inserted in the center comes out clean. (The baking time will vary depending on the size of the muffin pan, so check the muffins periodically.) Cool muffins in pan for 10 minutes and then remove to a wire rack to cool completely.
Print this recipe!
Servings Per Recipe: 30
Amount Per Serving:
Total Fat: 3.2 g
Cholesterol: 16.5 mg
Sodium: 26.4 mg
Total Carbs: 13.9 g
Fiber: 0.7 g
Sugars: 6.8 g
Protein: 1.8 g
-Easy to make
-Great for breakfast or a snack
-Versatile-add peanut butter chips, white chocolate chips, nuts, or other candies to batter
-Skinny sweet recipe that doesn't taste skinny
-Bananas must be very ripe or they will not mash well (you might have to plan ahead to allow bananas to fully ripen)