breakfast on the go: cinnamon chocolate chip banana muffin recipe | low sugar

Reflecting on first baking experiences brings back memories of chocolate chip cookies and banana bread and inspires this cinnamon chocolate chip banana muffin recipe. The sweet smell of culinary satisfaction filled the house in those moments while breeding mouth-watering impatience in a young mind. The anticipation was overwhelming, eagerly awaiting the glorious taste of sugar, butter, eggs and flour. This recipe recreates those warm reflections yielding an improvement with lower sugar and portion control for an easy breakfast snack on the go.

Now responsible for feeding a new generation, a successful recipe provides portion control for myself and lower sugar benefitting the young and old-er. Baked banana goods also play double duty using up the rejected ones too brown for anyone to consider enjoying but with still culinary life lurking behind the soft brown skin.

Mini muffin tins provides the portion control, if you can resist the temptation of enjoying more than one. Approximately three results in the same nutrition as one regular sized. With the sugar cut in half of the original recipe and chocolate chips cut by a third, these bite size delights weigh in at 84 calories, 6 grams of sugar, and 4 SmartPoints.

‘Handle the Heat’ inspired this recipe and lured me in by the unique addition of espresso powder. This version brings cinnamon to the party, boosts the espresso slightly and cuts the sugar. The resulting muffin is just as tender and moist as the original and slightly more complex with the cinnamon for a grown up feel. They have a rich banana aroma and practically melt in your mouth.

food prep tip

You can preserve bananas ready for baking, or smoothies, in the freezer. Make life easier and peel them before you pop them in the freezer, and you’ll be thankful when you’re ready to use them.

Cinnamon Chocolate Chip Banana Muffin Recipe | Low Sugar

Cinnamon Chocolate Chip Banana Muffin Recipe | Low Sugar


  • 1.5 cup All Purpose Flour
  • 1.5 tsp Baking Soda
  • 1 tsp Salt
  • 1 tsp Cinnamon
  • 4 Bananas, over ripe, mashed - approximately 337 g
  • 1 stick Butter, Salted, Melted
  • 2 tbsp Brown Sugar, Packed
  • 0.25 cup White Sugar
  • 1 large Egg
  • 1 tsp Vanilla
  • 0.25 cup Milk - Whole
  • 1.5 tsp Instant Espresso Powder
  • 0.75 cup Chocolate Chips - Semisweet


  1. Preheat oven to 350 degrees F. Line 3 mini muffin trays (that hold 12 muffins each) and lightly spray with oil.
  2. In a large bowl, combine the flour, baking soda, salt, and cinnamon, and set aside.
  3. Mash bananas either with blender or a fork in a medium bowl, and set aside.
  4. With an electric mixer using a wire whisk, whip the sugar together and butter together until it's light and fluffy. Add the egg, and vanilla and beat well, scraping down the sides of the bowl once or twice. Add the bananas and mix until well combined. Lastly, add in milk and espresso powder and mix until throughly mixed.
  5. Mix in the dry ingredients just until incorporated. Fold in the chocolate chips with a spatula or spoon. Spoon the batter into the muffin tins to fill them about halfway. A small cookie scoop with fill them perfectly. Tap the tins on the counter to get any air bubbles out.
  6. Bake until a toothpick stuck in the muffins comes out clean, 15 to 18 minutes. Cool for a few minutes before removing muffins. Serve warm or at room temperature.
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cinnamon chocolate chip banana muffin recipe nutrition info


based on 36 mini muffin yield



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