Healthy Chocolate Chip Banana Muffin Cookies…

By on February 28, 2013
Healthy Banana Chocolate Chip Muffin Cookies | Follow @CaliCooking for healthy recipes inspired by the California Lifestyle

Have you every tried making cookies and substituting the eggs with bananas?

I remember one of my brother’s friends tried it once and the cookies came out super moist and chewy–similar to the tops of muffins! Now, years later, I’ve decided to try this myself. I wanted to make a lower calorie & lower fat cookie that still tasted chocolaty and delicious. What I ended up with was shaped like a cookie, had the texture of a muffin, and had the chewy deliciousness of heaven. Observe.

These soft chocolaty “cookies” are only about 53 calories each, contain 3g fat, 7g carbs, 2g fiber, and 3g protein. That’s a pretty healthy cookie if you ask me! You can have one of these to ward off any sweet or chocolate cravings during the day and they’ll tide you over until your next meal since they have some fiber and protein in them. Or you can always choose to have several for dessert…like I did last night! No regrets there. These tasty treats don’t even have added sugar other, than the chocolate, because they are sweet enough with the ripe banana and nut butter! =]

Interesting facts about dark chocolate: Did you know that eating a little bit of dark chocolate a few times a week can help lower your blood pressure, help improve and increases blood flow around the body, including the brain (which improves your cognitive function), and can help elevate your mood because it contains the chemical phenylethylamine, which is the same chemical released by your brain when you’re falling in love? Whew! There are more benefits to learn about here if you’re interested! Make sure you don’t go overboard with the dark chocolate, but definitely have it around for times when you just need a little mood lifter! ;)

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Here’s What You’ll Need (You can make these vegan by leaving out the greek yogurt):

♦1 cookie sheet

♦Non-stick cooking spray

♦1 very large ripe banana, or 2 smaller ones to yield about a 1/2 cup mashed

♦1/4 cup non-sweetened almond butter (can use any nut butter, even peanut butter if you’re a fan of peanut butter/banana flavor!)

1/4 tsp baking soda

♦1/8 tsp salt

♦1/2 tsp vanilla extract

♦3/4 cup whole oats (I blended the oats a little so it was almost like flour but still had some chunks)

♦1-2 tbs small dark chocolate chunks ( I used 2, blended one into chocolate powder to give the cookies a chocolaty taste all around, and chopped the other tbs into smaller bits)

♦2 tbs 0%fat greek yogurt (adds to the softness, I think)

Here’s What You’ll Do: 

Preheat the oven to 350F. In a bowl, use a fork to mash the banana and the almond butter together. Add the baking soda, salt, vanilla extract, & greek yogurt. Pulse the oats in a blender or food processor until some powder forms but there are still chunks. Add this to the mixture. Add the chocolate chips (1tbs pulsed into a powder if you want). Stir everything together. Spray the cookie sheet with non-stick spray and using a regular spoon, scoop out 12 portions of the dough (like the picture below). Bake for about 7 minutes, cookies will still be very wet/gooey, but let them sit for 10 minutes and they’ll be ready to enjoy! Try not to eat all of them before sharing! =]


  1. Shelby

    March 4, 2013 at 3:52 pm

    These look AMAZING!

    Just found your blog from a Sparkpeople post and now I think I’m going have to try out all of your recipes :)

    • alidaniel

      March 5, 2013 at 11:23 am

      Thanks Shelby! Hope you enjoy them! Let me know what you think :)

  2. katherinesarasohn

    March 3, 2013 at 5:06 pm

    These sound amazing! I will definitely have to try them!

    • alidaniel

      March 4, 2013 at 8:38 am

      let me know what you think if you do! =]

  3. Leslie

    February 28, 2013 at 7:37 pm

    Looks great and gluten free. Thanks for sharing!

    • alidaniel

      March 1, 2013 at 9:05 am

      Thanks for your comment Leslie! I wasn’t even thinking about these being gluten free, thanks for pointing that out!

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