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a sugar free banana muffin with dark chocolate chunks sitting on layered plates

Sugar Free Banana Muffins with Chocolate Chunks

These Sugar Free Banana Muffins are completely sweetened with mashed banana, super fluffy, moist, and studded with dark chocolate chunks for a cheeky treat.

Category Breakfast, Snacks
Cuisine American, British
Keyword banana muffins no sugar, healthy banana muffins, sugar free banana muffins, sugar free muffins
Prep Time 15 minutes
Cook Time 15 minutes
Serves 12 muffins
Author Amanda | Naturally Sweet Kitchen


  • 180 g unbleached plain flour
  • 1 tsp ground cinnamon
  • 1 tsp baking soda
  • 1 ½ tsp baking powder
  • ½ tsp fine sea salt
  • 350 g overripe banana, mashed (about 4 ½ medium bananas)
  • 60 g plain Greek yogurt
  • 80 ml cold-pressed rapeseed oil
  • 1 large egg room temperature
  • 1 ½ tsp pure vanilla extract
  • 100 g dark chocolate chunks (see notes)


  1. Preheat the oven to 220ºC and line a 12-cup muffin tray with paper or silicone liners.
  2. Whisk together the flour, cinnamon, baking soda, baking powder, and salt in a bowl. Set aside.
  3. To another bowl, add banana, yogurt, oil, egg, and vanilla. Whisk well until fully combined.
  4. Add the dry ingredients to the wet ingredients and fold them together just until the flour begins to disappear. Gently fold in the chocolate chips until all the flour is combined. Do not overmix.
  5. Divide the mixture evenly between the 12 cups. The batter should just reach the top of each cavity.
  6. Bake the muffins for 5 minutes. Reduce the temperature to 190ºC and bake for a further 11-14 minutes or until a toothpick inserted comes out clean or with just a few crumbs attached.

  7. Allow the muffins to cool in the tray for 5 minutes, then remove them to a wire rack to finish cooling completely.


  • For truly sugar free muffins, you can use sugar-free chocolate chunks or leave them out completely.
  • These muffins will keep sealed in an airtight container at room temperature for up to 3 days.
  • These muffins can be frozen for up to 3 months. Defrost at room temperature.