Skinny Raspberry Chocolate Chip Banana Muffins.

A healthy, low-fat muffin bursting with juicy raspberries, mashed bananas, and a sprinkle of chocolate chips. Whole wheat, low sugar, and protein packed.

Skinny Raspberry Chocolate Chip Banana Muffins. These low fat, low sugar, whole wheat muffins are so flavorful! Made with bananas, yogurt, whole wheat flour, and honey. Easy, moist, low-fat, healthy muffins!   sallysbakingaddiction.com

I’m sort of obsessed with a couple things these days.

(1) Berries and chocolate.  Strawberries and chocolate & raspberries and chocolate, to be exact.
(2) Making healthy muffins! See here, here, here, here, here, and here. Oh and here. (<- LOVE those)

I hope you don’t mind my latest obsessions.  You may be seeing a lot more of both on my blog in the coming weeks.  When I like something, I gotta have it all the time!  Am I the only one like this?!

Skinny Raspberry Chocolate Chip Banana Muffins. These low fat, low sugar, whole wheat muffins are so flavorful! Made with bananas, yogurt, whole wheat flour, and honey. Easy, moist, low-fat, healthy muffins!   sallysbakingaddiction.com

I’ve been eating these muffins for a couple weeks now.  I admit, I’ve been hiding them from you!  So rude of me because these might just be the best muffins I’ve ever had (that are healthy, of course).  Healthy is a relative term  - and to me, these fruity buggers fit into my healthy eating habits perfectly.

Yes, I do have a healthy appetite! With the occasional cookie dough pie, of course. 

Today’s muffins are exploding with juicy raspberries!  So many in every single muffin. Don’t you hate biting into a “fruit-filled” muffin only to find a chunk or two of actual fruit?  Such a rip-off. Well, I packed as many raspberries as I could into today’s recipe. Complementing the juicy raspberries is a sprinkle of chocolate chips.  Chocolate is healthy for the mind and tummy. Duh. 

I mixed the raspberries and chocolate chips up into a banana muffin batter. Bananas, berries, and chocolate. Oh these muffins are just so good!  The most important thing about the recipe? Make sure your bananas are super ripe!  You’ll need two of them.

Bananas

Along with your ripe bananas, you’ll need a short list of other healthy ingredients:

 White Whole Wheat Flour
 Honey
 Protein-Packed Greek Yogurt (or regular)
 Fresh Raspberries
Vanilla Almond Milk (or cow’s milk, or soy milk)
Cinnamon

Substitutions: a mixture of whole wheat flour and all-purpose flour (about half and half of each) may be substituted for the white whole wheat flour in this muffin recipe.  I do not suggest using all whole wheat flour, as the resulting muffin may have a tough texture.  Maple syrup may be used instead of honey.  Individually frozen raspberries may be used instead of fresh.

Skinny Raspberry Chocolate Chip Banana Muffins. These low fat, low sugar, whole wheat muffins are so flavorful! Made with bananas, yogurt, whole wheat flour, and honey. Easy, moist, low-fat, healthy muffins!   sallysbakingaddiction.com

Skinny Raspberry Chocolate Chip Banana Muffins. These low fat, low sugar, whole wheat muffins are so flavorful! Made with bananas, yogurt, whole wheat flour, and honey. Easy, moist, low-fat, healthy muffins!   sallysbakingaddiction.com

Just like my Skinny Banana Blueberry Muffin recipe, today’s breakfast treat is sweetened with honey and a touch of (lightly packed) brown sugar.  The recipe makes 15 muffins, so the amount of sugar in each is teeny tiny.  The banana and chocolate chips sweeten them up too.

These muffins contain no butter or oil. Low fat baked goods are known for lacking flavor and moisture, often tasting dry and bland.  These muffins are the complete opposite.  Two ingredients that replace the fat and also bring moisture (and taste) to the muffins are mashed bananas and vanilla greek yogurt.  Both ingredients are fabulous substitutes for fat in this recipe.  1 cup of mashed bananas (2 large bananas) and 1/4 cup of vanilla greek yogurt do a fine job of keeping the muffins softtender, and moist.

It’s easy to make healthy substitutions in recipes – “healthy” does not have to mean “bad tasting.”  Why sacrifice flavor in foods that are actually good for you?  I am a firm believer that a healthy lifestyle can be equally as delicious or even more delicious than its calorie-laden counterpart. Especially if these chocolate chip muffins are on the healthy menu. ;)

Skinny Raspberry Chocolate Chip Banana Muffins. These low fat, low sugar, whole wheat muffins are so flavorful! Made with bananas, yogurt, whole wheat flour, and honey. Easy, moist, low-fat, healthy muffins!   sallysbakingaddiction.com

Skinny Raspberry Chocolate Chip Banana Muffins. These low fat, low sugar, whole wheat muffins are so flavorful! Made with bananas, yogurt, whole wheat flour, and honey. Easy, moist, low-fat, healthy muffins!   sallysbakingaddiction.com

The best part about this recipe?  The muffins freeze well (for up to three months).  If you are only baking for yourself, you can easily freeze the batch for a quick grab ‘n go meal or snack. I currently have a freezer full of skinny muffins.  Grab one or two, throw them in the microwave for 15-20 seconds and out the door you go.  I often pair them with Greek yogurt and a banana. More bananas… why not? I’m bananas for bananas. B-A-N-A-N-A-S.

These are the latest addition to my healthy muffin repertoire and they just might be the tastiest.  Low in fat, high in flavor, and will keep your energy up all morning. They helped fuel my 8 mile run last week. I know you’ll love them!

Skinny Raspberry Chocolate Chip Banana Muffins. These low fat, low sugar, whole wheat muffins are so flavorful! Made with bananas, yogurt, whole wheat flour, and honey. Easy, moist, low-fat, healthy muffins!   sallysbakingaddiction.com

 

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Skinny Raspberry Chocolate Chip Banana Muffins

A healthy, low-fat muffin bursting with juicy raspberries, mashed bananas, and a sprinkle of chocolate chips. Whole wheat, low sugar, and protein packed.

Yield: 15 muffins

Ingredients:

  • 2 and 1/2 cup white whole wheat flour (or mix of whole wheat and all-purpose)
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup honey (or maple syrup)
  • 1/2 cup light or dark brown sugar, loosely packed
  • 1 cup mashed very ripe banana (about 2 large very ripe bananas)
  • 1/4 cup nonfat vanilla greek yogurt (or any yogurt)
  • 1 large egg, beaten
  • 3/4 cup milk (almond milk, soymilk, cow's milk, rice milk)
  • 1/2 cup (or less, depending on your taste) semi-sweet chocolate chips
  • 1 and 3/4 cups fresh raspberries

Directions:

Preheat oven to 325F degrees. Spray 15 muffin tins with nonstick spray.* Set aside.

In a large bowl, gently toss the flour, baking soda, salt, and cinnamon together until combined. Set aside.

In a separate bowl, whisk the honey and brown sugar together - it will be thick and lumpy. Try to get out as many lumps as you can. Add the mashed banana, yogurt, and beaten egg. Slowly pour the wet ingredients into the dry ingredients. Gently begin to fold it all together. It will be very thick. Add the milk slowly and continue to gently mix the ingredients together. The milk will thin everything out, but the batter will still remain thick. Fold in the chocolate chips. Fold in the raspberries last. Be very gentle not to dye the batter pink from the raspberry juices. Try to not overmix the batter, which will lend tough, dry muffins.

Divide the batter between 15 muffin tins. Fill all the way to the top. Sprinkle a few more chocolate chips on top if desired. Bake the first 12, then the last three in another batch. Fill the empty muffin tins halfway with water in the 2nd batch to ensure even baking and prevent your pan from warping. Bake for 17-18 minutes until very lightly browned on the edges. A toothpick inserted in the center should come out clean. Allow the muffins to cool completely.

Muffins remain fresh and moist stored at room temperature for up to 5 days.  Muffins freeze well, up to 3 months.

*Do not use cupcake liners, muffins will stick to liners.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

I love berries, I love chocolate, I love bananas.

If you’re anything like me, you’ll enjoy the following recipes too!

 

Skinny Chocolate Banana Fudge Muffins

Skinny Chocolate Banana Fudge Muffins-10

 

Raspberry Dark Chocolate Coffee Cake

Dark Chocolate Raspberry Coffee Cake-6

 

Dark Chocolate Raspberry Banana Bread

Dark Chocolate Raspberry Banana Bread-5

 

Banana Chocolate Chip Muffins with Cinnamon Streusel

Banana Chocolate Chip Muffins with Cinnamon Streusel-3

 

Strawberry Swirl Chocolate Chip Cheesecake Bars

Strawberry Swirl Chocolate Chip Cheesecake Bars-5

 

Jumbo Raspberry Chocolate Chip Muffins

Jumbo Raspberry Chocolate Chip Muffins-3

   

160 Responses to “Skinny Raspberry Chocolate Chip Banana Muffins.”

  1. #
    61
    Teresa Dposted August 3, 2013 at 4:56 pm

    Hey Sally! I just made these muffins now and they are sooo good; I could hardly believe that they were skinny! :D

    Reply

    • Sallyreplied on August 3rd, 2013 at 5:53 pm

      Hey Teresa! I am so glad you like these! Definitely a favorite recipe of mine.

      Reply

  2. #
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    Mikahposted August 4, 2013 at 12:03 pm

    These look so tasty! In the past when I’ve added raspberries or blackberries to muffins, it’s turned the batter color a little gray or purple. Has anyone else had this problem? I’m guessing maybe it’s because I used frozen berries, and they had extra juice. Thoughts?

    Reply

    • Sallyreplied on August 4th, 2013 at 12:16 pm

      Hi Mikah – yes, it’s because the frozen berries release more juice than fresh.

      Reply

  3. #
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    Mariamposted August 5, 2013 at 8:18 pm

    Omg yum! I hear you on the berries and chocolate AND healthy muffin obsession! I can’t wait to make these! I’ll omit the sugar though, ripe bananas and the honey is plenty sweet!

    Reply

    • Sallyreplied on August 6th, 2013 at 7:26 am

      Let me know how you like them, Mariam!

      Reply

  4. #
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    Kaylaposted August 7, 2013 at 1:23 pm

    I made these last night and WOW!!!!! Soooo delish!!! My husband didnt like the mix of chocolate and fruit……soooooo more for me!!!!

    Reply

    • Sallyreplied on August 7th, 2013 at 1:48 pm

      Haha! More for you to enjoy! =)

      Reply

  5. #
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    Nutmeg nannyposted August 7, 2013 at 8:24 pm

    Beautiful! I just love raspberries :)

    Reply

  6. #
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    Jessposted August 8, 2013 at 11:28 am

    Just made these and they are just as amazing as they look in the pictures!

    Off to make another batch! :D

    Reply

    • Sallyreplied on August 8th, 2013 at 1:32 pm

      That’s great, Jess! I love these muffins so much – definitely one of my favorite healthier items to make for breakfast!

      Reply

  7. #
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    Ginaposted August 19, 2013 at 3:26 pm

    Fantastic recipe! The muffins turned out exactly as described and popped easily out of the muffin pan. Love them. I wasn’t sure how many muffins two of us would eat in a week, so I froze the three “extras”. When I thawed them out, they were good as new. Sally’s right– they freeze beautifully. As he ate the last one, my husband asked how soon I could make more.

    Reply

    • Sallyreplied on August 19th, 2013 at 4:45 pm

      That’s wonderful, Gina! I love these muffins too. My freezer is full of them!

      Reply

  8. #
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    Lindseyposted September 18, 2013 at 3:09 am

    Hi Sally. I can’t wait to make these. If I cannot find fresh (season winding down) and have to use frozen…what adaptations should I make? Thaw first? Reduce any other ingredients to account for the extra liquid they’ll create? Thanks for any tips you can suggest ;)

    Reply

    • Sallyreplied on September 18th, 2013 at 10:27 am

      Hi Lindsey! You can certainly use frozen raspberries if you need to. Do not thaw, though! Add them to the batter when they are frozen and don’t change anything else about the recipe. Hope you enjoy!

      Reply

  9. #
    69
    Jenniferposted September 23, 2013 at 8:55 pm

    How many calories are in a muffin?

    Reply

    • Sallyreplied on September 23rd, 2013 at 9:30 pm

      Feel free to plug the ingredients into an online calculator.

      Reply

  10. #
    70
    Sallyposted September 29, 2013 at 7:08 pm

    Sorry you found them tasteless! Thanks for trying.

    Reply

  11. #
    71
    Ryanposted November 2, 2013 at 9:36 am

    I just made these last night. They were truly the best muffins I’ve ever had or made. You’ve made yourself a new fan. Great work!

    Reply

    • Sallyreplied on November 2nd, 2013 at 3:20 pm

      I’m glad you enjoyed these, Ryan!

      Reply

  12. #
    72
    Ryanposted November 2, 2013 at 9:37 am

    On that note, Sally, what’s the next recipe I should try?! What else would you super recommend? :)

    Reply

    • Sallyreplied on November 2nd, 2013 at 3:21 pm

      I would suggest any of the other recipes I linked to at the bottom of this post. Yum!

      Reply

  13. #
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    Jillianposted November 10, 2013 at 2:23 am

    You mentioned that I should let the muffins cool completely. Does that mean BEFORE removing them from the pan they are in or before eating? I was hoping to reuse the muffin pan I had for the last 3 as it is my better pan but I didn’t want to mess up the muffins and ended up using an older pan for the remaining 3. Would you mind clarifying this for me and possibly editing your directions above?

    Thank you so much! My family loves your recipes and I love them because I don’t have to feel guilty about giving my kids “cake” all the time because of how healthy they are. :)

    Reply

    • Sallyreplied on November 10th, 2013 at 10:52 am

      The muffins may cool for 5 minutes in the pan and then you may remove them to cool completely on a rack. Enjoy, Jillian!

      Reply

  14. #
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    Joposted November 13, 2013 at 6:49 pm

    Hi Sally,
    I was having a quick browse through all the comments to see if anyone had previously asked the question if you can use frozen rasberries? Hopefully Yes ????? :-)

    Reply

    • Sallyreplied on November 14th, 2013 at 8:05 am

      I do mention in this post that “Individually frozen raspberries may be used instead of fresh.”

      Reply

      • Joreplied on November 15th, 2013 at 4:40 pm

        Sorry, I did not see, I was skimming to get to the ingredients :-)

  15. #
    75
    Ievaposted November 19, 2013 at 2:39 pm

    I made these today and the tasty was very good, however the texture was very sticky. Muffins sticked to my paper liners like a glue! I was thinking it might due to honey OR because my batter turned out too runny, not thick or lumpy as in recipe description. I’m not very experienced baker, especially with these skinny version so I have no idea what could’ve gone wrong :/

    Reply

    • Sallyreplied on November 19th, 2013 at 5:34 pm

      Hi Leva, this recipe asks you not to use liners. *Do not use cupcake liners, muffins will stick to liners.*

      Also, the batter shouldn’t really be too thin at all. Do you think you used the correct amount of flour?

      Reply

      • Ievareplied on November 19th, 2013 at 6:04 pm

        I didn’t see warning about liners. I was craving some muffins so just skipped the intro :)
        As I live in Europe I converted cups to metric system. I may have made a mistake there. I guess it’s time to buy some nice cup measuring spoons.

  16. #
    76
    Luisaposted January 5, 2014 at 12:42 pm

    Raspberries are my absolute favorite I gotta try this!! *_*
    Love your blog Sally, I visit daily :) Just started mine, I’d be thankful if you could stop by <3

    Love,
    Lu *

    Reply

    • Sallyreplied on January 5th, 2014 at 12:58 pm

      Just clicked over – those blondies look incredible Lu! Congrats on your new blog!

      Reply

  17. #
    77
    Karenposted January 9, 2014 at 10:09 pm

    Hi Sally, these muffins look fantastic. Luckily I have most of the ingredients except the whole wheat flour. I was wondering if it would be fine using all purpose flour for the total amount of the flour. Obviously they wouldn’t be as healthy. Thoughts? I just really want to make them now since I have most of all the ingredients :)

    Reply

    • Sallyreplied on January 10th, 2014 at 6:16 am

      Hi Karen! Using only all-purpose flour would be just fine! Hope you enjoy them. They’re a favorite!

      Reply

  18. #
    78
    Aurelposted February 23, 2014 at 12:19 pm

    Goodness, do these muffins have a complex taste! It’s a wonderful flavor, though and I can’t wait to try it again! I had to use just all-purpose white flour because I didn’t have any whole wheat on hand, but they still tasted pretty darn great! I was thinking about the next time I make them to throw in white chocolate chips instead of semi-sweet milk chocolate chips; i’m hoping they’re still amazing!

    Reply

  19. #
    79
    Jackie Pickeringposted March 2, 2014 at 7:53 am

    Hi Sally
    I’ve made these muffins twice now and me and my family have absolutely loved them! They are so good they don’t even taste like they’re that healthy. I’ve been experimenting a bit due to lack of ingredients in my house and found that these taste super nice with using some almond meal as part of the flour component, a little bit sweeter than my first batch.
    I’ve also had to make them the second time round with mixed berries (again due to the lack of ingredients in my house) and they still taste amazing!
    Thanks so much for your skinny recipes I feel so much better about scoffing them down cause they’re a little bit healthier, can’t wait to try make something else in my next baking mood :)
    Love Jackie xox

    Reply

    • Sallyreplied on March 2nd, 2014 at 1:40 pm

      So happy you love my skinny recipes, Jackie! Especially these muffins. Thanks for reporting back!

      Reply

  20. #
    80
    Michelleposted March 15, 2014 at 4:22 pm

    Hi! I recently discovered your site and today I made my first recipe of yours-whole wheat oatmeal pancakes. I loved them! These looks amazing and I also want to make them ASAP. In my fridge I have plain, non-fat greek yogurt instead of vanilla yogurt…is it possible to just add vanilla instead of going to the store and buying a new container of yogurt? How much vanilla do you suggest adding? Also, if I wanted to freeze the whole batch (i’m planning on making two, one to eat/give away and one to freeze for future meals), would you suggest slightly undercooking the ‘to be frozen’ batch so that when I microwave it for re-heating they don’t come out overcooked?

    Thanks! :)

    Reply

    • Sallyreplied on March 15th, 2014 at 5:43 pm

      Hi Michelle! You may simply use plain yogurt instead of vanilla. I do it all the time without adding vanilla. If you’d like to add 1 teaspoon of vanilla, you certainly can! This is a very forgiving recipe. Do not undertake the muffins, even the ones you are freezing. Muffins are good frozen for up to 3 months.

      Reply

      • Michellereplied on March 16th, 2014 at 2:11 pm

        Sally, I just finished baking these and couldn’t resist eating one straight out of the oven…might have burned myself but SO GOOD. You are a baking genius! I can’t wait to try the rest of your skinny muffins and the not so skinny recipes as well :D Thank you!

        • Sallyreplied on March 16th, 2014 at 8:03 pm

          Thanks Michelle. Happy you love these muffins! Definitely one of my favorites.

  21. #
    81
    Maryposted March 21, 2014 at 4:54 pm

    Hi!
    I am planning on making these in a day, but I have a question. I was wondering if I can substitute the yogurt for unsweetened organic applesauce? or maybe something different from yogurt. I plan on using almond milk instead of regular milk.

    Reply

    • Sallyreplied on March 21st, 2014 at 5:44 pm

      Yes, that would be fine. Enjoy!

      Reply

  22. #
    82
    JANEposted March 23, 2014 at 5:35 pm

    These muffins were so delicious and healthy!! They are my new favorite breakfast. Those who I’ve shared the recipe with are in love with them too. Thank you!

    Reply

  23. #
    83
    joposted March 26, 2014 at 8:09 pm

    It may be offensive that someone commented an said that these are tasteless and I agree to a certain extent. They’re healthy so they aren’t packed with butter an sugar but they are a great alternative to fat loaded food. These muffins were very subtly sweet and I was hoping for more of a cinnamon note so I will increase it next time. I ommitted the raspberries and added extra chocolate chips. Minis are the key since you will get them in every bite. Despite all of this I appreciate the recipe and believe it is a good one. Thank you

    Reply

    • Sallyreplied on March 26th, 2014 at 8:25 pm

      Thanks Jo! Very happy you enjoyed them. I appreciate the comment!

      Reply

  24. #
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    Adelynniaposted March 29, 2014 at 12:56 am

    Hi! So I’m new to your blog but I’m already addicted. The recipes and the photography here are just sooo amazing! May I know, though if I can substitute the raspberries with strawberries instead? They are not as readily available in my country. Thank you!

    Reply

    • Sallyreplied on March 29th, 2014 at 7:34 am

      That would be fine – and thank you!

      Reply

  25. #
    85
    Stephposted April 2, 2014 at 12:09 pm

    Hi Sally! I first wanted to say thank you for keeping up with this amazing blog. While I have been cooking since I was young, I am pretty new to baking desserts/breads/muffins etc. After many failed attempts, I was nearly ready to throw in the towel and give up on baking, ready to settle for purchasing all my desserts for the grocery store bakery. Then I found your blog, and this recipe was actually the first thing I successfully baked. I made these one night for my boyfriend who’s mother is a very talented baker (yet another reason I was apprehensive about baking) and he loved them! He brought them to work for breakfast for a couple days, and I was only able to eat 1 or 2 of them because they were gone so quickly.
    I have since made them several times with varying add ins, spices and flavor extracts (nutmeg, strawberries, blueberries, lemon juice, maple extract, etc.) and they have turned out fabulously every time. I highly recommend these muffins to anyone! They’re great for those of us who try to eat healthy and want to save our “splurges” for the occasional brownie or cupcake ;)
    I really appreciate your approach on your blog, and I feel like your recipes are very well written and easy to understand, which is perfect for a beginner like me! I also love that your recipes are “flexible” and allow for substitutions. I have had many successes with several of your recipes and recently ordered your cookbook . I now find myself looking for reasons to bake nearly every weekend on my day off :)

    P.S. Your cookbook is amazing! The picture are gorgeous. HIGHLY recommend anyone interested to purchase it!

    Reply

    • Stephreplied on April 2nd, 2014 at 12:12 pm

      Whoops! I meant to say “whose mother,” sorry for the bad grammar!

      Reply

    • Sallyreplied on April 2nd, 2014 at 3:32 pm

      Thank you so much Steph! I appreciate this comment so, so much. Made my day to read. I’m so happy you love my recipes and that they’ve given you the confidence with baking that you were looking for. This recipe in particular is great – it’s so versatile! I love doing a mix of strawberry/blueberry/raspberry in them. Thanks for the kind words about my cookbook too! That truly means a lot to me. Thank you for taking the time to write!

      Reply

  26. #
    86
    Laurieposted April 2, 2014 at 10:33 pm

    made the skinny raspberry chip muffins tonight for the first time, love the skinny chocolate banana muffins. Batter did not seem runny and had temp set at 325 for a standard muffin pan.. the ones in the center were still uncooked at 18 minutes, put in longer… Any suggestions? Not at any significant altitude that could contribute. (MN) Used one cup wheat and remainder unbleached flour.. everyone I have shared your recipes with raves about them.. especially the mocha mint chocolate chunk cookies

    Reply

    • Sallyreplied on April 4th, 2014 at 12:56 pm

      Hi Laurie! I love these muffins and those mocha mint cookies! I’m concerned your muffins aren’t baking in 18 minutes. I suggest purchasing an oven thermometer which may help if your oven temperature is off – my oven runs hot, so an oven thermometer helps me control it. If they are still not baked through in the center, simple leave them in until the centers are cooked. Check with a toothpick – that always helps.

      Reply

  27. #
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    Meganposted April 13, 2014 at 6:27 pm

    Hey Sally,

    This recipe was pretty tasty. I did half whole wheat flour and half gluten free flour and they turned out pretty good! Thanks for the recipe.

    Reply

  28. #
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    Jackieposted April 14, 2014 at 12:51 am

    These were a hit! My kid thought she was getting a real treat …but am curious if you have the calorie count and fat count . Thanks so much

    Reply

    • Sallyreplied on April 14th, 2014 at 5:31 am

      I do not know. Glad these were enjoyed!

      Reply

  29. #
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    Tinaposted June 2, 2014 at 6:32 pm

    I just calculated it out using MyFitnessPal and got a total of about 160 calories per muffin. Not bad. I’m going to make them right now! They look delicious. Thanks!

    Reply

  30. #
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    yudiposted June 8, 2014 at 12:30 pm

    These are absolutely delicious! They are soft, fluffy and moist and the flavor is just great. Love the added protein. Thank so much!!!

    Reply

  31. #
    91
    Ophélieposted August 31, 2014 at 6:36 am

    Hey ! Just made these without sugar and they are SOOOOO delicious ! Totally love them, thanks for the recipe. My mom didn’t like them because she’s a sugar adict but to me banana and honey was enough.

    Thank you again for the recipe.

    Reply

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