These have sugar in them, but not much. The non-diabetics have been grumbling about the sweetener "after-taste", so I adapted this recipe (from Company's Coming Muffins & More). As is, there is between 5 and 7 grams of sugars (from granulated sugar and chocolate chips). You can reduce the sugar count by using artificial sweetener instead of granulated sugar.
1 cup all purpose flour
1/2 cup whole wheat flour
1/4 cup granulated sugar
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/3 cup mini, semi-sweet chocolate chips
1/4 cup canola oil
1/4 cup buttermilk
3 medium bananas, mashed (about 1 cup)
2 tsp. vanilla
In large bowl measure flours, sugar, baking powder, baking soda, salt and chocolate chips. Stir to mix. Make a well in center.
In a small bowl, beat eggs until frothy. Mix in cooking oil, buttermilk, bananas and vanilla. Pour into well. Stir just to moisten. Batter will be lumpy. Fill greased, or paper lined muffin cups 3/4 full. Bake at 400* F for 20 minutes, til muffins are browned and test done with a toothpick. Makes 12-18.