Skinny Banana Chocolate Chip Muffins are made with whole wheat flour and sweetened with mashed banana and honey for a lighter, healthier breakfast muffin.
Bananas are a staple at my house. I buy them nearly every time I go to the grocery store. I love that they are so inexpensive and they are perfect for naturally sweetening baked goods.
WHAT MAKES SKINNY CHOCOCLATE CHIP MUFFINS HEALTHIER?
- Whole wheat flour is used instead of all-purpose flour. It not only adds more nutrition, but a slight nutty flavor.
- There’s no added butter or refined sugar, and only 1 tablespoon of healthy oil.
- The Greek yogurt gives these muffins an extra protein boost.
- Only 167Â calories per serving. That’s amazingly low for a muffin.
- Dark chocolate chips add plenty of chocolate flavor but not as much sugar as other types of chocolate.
HOW TO MAKE SKINNY BANANA CHOCOLATE CHIP MUFFINS:
- Whisk together the dry ingredients in a medium bowl.
- In a large bowl, whisk together the wet ingredients.
- Add the dry ingredients to the wet and stir just until blended.
- Stir in the chocolate chips and divide batter between 12 greased muffin cups.
- Bake in a 350 degree oven for 18 to 22 minutes
So easy!
TIPS FOR MAKING:
- Be sure to use really ripe bananas for the sweetest muffins. They should have lots of black spots on the peels.
- These muffins will keep for 2 to 3 days at room temperature and a little longer if you store them in the refrigerator.
- They can easily be frozen for up to 3 months. Wrap them individually in plastic wrap or foil and put them in a large ziptop bag.
More Breakfast Recipes:
Skinny Banana Chocolate Chip Muffins
Skinny Banana Chocolate Chip Muffins are made with whole wheat flour and sweetened with mashed banana and honey for a lighter, healthier breakfast muffin.
Ingredients
- 1 1/2 cups whole wheat flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1 1/2 cups mashed very ripe bananas
- 2 teaspoons vanilla extract
- 1/4 cup honey
- 1 tablespoon coconut oil or olive oil
- 1 large egg
- 1/2 cup nonfat vanilla Greek yogurt
- 1 tablespoon soy, almond, or coconut milk
- 1/2 cup dark chocolate chips
Instructions
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Preheat oven to 350 degrees and spray a 12-cup muffin tin with cooking spray.
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In a medium bowl, whisk together flour, baking soda, salt, and cinnamon.
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In a large bowl, whisk together mashed banana, vanilla extract, honey, oil, egg, Greek yogurt, and milk.
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Add dry ingredients to wet and stir just until blended.
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Fold in chocolate chips.
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Divide batter evenly between muffin cups. Bake for 18 to 22 minutes.
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Cool for a few minutes and then remove muffins from pan.
Recipe slightly adapted from OMGChocolateDesserts.com
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