The other day David came home from the grocery store with a ton of bananas. I knew he must be up to something even though we do go through a lot of bananas on a weekly basis! When he said that he was planning on making banana muffins, I was game.
We’ve been wanting to find more healthy snacks that we can prepare in advance (and possibly freeze) so that we can have them on hand for snack time or as a snack when out and about.
These muffins are a bit lighter for a reason – a good reason. They use healthier ingredients. Whole wheat flour is used in place of all-purpose flour, greek yogurt is used instead of butter. It’s a great way to create muffins that aren’t dry and have protein. Last but not least, honey is used in place of refined sugar. Three more reasons to try these muffins besides the fact that they are delicious!
Skinny Banana Chocolate Chip Muffins
Ingredients
- 1 1/2 cups whole wheat pastry flour or white whole wheat flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3 bananas
- 1/4 cup honey
- 1 tablespoon vanilla
- 1 tablespoon olive or coconut oil
- 1 egg
- 1/2 cup nonfat plain greek yogurt
- 1 tablespoon unsweetened almond milk
- 1/2 cup chocolate chips
Directions
- Preheat oven to 350 degrees.
- Spray a 12-cup muffin tin with nonstick cooking spray.
- In a medium bowl, whisk together flour, baking soda and salt.
- Add bananas, honey, vanilla, oil, egg, milk and yogurt to a blender. Blend on high for 1 minute or until well- combined, smooth and creamy.
- Add wet ingredients to dry ingredients and mix until just combined.
- Gently fold in chocolate chips.
- Divide batter evenly into muffin tin and bake for 20-25 minutes or until tooth pick comes out clean or with just a few crumbs attached.
- Cool muffins for 5 minutes then remove and transfer to a wire rack to finish cooling.
NOTE: The muffins are freezer friendly. Simply place them in a ziplock bag or airtight container and freeze up to 3 months.
