Banana Chocolate Chip Muffins
My family is all about ANYTHING chocolate! These muffins are starting to be a staple in our house and have started making them each week to have on hand for a quick breakfast when we need to get out of the house early on Saturdays for our sons gymnastics classes or a grab and go snack.
Banana Chocolate Chip Muffins: To make these muffins a little bit lighter I replaced the butter the Plain Greek Yogurt and swapped the sugar for honey.
1 1/2 cups whole wheat pastry flour or white whole wheat flour
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup honey
1 tablespoon vanilla
1 tablespoon olive or coconut oil
1/2 cup nonfat plain greek yogurt
1 tablespoon unsweetened almond milk
1/2 cup chocolate chips
Preheat oven to 350 degrees F. Spray 12 cup muffin tin with nonstick cooking spray. In a medium bowl, whisk together flour, salt and baking soda.
Add bananas, honey, vanilla, oil, egg, milk and yogurt to a blender. Blend on high for 30 seconds to a 1 minute until well combined 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. Muffins are best served warm and even better the next day.
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