This past weekend it was a chilly Saturday morning and I had three super ripe bananas about to go bad and a million already frozen in the freezer. After a quick google search, I discovered Ambitious Kitchen’s Skinny Banana Chocolate Chip Muffins that only took 30 minutes and I immediately got to work. I shared a bit of the baking on my Instagram Stories and wanted to make a blog post so you all could easily reference back to it! I made a few modifications to her recipe which I will list below, but they turned out so yummy! I froze a bunch and have been snacking on the rest for breakfast or just throughout the day. A little tip if you have time, cut a muffin in half and “grill” it in a pan on your stove top in a little coconut oil spray or butter…the crispy inside layer is such a game changer!
INGREDIENTS:
- 1 1/2 cups whole wheat pasty flour (I only had gluten free flour on hand and they still turned out amazing, so use whatever you have)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3 ripe bananas
- 1/4 cup honey
- 1 tablespoon vanilla
- 1 tablespoon melted coconut oil
- 1 egg
- 1/2 cup nonfat plain Greek yogurt (I only had plain almond milk yogurt so used that with no issues)
- 1 tablespoon unsweetened almond milk
- Few dashes of cinnamon (I added this, just love cinnamon)
- 1/2 cup chocolate chips ( I used half dark + half milk chocolate because that is what I had on hand)
DIRECTIONS:
- Preheat oven to 350 degrees
- Line (if you have liners) and spray 12 cup muffin tin with nonstick cooking spray (I used coconut oil)
- In a bowl, whisk together flour, baking soda and salt
- In a blender (I used our magic bullet) add bananas, honey, vanilla, coconut oil, egg, yogurt and almond milk. Blend until smooth and creamy.
- Add wet ingredients to dry ingredients and mix well (I LOVE these mixing bowls with the grip on the bottom, one of my favorite registry items)
- Fold in chocolate chips
- Distribute into muffin tins
- Bake for 20-25 minutes
Products Used…
