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)