1.12.2016

Skinny Banana Chocolate Chip Muffins


So, it's 2016 and I can't think of a cool way to introduce this post. Let's just dive right in!

I made you muffins. Not just any muffins though; they are resolution-friendly muffins, AKA waist-friendly, thigh-friendly, etc. Basically, they are exactly what this bride-to-be needs.


It's great how that works out, right? I'm #shreddingforthewedding, and you're all trying to stay committed to those New Year's resolutions. I won't tempt you, or myself, and we're all going to look amazing come summertime. Oh, I am squealing with excitement just thinking about it.


These muffins are the first step in our journey and they will seriously knock your socks off. I don't usually have high expectations for "skinny" recipes, but these are definitely impressive. Nobody in my household could tell they have zero butter or sugar, and they were gone just as quick, if not quicker than our non-skinny muffins.

Oh, and they're a great way to use up ripe bananas all at once! Especially if you double the recipe, which, please do.

Skinny Banana Chocolate Chip Muffins

Yield: 12 muffins
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Ingredients:

1 and 1/2 cups white whole wheat flour
1 teaspoon baking soda
1/4 teaspoon salt
3 bananas, ripe
1/4 cup honey
pinch of vanilla powder (or 1 tablespoon vanilla extract)
1 tablespoon olive oil
1 egg
1 tablespoon unsweetened almond milk
1/2 cup nonfat plain greek yogurt
1/4 cup mini semisweet chocolate chips
1/4 cup dark chocolate chips

Directions:

Preheat oven to 350 degrees F. Line a 12 cup muffin tin with cupcake liners and set aside.

In a medium-sized bowl, whisk together flour, baking soda and salt. Set aside.

To a blender, add bananas, honey, vanilla, oil, egg, milk and yogurt to a blender. Blend on high speed for 1 minute, or until well-combined. Scrape down the sides of the blender and blend again, if necessary.

Pour wet ingredients into dry ingredients and whisk together just until combined. Fold in chocolate chips.

Distribute batter evenly between prepared muffin cups. Sprinkle with additional mini chocolate chips. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Remove from oven and let cool in muffin tin for 5 minutes, before transferring to a wire rack to cool completely.

Recipe from Ambitious Kitchen
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