Skinny Banana Chocolate Chip Muffins

K

Made these last night. I used agave instead of honey and coconut yogurt. I baked them for a little longer than 25 minutes – they were quite gooey when they come out of the oven but firmed up a bit as they cooled.
SO delicious! And not to sweet – just the way I like them.

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 melted coconut oil
  • 1 egg
  • 1/2 cup nonfat plain greek yogurt
  • 1 tablespoon unsweetened almond milk
  • 1/2 cup chocolate chips

INSTRUCTIONS


  • Preheat oven to 350 degrees F. Spray 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, sprinkle each muffin with a few more chocolate chips and bake for 20-25 minutes or until toothpick 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. Makes 12 muffins.
Source of Skinny Banana Chocolate Chip Muffins @ambitiouskitchen.com

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