“Healthy banana muffins with chocolate chips for a little indulgence. The greek yogurt adds protein and keeps the muffins moist. “
— Monique, Ambitious Kitchen
I have had so many ripe bananas, and there seems to be an abundance of banana bread or muffin recipes out there, so I had to make one of them. I am trying to stay healthy due to the fact that I can’t hit up my normal gym routine during quarantine, so I immediately gravitated toward Ambitious Kitchen’s Healthy Banana Chocolate Chip Muffins. I realize that “healthy” is a relative term, but I believe these are actually healthy.
Let’s bake!
I thought I followed the recipe exactly as written, but somehow I overlooked the tablespoon of almond milk and the teaspoon of vanilla extract. Luckily I added the vanilla extract (because I thought any baking recipe without it was nuts) and I used enough mashed banana to potentially compensate for the moisture to compensate for the almond milk.
This muffin recipe was okay in my opinion. Healthy doesn’t have to mean dry and the banana flavor wasn’t popping out at me. The chocolate was potentially overwhelming the banana.
On to the next banana bread/muffin recipe.
Skinny Banana Chocolate Chip Muffins
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.
Let me know how the recipe turned out for you in the comments below!
Trial & Eggs 