Shopping Cart

Banana Chocolate Chip Muffins


Instead of using butter or sugar, these muffins use yogurt and honey along with ripe bananas to make a healthy breakfast treat!

 

INGREDIENTS

  • 1 1/2 cups all purpose flour 
  • 1 tsp baking soda 
  • 1/2 tsp baking powder
  • 1/4 tsp salt 
  • 1/2 tsp ground cinnamon 
  • 3 ripe bananas
  • 1/4 cup honey 
  • 1 tbsp vanilla extract 
  • 1 tbsp coconut oil, melted 
  • 1 large egg, room temp 
  • 1/2 cup nonfat plain greek yogurt, room temp 
  • 1 tbsp milk 
  • 1/2 cup Lily's Dark Chocolate Baking Chips 

 

INSTRUCTIONS

Preheat oven to 350F. Prepare a 12-cup muffin tin with paper liners. 

In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon. Set aside. 

In a large bowl, mix together the bananas, honey, vanilla, oil, egg, milk, and yogurt on medium-high for 1-2 minutes or until well combined (smooth and creamy). Add the dry ingredients to the bowl and mix until just combined, about 15 seconds. Using a wooden spoon or rubber spatula, gently fold in the chocolate chips. 

Divide batter evenly into the muffin tin and bake for 20 minutes, for until a toothpick comes out clean. Cool muffins for 5 minutes and then remove and transfer to a wire rack to finish cooling. Muffins are best served warm, but can be stored in an airtight container for 3-5 days. 

 

 

 

Recipe from ifyougiveablondeakitchen.