Banana Chocolate Chip Muffins
- Mar 31, 2020
Instead of using butter or sugar, these muffins use yogurt and honey along with ripe bananas to make a healthy breakfast treat!
- 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
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.