Lately I’ve been trying to swear off bread for the most part, but I’ve been constantly running into some really yummy sounding muffin recipes on Pinterest and it made it hard to resist baking some. Breakfast has always needed to be some sort of variety for me. I could never stick to a routine bowl-of-cereal breakfast day after day, week after week. And so I am unendingly searching and testing for new recipes for breakfast. Afterall, we do dedicate our Sunday night dinner to it as well!
I was pretty much sold on this recipe when I saw “chocolate chips” in the title. You can pass off just about any healthy ingredient when you’re adding chocolate chips as well. So if you have some picky eaters in your home, chances are they will still enjoy these muffins. I just leave the “banana” part out at first. You never know, they may not even figure out there’s bananas in there too.
Know what else is great? Each muffin is 170 calories, easily leaving room for that much needed cup of coffee in the morning. That made going off the bread edge for just this week even more worth it!
Not to mention how much I wish I could put into words just how delicious these muffins are. I guess the best way for you to understand would be to just bake a batch yourself. If you decide to, come back and let me know how they turned out!
- 1½ cups white whole wheat flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 3 ripe bananas
- ¼ cup raw honey
- 1 tablespoon vanilla extract
- 1 tablespoon olive oil or coconut oil
- 1 large egg
- ½ cup plain nonfat greek yogurt
- 1 tablespoon unsweetened almond milk
- ½ cup mini chocolate chips
- Preheat oven to 350 degrees. Using cooking spray, grease muffin tin well.
- Add dry ingredients: flour, baking soda and salt to a medium size mixing bowl. Whisk well.
- Using a blender, add banana, honey, vanilla, oil, egg, yogurt, and milk. Blend on high speed for 60 seconds. Add blender mix to medium bowl with dry ingredients. Using a wooden spoon, combine well. Next gently fold in chocolate chips.
- Add batter to muffin tin evenly and filling until they are 2/3 full. Bake for 20-22 minutes, depending on your oven. Check using a toothpick to see if they are throughly cooked through. If the toothpick comes out clean after you stick in the middle of muffin; they are ready to take out of the oven.
- Allow muffins to cool down momentarily before moving to a cooling rack. Serve warm.
- Muffins freeze for up to 3 months if needed. Just add them into a ziplock baggie and heat for 30 seconds in a microwave to thaw out when ready to eat.