Skinny Banana Chocolate Chip Muffins are a delicious breakfast to enjoy leisurely or on the go.
My birthday happened a couple weeks ago, and I got 4 cookbooks and a baking instruction DVD. Sooo… the next morning I had some serious reading material and inspiration. And old bananas. That lovely combination led to these skinny banana chocolate chip muffins.
I got Sally’s cookbook, (finally!) and it had plenty of banana recipes for my perusing, so I went to that. I chose these because who doesn’t like something with the name skinny in the title?
I don’t actually know how skinny these skinny banana chocolate chip muffins are, but that didn’t stop me from having one of these for breakfast like every day this past week. They are really good. But only if you slather them in peanut butter. The peanut butter takes them from okay to phenomenal.
Without the peanut butter, I might not have had as many as I did.
Look at that peanut butter-y goodness 🙂
Especially since I made it coffee peanut butter from the peanut butter cookbook I got on my birthday too 🙂
But by now I am very banana bread-ed out. I’ve had it like every day this week. There is a limit. But then on the other hand it is just so good. It’s a hard knock life, I guess.
-Audrey
Prep Time:
Yield:
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PinIngredients
- 2 and 1/2 cup (315g) white whole wheat flour (or mix of whole wheat and all-purpose)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 cup (85g) honey
- 1/2 cup (100g) light brown sugar, loosely packed (or dark brown sugar)
- 1 cup mashed very ripe banana (about 2 large very ripe bananas)
- 1/4 cup (60g) nonfat vanilla greek yogurt (or any yogurt)
- 1 large egg, beaten
- 3/4 cup (180ml) milk (almond milk, soymilk, cow’s milk, rice milk)
- 1 and 1/4 cup (215g) mini chocolate chips
Instructions
- Preheat oven to 325F degrees. Spray 15 muffin tins with nonstick spray.* Set aside.
- In a large bowl, gently toss the flour, baking soda, salt, and cinnamon together until combined. Set aside.
- In a separate bowl, mix the honey and brown sugar together – it will be thick and lumpy. Try to get out as many lumps as you can – a fork works well to break it up. Add the mashed banana, yogurt, and beaten egg. Slowly pour the wet ingredients into the dry ingredients. Gently begin to fold it all together. It will be very thick. Add the milk slowly and continue to gently mix the ingredients together. The milk will thin everything out, but the batter will still remain thick. Gently fold in the chocolate chips. Do not overmix the batter, which will lend tough, dry muffins.
- Divide the batter between 15 muffin tins. Fill all the way to the top. Bake the first 12, then the last three in another batch. Fill the empty muffin tins halfway with water in the 2nd batch to ensure even baking. Bake for 17-18 minutes until very lightly browned on the edges. A toothpick inserted in the center should come out clean. Allow the muffins to cool completely.
- Makes 15 muffins. Each muffin is 131 calories each based on using nonfat vanilla greek yogurt and unsweetened almond milk. Muffins taste best the next day, like most banana bread recipes. Muffins remain fresh and moist stored at room temperature for up to 5 days. Muffins freeze well, up to 3 months.
Notes
Recipe from Sally’s Baking Addiction Cookbook.
OK-Mary is off to make this muffins. Am assuming that it is chocolate chips that get stirred in and not blueberries in the 3rd paragraph as no blueberries in ingredient list. Will let you know how it turns out.