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Skinny Banana Chocolate Chip Muffins
These Skinny Banana Chocolate Chip muffins from Monique at Ambitious Kitchen are so easy, so moist, so delicious, and feel oh so decadent. But yes, they are actually good for you!
With healthy additions like whole wheat pastry flour and plain greek yogurt, these skinny banana chocolate chip muffins have added protein and fiber to keep you full. They are made with zero butter or refined sugar and, best of all, they come together in just 30 minutes flat!
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 or agave
- 1 tablespoon vanilla
- 1 tablespoon olive or melted coconut oil
- 1 egg
- 1/2 cup plain greek yogurt
- 1 tablespoon unsweetened almond milk
- 1/2 cup chocolate chips
I subbed agave for the honey in this skinny banana chocolate chip muffin recipe as it was what I had on hand. It worked beautifully so feel free to use either.
For the yogurt, any amount of fat will do. I used whole milk greek yogurt because I had it in the fridge, but you may use non-fat or low-fat as you prefer.
Step by Step 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.
Recipe by Monique Volz
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