Start your morning off right with these healthy banana chocolate chip muffins.
I had a few bananas on the countertop that were quickly becoming more brown than yellow, which is the international sign that it's time to bake something with them.
I wan't particularly in the mood to bake yet another loaf of banana bread (and that's not even all of the banana bread recipes on this site...), so, I made muffins instead. I know, oh-so-different, right?
These muffins, however, are actually fairly healthy, especially when compared to calorie-bomb bakery-style muffins.
The muffins are sweetened with pure maple syrup and they get their moistness and tender crumb \ from a little olive oil and Greek yogurt. As I am always wont to do, I added a bit of nutmeg, and I'm thinking a little ginger or cinnamon would also be a great idea. (Next time!) And there's just a tiny bit of decadence with the addition of semi-sweet chocolate chips. I went with a scant half-cup, but if you're feeling extra wild and crazy, feel free to make that a heaping half-cup, or go big with 3/4 cup of chips.
While tasty warm from the oven, I've been enjoying these muffins as a chilled treat straight from the fridge. Paired with a cup of coffee, they make for an excellent second breakfast.
Banana Chocolate Chip Muffins (printer-friendly version)
makes 12 muffins
1 1/2 cups whole wheat pastry flour
1 teaspoon baking soda
1/4 teaspoon fine sea salt
1/4 teaspoon ground nutmeg
3 bananas, mashed
1/4 cup pure maple syrup
1 tablespoon vanilla
1 tablespoon olive oil
1 egg
1/2 cup nonfat plain Greek yogurt
1 tablespoon unsweetened coconut milk
1/2 cup semi-sweet chocolate chips
1. Preheat the oven to 350 degrees. Lightly grease a 12-cup muffin tin with cooking spray and set aside.
2. In a medium bowl, whisk together the flour, baking soda, salt, and nutmeg. Set aside.
3. In a separate bowl stir together the mashed bananas, maple syrup, vanilla, olive oil, egg, yogurt, and milk until smooth. Stir the wet ingredients into the dry ingredients, until just combined. Fold in the chocolate chips.
4. Divide the batter evenly among the muffin cups.
5. Bake in the oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool in the tin for 5 minutes, then carefully remove from the pan and set on a wire rack to cool completely. Muffins can be stored in an airtight container in the fridge for up to five days.
(adapted from this Ambitious Kitchen recipe)
makes 12 muffins
1 1/2 cups whole wheat pastry flour
1 teaspoon baking soda
1/4 teaspoon fine sea salt
1/4 teaspoon ground nutmeg
3 bananas, mashed
1/4 cup pure maple syrup
1 tablespoon vanilla
1 tablespoon olive oil
1 egg
1/2 cup nonfat plain Greek yogurt
1 tablespoon unsweetened coconut milk
1/2 cup semi-sweet chocolate chips
1. Preheat the oven to 350 degrees. Lightly grease a 12-cup muffin tin with cooking spray and set aside.
2. In a medium bowl, whisk together the flour, baking soda, salt, and nutmeg. Set aside.
3. In a separate bowl stir together the mashed bananas, maple syrup, vanilla, olive oil, egg, yogurt, and milk until smooth. Stir the wet ingredients into the dry ingredients, until just combined. Fold in the chocolate chips.
4. Divide the batter evenly among the muffin cups.
5. Bake in the oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool in the tin for 5 minutes, then carefully remove from the pan and set on a wire rack to cool completely. Muffins can be stored in an airtight container in the fridge for up to five days.
(adapted from this Ambitious Kitchen recipe)
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