I stumbled upon this recipe when I was searching for healthier snack options for my two toddler daughters. They are definitely adult-approved as well. (I eventually had to hide them from my husband!) A few easy swaps make this recipe a much healthier version than the traditional muffin. First, we are swapping regular all-purpose flour for whole wheat flour, which packs these muffins with a bit more of a nutritional punch. (White flour is heavily-refined, while whole wheat flour has not undergone heavy processing, and thus is packed with more fiber.) Secondly, Greek yogurt is used in place of butter, which adds protein and keeps the muffins super moist. And best of all--no added sugar in these muffins! The sweetness comes from the honey and bananas, and because honey is sweeter than sugar, we can use much less! Win, win and win! Serve to the kids or enjoy as an adult with your morning coffee!
1 1/2 cups whole wheat flour
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup honey
1 tablespoon vanilla
1 tablespoon coconut oil
1/2 cup nonfat plain greek yogurt
1 tablespoon unsweetened almond milk
1/2 cup dark chocolate chips
Preheat oven to 350 degrees F. Spray 12 cup muffin tin with nonstick cooking spray. (I used coconut oil 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 and bake for 20-25 minutes or until tooth pick 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.