Author: Adapted from 'Skinny Banana Chocolate Chip Muffins' by Sally McKenney
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
100g (or ¾ cup + 2½ teaspoons) all-purpose flour
55g (or ⅓ cup + 2 tablespoons) whole wheat flour
½ teaspoon baking soda
big pinch of salt
¼ teaspoon cinnamon
43g (or 2 tablespoons) honey
50g (or ¼ cup, loosely packed) light brown sugar
105g ripe banana (1 large banana), mashed
2 tablespoons of non-fat yogurt
½ egg
½ teaspoon vanilla extract
90ml (or ⅓ cup + 2 teaspoons) buttermilk
70g (or ¼ cup + 2 tablespoons) dark chocolate chips
½ thinly sliced banana, for topping
Instructions
Preheat the oven to 220°C/425°F (standard oven setting) and butter and flour a muffin pan.
In a small bowl, stir together the flours, baking soda, salt and cinnamon. Set aside.
In a medium-sized bowl, whisk together the honey, brown sugar, mashed banana, yogurt, egg and vanilla extract. Add the dry ingredients and the buttermilk and whisk into a thick batter. Don’t overmix the batter. It’s okay if there are still a few pockets of flour in the batter.
Using a rubber spatula, gently fold in the chocolate chips.
Divide the batter over six muffin tins, filling them all the way to the top. Top the batter with a few more chocolate chips and two or three banana slices. Bake for 5 minutes, crank the oven temperature down to 175°C/350°F (don’t take the muffins out of the oven) and bake for another 12-15 minutes, or until a tester inserted into the center of the muffins comes out clean.
Remove the muffins from the oven and allow to cool in the pan for 10-20 minutes.
Muffins can be stored in an airtight container for up to five days or in the freezer for up to three months.
Nutrition Information
Serving size: 1 Calories: 240
Recipe by The Tough Cookie at https://thetoughcookie.com/2014/05/30/banana-chocolate-chip-muffins/