Banana chocolate chip muffins
These Banana Chocolate Chip Muffins combine ripe bananas, Greek yogurt, and oats for a healthy treat. They're sweetened with honey and feature chocolate candies for a delightful burst of flavor.
Cook time 20 min
Prep time 10 min
Ingredients:
2 bananas1/4 cup greek yogurt
1 tbsp almond butter
1 tbsp coconut oil
1 cup egg whites
1 tsp vanilla extract
1 tbsp honey
1/4 cup whole-grain wheat flour
2/3 cup oats
2 tsp baking powder
1 tsp baking soda
1 tsp stevia leaf sweetener
1 tsp salt
1/4 tsp cinnamon
1 oz chocolate candies
{'text': "Banana chocolate chip muffins are a delicious and healthy treat that can be enjoyed at any time of the day. This easy-to-follow recipe incorporates nutrient-dense ingredients like bananas, Greek yogurt, and oats, making it a guilt-free indulgence. The addition of chocolate candies provides a delightful burst of sweetness in every bite. Whether you're baking for breakfast, a snack, or dessert, these muffins are sure to be a hit."}
Instructions:
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it with cooking spray.
In a large mixing bowl, mash the bananas until smooth. Add the Greek yogurt, almond butter, melted coconut oil, egg whites, vanilla extract, and honey. Mix well until the ingredients are fully combined.
In a separate bowl, mix together the whole-grain wheat flour, oats, baking powder, baking soda, stevia leaf sweetener, salt, and cinnamon.
Gradually add the dry ingredient mixture to the wet ingredients. Stir until just combined; be careful not to overmix.
Gently fold in the roughly chopped chocolate candies into the batter.
Evenly distribute the muffin batter into the prepared muffin tin, filling each cup about 3/4 full.
Place in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely.
Enjoy your delicious and healthy Banana Chocolate Chip Muffins!
{'text': 'These banana chocolate chip muffins are not only tasty but also packed with wholesome ingredients. With the perfect balance of bananas, oats, and chocolate, they offer a nutritious option for a quick breakfast or an afternoon snack. Enjoy your freshly baked muffins with a cup of your favorite beverage and share them with your loved ones for a delightful experience.'}
Banana chocolate chip muffins FAQ:
Bake the muffins for 18-22 minutes in a preheated oven at 350°F (175°C). They're done when a toothpick inserted into the center comes out clean.
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months.
Yes, you can use all-purpose flour or a gluten-free flour blend as a substitute. Be aware that this may slightly alter the texture and flavor.
You can substitute Greek yogurt with regular yogurt, applesauce, or even mashed avocado, keeping in mind that this may change the muffins' taste and texture.
Muffins are done when they are lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs. Avoid any wet batter on the toothpick.
Tips:
- Make sure your bananas are ripe as they will provide more natural sweetness and moisture to the muffins.
- For a dairy-free version, substitute Greek yogurt with a plant-based yogurt alternative.
- Fold in the chocolate candies gently to ensure they are evenly distributed throughout the batter.
- If you prefer a sweeter muffin, you can add an extra tablespoon of honey or more stevia leaf sweetener.
- Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack, which helps prevent them from becoming too crumbly.
Nutrition per serving
12 ServingsCalories 110kcal
Protein 4.67g
Carbohydrates 16g
Fiber 1.79g
Sugar 6g
Fat 3.52g
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