Updated: Dec 12, 2022
Have some leftover bananas sitting on the counter? This recipe is a low-fat alternative to traditional banana bread - and there's chocolate!
1 1/2 cups whole wheat pastry flour
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup honey
1 tablespoon vanilla
1 tablespoon olive oil
1/2 cup nonfat plain Greek yogurt
1 tablespoon milk
1/2 cup chocolate chips
Preheat oven to 350 degrees F.
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.
Nutrition: Servings: 12 muffins
Serving size: 1 muffin
Calories: 170kcal Fat: 4g Carbohydrates: 30 grams Fiber: 2.3g Sugar: 14.7g Protein: 4.9g