HEALTHY BANANA CHOCOLATE CHIP MUFFINS
Wholesome Banana desserts are wet, fluffy, and so sweet! A handful of chocolate chips makes them a little indulgent, with out going overboard. Made with honey, entire wheat flour, and protein packed Greek yogurt, these are best for breakfast or as an afternoon snack. that is a great recipe you’ll need to apply again and again once more!
last week I requested you what type of recipes you’d like to see more of in and at the same time as I obtained a spread of requests, the maximum common reaction was for “more healthy baking recipes”. I truely love baking more healthy treats, so i was thrilled to look you desired extra of them.
So what makes those banana cakes healthful? a couple of factors! first off, we use 100% complete wheat flour on this recipe. Then we upload in protein packed Greek yogurt, heart healthy olive oil, and 1 whole cup of mashed bananas. And sooner or later, we sweeten these delicious desserts with honey and only a kiss of coconut sugar. So whilst I wouldn’t claim these desserts to be fitness food, they are made with healthier elements you may sense appropriate approximately.
Ingredients
- 2 cups whole wheat pastry flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/3 cup honey
- 3 Tablespoons coconut sugar (or light brown sugar)
- 2 large eggs, at room temperature
- 3/4 cup full-fat plain Greek yogurt
- 1 cup mashed ripe banana
- 1/4 cup coconut oil, melted (or mild olive oil)
- 1 cup chocolate chips
Instructions
- Preheat oven to four hundred degrees (F). Line a 12 cup muffin tin with paper liners and it set apart.
- In a medium bowl, sift collectively the flour, baking powder, salt, and cinnamon; set aside.
- In a separate large bowl, whisk together the honey, sugar, eggs, Greek yogurt, and mashed bananas, mixing till ingredients are absolutely incorporated.
- upload the dry aggregate of ingredients to the moist combination of elements and, the usage of a rubber spatula, mix till *simply combined. prevent mixing while there's just the faintest path of dry ingredients left. You do not need to over blend right here.
- Fold in the melted coconut oil and blend till it's just combined.
- eventually, fold inside the chocolate chips, mixing just until mixed.
- Divide the batter evenly amongst prepared muffin tins, filling every tin all of the way to the top.
- Bake for 15 to 18 minutes, or until the tops are overestimated and lightly golden brown, and a toothpick inserted within the middle comes out clean, or with a just a few moist crumbs attached. Cool muffins at least five minutes inside the pan earlier than transferring to a cooling rack.
- experience cakes heat, or store in a protected box for up to two days.
