In the cold season, I enjoy comforting foods, and having a muffin with my coffee in the morning is a must! However, many muffins can be very heavy and filled with a lot of starchy ingredients as well as sugar. I like these banana chocolate muffins as I use honey for sweetness and greek yogurt to keep it on the healthier side. Enjoy!
Makes 12 muffins
1 1/2 cups whole wheat flour
1 teaspoon baking soda
1/4 teaspoon salt
3 bananas ripened
1/2 cup honey
1 tablespoon vanilla extract
1 tablespoon coconut oil, melted
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. In a medium bowl, whisk together flour, baking soda and salt. In a separate bowl, add bananas, honey, vanilla, oil, egg, milk and yogurt and mix until well combined, smooth and creamy. Add dry ingredients to wet 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. Cool muffins for 5 minutes then remove and transfer to a wire rack to finish cooling.