My daughter, Leigh, saw a recipe for Skinny Banana Chocolate Chip Muffins by Ambitious Kitchen on Pinterest and asked me to make them. I made them today, and I made a few minor changes. They turned out great! I love that they use liquid coconut oil and nonfat Greek yogurt and her idea to put the bananas and liquid ingredients in the blender. This recipe is super quick and easy. They make a great morning or afternoon snack or easy breakfast on-the-go. Thanks to Leigh for finding this one and to the wonderful recipes from Ambitious Kitchen!
Banana Bread Chocolate Chip Muffins
11/2 cups white whole wheat flour
1 teaspoon baking soda
1/4 teaspoon salt
4 small ripe bananas
1/2 cup nonfat plain Greek yogurt
1/4 cup honey
1 tablespoon vanilla extract
1 tablespoon liquid coconut oil or olive oil
1 tablespoons skim or unsweetened almond milk
1/2 to 3/4 cup chocolate chips
1. Preheat oven to 350F. Lightly grease muffin tine with cooking spray.
2. Whisk together flour, baking and salt in large bowl; set aside.
3. In a blender container, add banana, yogurt, honey, egg, vanilla, oil and milk. Blend on high for 1 minute or until creamy. Add banana mixture to flour mixture and mix until combined. fold in chocolate chips.
4. Divide batter evenly among muffin tins. Bake 20 minutes or until a toothpick inserted in the center comes out clean. Cool in pans 5 minutes before removing to wire racks.