Meet my newest breakfast obsession. Did I mention it’s healthy? You’re right. I’m the same person that was talking about donuts on Monday. That was a weekend treat! Scouts honor. Summer is here and I am nowhere near ready for it. Here in Texas it’s at least 110 degrees everyday between June and September. That means no hiding behind turtlenecks and wide-leg yoga pants. Thats a pretty frumpy outfit, isn’t it? Most definitely. After all the cookies and cupcakes i’ve been enjoying these past few months, it’s time to reel it back in. I’m not one to sacrifice flavor for healthy food, so if you’re looking for a treat that pleases your tastebuds AND leaves wiggle room in your skinny jeans… boy have I got a treat for you. What’s so fabulous about today’s healthy chocolate chip banana muffins? √ They’re made with 100% whole wheat flour (or white whole wheat is fine too) √ 4 grams of fiber per muffin √ Each muffin has less than 1/2 a tablespoon of oil (coconut oil so it’s actually good for you) √ We’re using light brown sugar, no white sugar at all √ We’re packing in the protein with Greek yogurt √ Vitamins from the bananas √ Chocolate chips are optional (Replace with walnuts for a healthy banana nut muffin instead!) So what are you waiting for? Let those bananas rot, pick up some chocolate chips (or don’t), and lets get on it! 3 ingredients bring moisture (and of course, taste) to these muffins: greek yogurt combined with 1 1/2 cups of mashed ripe bananas and coconut oil. Using brown sugar also helps. Since this recipe calls for whole wheat flour (or white whole wheat), it’s important to incorporate lots of moisture. Most low fat muffins tend to be on the dry side, which is a texture I cannot get on board with. In my book, hockey puck textured muffins are not acceptable! Greek yogurt and coconut oil also keep my Super Moist and Healthy Carrot Cake Muffins soft, tender, and of course, healthy! Combined, these ingredients are my secret weapon to “skinny muffin recipes”! I love you Healthy Chocolate Chip Banana Muffins. Let me count the ways you’re so good to me: no mixer required, less than 30 minutes from start to finish, taste ridiculously amazing, we’re using healthy fats, use brown sugar instead of white sugar, are moist, soft, and tender perfection. Did I mention they require just a few dishes to clean? Oh, and they freeze well too. Shut the front door! Let me stop so you can get to baking!
If you like this recipe, you might also like:
Healthy Zucchini Muffins with Chocolate Chips Healthy Banana Nut Muffins Swirled Nutella Banana Bread
Muffins remain fresh and moist stored at room temperature for up to 3 days or in the refrigerator for 5 days. Muffins freeze well, up to 3 months.
