Skinny Banana Chocolate Chip Muffins

Ingredients

• 1 1/2 cups whole wheat pastry flour or white whole wheat flour

• 1 teaspoon baking soda

• 1/4 teaspoon salt

• 3 bananas

• 1/4 cup honey

• 1 tablespoon vanilla

• 1 tablespoon olive or coconut oil

• 1 Large organic egg

• 1/2 cup Kalona SuperNatural Organic Whole Milk Plain Greek Yogurt

• 1 tablespoon Kalona SuperNatural Organic Milk

• 1/2 cup chocolate chips

Skinny Banana Chocolate Chip Muffins Directions

Preheat oven to 350° F. Spray 12 cup muffin tin with nonstick cooking spray. 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 and bake for 18-22 minutes (depending on the oven) 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.

Skinny Banana Chocolate Chip Muffins

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• Author: Kalona SuperNatual

Print Recipe

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Ingredients

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• 1 1/2 cups whole wheat pastry flour or white whole wheat flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 3 bananas
• 1/4 cup honey
• 1 tablespoon vanilla
• 1 tablespoon olive or coconut oil
• 1 Large organic egg
• 1/2 cup Kalona SuperNatural Organic Whole Milk Plain Greek Yogurt
• 1 tablespoon Kalona SuperNatural Organic Milk
• 1/2 cup chocolate chips

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Instructions

Preheat oven to 350° F. Spray 12 cup muffin tin with nonstick cooking spray. 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 and bake for 18-22 minutes (depending on the oven) 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.