Hello! It feels like it’s been forever since I last blogged a recipe. On a chaos scale of one to ten, I’ve been feeling a bit like a twelve. You know the feeling, right? 😉 … so, if you only see posts once a week for awhile, you know why.
A quick diversion from tonight’s recipe – guess who got to go to the Final Four in Atlanta over the weekend! It was a bummer seeing Syracuse lose, but a great event to attend. I love college basketball and all of its craziness.
Anyway… I guess it’d make sense that on a day I’m writing about chaos and craziness, I’d share a recipe that’s bursting with bananas! I made these muffins a few weeks ago when I had a few waiting-to-be-baked-with bananas hanging around. I felt like attemping a muffin recipe without oil (or butter, etc.), and also while trying to keep the sugar down.
I think it’s safe to say my little experiment worked! Greek yogurt is a godsend when it comes to reducing fat in recipes. You get to maintain that added moisture factor, without sacrificing flavor. Same goes for bananas, which means these muffins were in pretty good hands.
I added chocolate chips to the muffins because, well, why not? Bananas and chocolate chips are an amazing combination. I used dark chocolate chips because they’re almost all I tend to have on hand these days, but you could also use semisweet, or even milk chocolate. Oh, peanut butter chips would be great, too!
[print_this]Banana Chocolate Chip Muffins
You won’t miss the lack of oil in these moist, flavorful muffins, thanks to the Greek yogurt and mashed banana. If you’d like, you can use Chobani banana yogurt in place of the vanilla yogurt.
Makes 12 muffins
Prep time: 5 minutes
Cook time: 25 minutes
- 1 1/2 cups (12 ounces) Chobani vanilla Greek yogurt
- 2 overripe bananas, mashed (about 2/3 cup)
- 2 tablespoons honey
- 1/2 cup milk
- 2 large eggs
- 2 1/2 cups whole wheat white flour (or regular all-purpose flour)
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 2 tablespoons ground flax seed
- 1/2 cup dark or semisweet chocolate chips*
Heat the oven to 425 degrees F. Spray a muffin tin with nonstick cooking spray or line with paper liners.
In a small mixing bowl, stir the yogurt, bananas, and honey until blended. Stir in the milk and eggs.
In a large mixing bowl, combine the flour, baking powder, salt, cinnamon, and flax seed; stir to combine. Add the yogurt mixture to the dry ingredients, mixing gently with a rubber spatula until the batter is just mixed (the batter will be thick). Fold in the chocolate chips.
Scoop the batter into the prepared muffin tins. Bake at 425 degrees F for 5 minutes, then lower the heat to 375 degrees F and bake for 15 to 20 minutes or until the edges are golden brown and the muffins are fairly firm to touch. Allow the muffins to cool in the tins 5 to 10 minutes before removing. Store any leftover muffins in an airtight container. You can also freeze any extra — simply wrap each muffin in aluminum foil, and place the muffins in a freezer bag.
*Before adding the chocolate chips to the batter, toss them with a spoonful of flour to keep the chocolate chips from sinking to the bottom of the muffins while baking.[/print_this]