Healthy Chocolate Chip Banana Muffins
From Rachel Garofalo
Yield: 12 servings
Total Time: 15 min | Prep: 15 min | Cook: 15 min
Ingredients
4 Tablespoons unsalted butter
⅓ cup honey or maple syrup
1 cup ripe banana, mashed (about 3 medium bananas)
¼ cup milk, whichever kind you prefer
1 teaspoon pure vanilla extract
2 eggs
1 ½ teaspoons cinnamon, plus more for sprinkling
1 teaspoon baking soda
½ teaspoon salt
1 ½ cups white whole wheat flour
½ cup chocolate chips, plus a few more to sprinkle on top of the muffins
Instructions
Preheat oven to 350 ° F. Spray a muffin tin with cooking spray or line with paper liners.
Place the butter in a large bowl and melt in the microwave. Add the honey or maple syrup, mashed banana, milk and vanilla to the bowl. Whisk to combine. Whisk in the eggs. Sprinkle the cinnamon, baking soda and salt over the wet ingredients. Whisk until well combined. Add the flour to the bowl and stir with a large spoon or spatula until barely combined. Be careful to not overmix.
Scoop the batter into the prepared muffin tin, filling each cup about ⅔ full (I like to use a large scoop). Sprinkle the chocolate chips on top and press them lightly into the muffins.
Optional: sprinkle tops of muffins with cinnamon (or cinnamon sugar mixture) and a few chocolate chips.
Bake for 15-17 minutes until a toothpick inserted into the center of a muffin comes out clean (mini muffins will take about 10-12 minutes to bake).
Let muffins cool in the pan for 5 minutes and then remove to a wire rack. Serve warm or at room temperature.
NOTES
Recipe makes 12 regular sized muffins or 36 mini muffins.
Muffins freeze well. Cool completely and then store in an airtight zip-top bag for up to 3 months. Thaw individual muffins at room temperature, overnight in the refrigerator, or in the microwave when ready to eat.
Nutrition Information
serving: 1 muffin, calories: 144kcal, carbohydrates: 23g, protein: 3g, fat: 4g, saturated fat: 2g, cholesterol: 37mg, sodium: 201mg, potassium: 108mg, fiber: 2g, sugar: 10g, vitamin a: 175iu, vitamin c: 1.7mg, calcium: 24mg, iron: 0.6mg
Nutrition information is an estimate.
Original recipe from Kristine’s Kitchen Blog
