Skinny Banana Chocolate Chip Muffins #healthybreakfast #lowcarb

#HealthyFood #Recipes

Solid banana biscuits with chocolate chips for a little liberality. The greek yogurt includes protein and keeps the biscuits clammy. You'll adore these simple banana biscuits — made without spread or refined sugar! This is the main banana biscuit formula you'll require!

These solid banana biscuits are helped up from the conventional biscuit which can have more than 300 calories and be stacked with sugar and fat. I'd preferably spare my calories for spoonfuls of almond spread. I've found in my heating tests that creation sound prepared products isn't that troublesome; it just takes a little practice. I've been making these biscuits for a considerable length of time and they never come up short me.

Truly these biscuits are the simplest to make and everybody will love them – even children! I cherish getting a charge out of one when I'm feeling like I truly require a treat. I pop them in the microwave for 10 seconds to warm at that point slather them with a little salted almond margarine or nutty spread for a treat or nibble under 200 calories.

  • 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 melted coconut oil
  • 1 egg
  • 1/2 cup nonfat plain greek yogurt
  • 1 tablespoon unsweetened almond milk
  • 1/2 cup chocolate chips

  1. Preheat oven to 350 degrees F. Spray 12 cup muffin tin with nonstick cooking spray. In a medium bowl, whisk together flour, baking soda and salt.
  2. 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.
  3. Divide batter evenly into muffin tin, sprinkle each muffin with a few more chocolate chips and bake for 20-25 minutes 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. Makes 12 muffins.

  • If you want to make the muffins a bit smaller, you can make 15 instead of 12 and each muffin will be around 136 calories. You'll also need to reduce baking time a bit, as muffins will bake faster since they're smaller.
  • Muffins are freezer friendly! Simply place in ziplock bag or airtight container and freeze up to 3 months. When ready to eat, microwave for 30-45 seconds or thaw out.

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