Let's just put it out there - I'm HIGHLY skeptical anytime an adjective such as 'healthy' or 'skinny' is used to describe a bakery item. If I'm going to eat something sweet, I want it to really wow me! Too often the subtraction of fats and sugar from recipes tend to leave me disappointed.
This is not those recipes. These delicious little muffins are one of a kind, like a sweet, guilt-free dream! Sure, it may sound as though I'm exaggerating - but I DARE you to eat just one of these fresh out of the oven. I had two, but wanted three :)
No sugar, butter or oil added - instead they're naturally sweetened with honey, greek yogurt and almond milk! We try to really limit the refined sugar that Josie consumes, so aside from the cake on her 1st birthday she has never eaten anything I've baked...until now! I think I've opened up pandoras box though, she wont stop asking for 'more muffins, pleaseeeees!'
- 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 egg
- 1/2 cup nonfat plain greek yogurt
- 1 tablespoon unsweetened almond milk
- 3/4 cup chocolate chips
- 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.
- Add bananas, honey, vanilla, oil, egg, milk and yogurt to a blender (or a standard mixer). 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 20-25 minutes or until tooth pick 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.
I hope you enjoy these half as much as Josie and I did! I'm already planning on making another batch this weekend while friends stay with us!