30 minute Skinny Banana Chocolate Chip Muffins

• Vegetarian

• Produce

  • 3 Bananas

• Refrigerated

  • 1 tbsp Almond milk, unsweetened
  • 1 Egg

• Condiments

  • 1/4 cup Honey

• Baking & Spices

  • 1 tsp Baking soda
  • 1/2 cup Chocolate chips
  • 1/4 tsp Salt
  • 1 tbsp Vanilla
  • 1 1/2 cups Whole wheat pastry flour or white whole wheat flour

• Oils & Vinegars

  • 1 tbsp Olive or coconut oil

• Dairy

  • 1/2 cup Greek yogurt, nonfat plain

Found on ambitiouskitchen.com

Description

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

Directions

• 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. 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. Muffins are best served warm and even better the next day.

Nutrition