These famous muffins are a deliciously healthy treat made with protein-packed Greek yogurt and no refined sugar. Fluffy and freezer-friendly, they’re perfect for breakfast or a snack that both kids and adults will love!
Ingredients
- 1 ½ cups whole wheat pastry flour (or white whole wheat flour)
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 3 ripe bananas (about 1 ⅓ cups mashed)
- ¼ cup honey
- 1 tablespoon vanilla extract
- 1 tablespoon olive oil or melted coconut oil
- 1 egg
- ½ cup nonfat plain Greek yogurt
- 1 tablespoon unsweetened almond milk (or any milk of your choice)
- ½ cup chocolate chips
Instructions
- Preheat the Oven:
Preheat your oven to 350°F (175°C) and spray a 12-cup muffin tin with nonstick cooking spray. - Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, and salt. - Blend Wet Ingredients:
In a blender, combine the bananas, honey, vanilla, oil, egg, milk, and Greek yogurt. Blend on high for 1 minute until smooth and creamy. - Combine Ingredients:
Pour the blended wet ingredients into the bowl with the dry ingredients and mix until just combined. Gently fold in the chocolate chips. - Bake the Muffins:
Divide the batter evenly among the muffin cups, sprinkling a few extra chocolate chips on top of each muffin. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs attached. - Cool and Serve:
Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. They are best served warm and taste even better the next day!
Yields: 12 muffins