Banana and Chocolate Chip Muffins with Greek Yogurt
Updated: Oct 5
Adapted from https://www.ambitiouskitchen.com/recipes/
Ingredients
1 ½ cups whole wheat pastry flour*
1 teaspoon baking soda*
¼ teaspoon salt
3 ripe bananas (about 1 ⅓ cup mashed banana)
⅓ cup honey
1 tablespoon vanilla
1 tablespoon melted butter (original recipe used coconut oil)
1 egg
½ cup Greek yogurt (original recipe used low fat)
1 tablespoon unsweetened almond milk (or milk of choice - I use organic whole milk)
½ cup chocolate chips and ½ cup chopped toasted pecans
Instructions:
Preheat oven to 350 degrees F. Butter 12 cup muffin tin. In a medium bowl, whisk together sifted flour, baking soda and salt.
Add mashed bananas, honey, vanilla, oil, egg, milk and stir (original recipe blended these in a blender until smooth and creamy). Add wet ingredients to dry ingredients and mix until just combined. Gently fold in chocolate chips and nuts.
Divide batter evenly into muffin tin, sprinkle each muffin with a little brown or demerara sugar (original recipe - sprinkle a few chocolate chips on top).
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.
Ingredient Note: King Arthur Measure for Measure Gluten-Free Flour: All-Purpose 1:1 Substitute https://geni.us/T4YuLE3
Bob's Red Mill Baking Soda, 16oz https://geni.us/AfEjMkd
