HEALTHY BANANA CHOCOLATE CHIP MUFFINS #HEALTHYFOOD #SNACK
These Healthy Banana Chocolate Chip Muffins are damp, cushy, and sweet! Made with nectar, entire wheat flour, and protein stuffed Greek yogurt, these are ideal for breakfast or as an evening nibble. This is an extraordinary formula you'll need to use again and again!
A week ago I solicited you what kind from plans you'd like to see a greater amount of in 2019 and keeping in mind that I got an assortment of solicitations, the most widely recognized reaction was for "more beneficial heating plans". I really love heating more beneficial treats, so I was excited to see you needed a greater amount of them. I'll be posting one sound preparing formula every month! What's more, we're kicking things off with these solid banana and chocolate chip biscuit formula! They're pastry kitchen style biscuits that are wet, sweet, and have impeccably domed tops. I tried the formula a week ago and was excited they ended up incredible on my first attempt! I've made them multiple times from that point forward on the grounds that they're THAT great.
So what makes these banana biscuits solid? Two or three things! Most importantly, we utilize 100% entire wheat flour in this formula. At that point we include protein stuffed Greek yogurt, heart solid olive oil, and 1 entire cup of squashed bananas. Lastly, we improve these delightful biscuits with nectar and only a kiss of coconut sugar. So while I wouldn't guarantee these biscuits to be wellbeing sustenance, they are made with more advantageous fixings you can like.
Ingredients :
- 2 cups whole wheat pastry flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/3 cup honey
- 3 Tablespoons coconut sugar (or light brown sugar)
- 2 large eggs, at room temperature
- 3/4 cup full-fat plain Greek yogurt
- 1 cup mashed ripe banana
- 1/4 cup coconut oil, melted (or mild olive oil)
- 1 cup chocolate chips
Instructions :
- Preheat oven to 400 degrees (F). Line a 12 cup muffin tin with paper liners and it set aside.
- In a medium bowl, sift together the flour, baking powder, salt, and cinnamon; set aside.
- In a separate large bowl, whisk together the honey, sugar, eggs, Greek yogurt, and mashed bananas, mixing until ingredients are fully incorporated.
- Add the dry mixture of ingredients to the wet mixture of ingredients and, using a rubber spatula, mix until *just combined. Stop mixing when there's just the faintest trail of dry ingredients left. You don't want to over mix here.
- Fold in the melted coconut oil and mix until it's just combined.
- Finally, fold in the chocolate chips, mixing just until combined.
- Divide the batter evenly among prepared muffin tins, filling each tin all the way to the top.
- Bake for 15 to 18 minutes, or until the tops are puffed up and lightly golden brown, and a toothpick inserted in the middle comes out clean, or with a just a few moist crumbs attached. Cool muffins at least 5 minutes in the pan before transferring to a cooling rack.
- Enjoy muffins warm, or store in a covered container for up to 2 days.
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