These whole wheat banana chocolate chip muffins are secretly healthier than most
Keyword: Breakfast, Muffins
Author: Eva Bakes
1 and 1/2cupswhite whole wheat flourcan substitute with all-purpose
15.3 ounce containerplain Greek yogurt
1Tablespoonmilk of choice
1cupchocolate chips of choice
Preheat your oven to 350 degrees F. Generously grease or line a standard muffin pan and set aside.
In a large bowl, whisk together the flour, baking soda and salt and set aside.
In a medium sized bowl, mix together the mashed bananas, honey, vanilla, applesauce, egg, Greek yogurt and milk until uniform. Transfer this to the large bowl with the dry ingredients. Mix until a few dry streaks remain.
Fold in the chocolate chips and mix until everything just comes together. Do not over mix.
Evenly distribute the batter into your prepared muffin pan, filling each well about 3/4 full. Top with additional chocolate chips if desired.
Bake in your preheated oven for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Allow the muffins to cool before serving.
Leftover muffins should be stored in an airtight container in the refrigerator (they can be left on the counter but will soften overnight) and will keep for several days.Source: Adapted from Ambitious Kitchen