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Healthy Chocolate Chip Banana Muffins

August 6, 2012

After eating an entire pan of salted fudge brownies (oh the shame!) I knew I needed to bake something a little healthier last week. Ok, I didn’t eat the whole pan. But I ate a lot of it. So I decided to make something that could easily be portion controlled. Something I couldn’t be tempted to take just another small bite…because obviously I just need to even out that last crooked cut…

I had a couple rotting bananas in the fridge, so banana muffins seemed like the perfect fix. They are easily freezable so I can just take one out in the morning and heat it up in the oven while I’m making my coffee.  Perhaps the best part of these muffins? They’re healthy. No joke. Ok granted the original recipe didn’t call for chocolate chips, and those probably aren’t considered diet food. But these muffins only have two TABLESPOONS of oil. TWO TABLESPOONS! And sugar? Who needs sugar? Only 1/3 cup used here. Now you’re probably thinking… “these muffins cannot be any good.” But they are…oh I promise you they are. Don’t believe me? I’ll admit– they aren’t as good as the banana-apple bread made with Crisco that my mom made growing up, but for a healthy, portion controlled breakfast or dessert, they certainly do the job.

I brought these into work and after receiving skeptic looks after calling them “healthy,” I got nods of approval from my coworkers. “I wouldn’t even know these were healthy if you hadn’t told me!” Next time, I guess I’ll keep that part to myself!

Healthy Chocolate Chip Banana Muffins

makes a dozen muffins

3 lg ripe bananas
1 egg or 2 egg whites
2 T canola oil
1/3 cup milk (I was out of milk so I used fat-free greek yogurt- turned out fine!)
1/3 to 1/2 cup sugar
1 t salt
1 t baking soda
1/2 t baking powder
1 1/2 cups flour, preferably half whole wheat and half white (I use King Arthur’s white whole wheat)
1/2 cup chocolate chips
Preheat oven to 350 degrees and grease a muffin pan. Combine flour, salt, baking soda, and baking powder in a medium bowl. In a large bowl, mash your bananas until mostly smooth. No worries if a few lumps remain. Add egg and mix to incorporate. Add oil and milk, and sugar; stir. Gradually add dry ingredients, stirring until flour mixture is just incorporated. Fold in chocolate chips.
Pour batter evenly into muffin pans. Bake muffins 20-25 minutes or until muffins are golden brown and a toothpick inserted in the middle of the muffin comes out clean. Enjoy warm from the oven or freeze to eat throughout the week!
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