The other night I was craving something sweet.
After fumbling around in the kitchen not finding anything that looked good, I decided to bake. I had a few bananas that were just right for baking some banana bread. One problem, I wasn’t excited about the whole wheat, very healthy banana muffins I usually make. I wanted something chocolate so I got on the web and found a few Chocolate Chip Banana muffin recipes. I decided to take a little from here, a little from there and tweak it to my liking. All while trying to keep them semi-healthy! This is what I came up with.
1 3/4 cups all-purpose flour
3/4 cup Splenda for Baking
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup vegetable oil
1 5oz container of Greek Yogurt (vanilla)
1 teaspoon vanilla extract
2 mashed ripe bananas
3/4 cup semisweet chocolate chips
In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, combine the egg, oil, yogurt and vanilla. Stir into dry ingredients just until moistened. Fold in bananas and chocolate chips. Fill greased or paper-lined mini muffin cups two-thirds full. Bake at 350 degrees F for 15-17 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
I will definitely be making these again! They were a hit with the girls!