#2,061: Skinny Banana Muffins

As I've mentioned before, we generally have at least one banana getting way over ripe on our counter because the boys in this house will not eat a banana if it has the slightest inkling of a brown spot.  Personally, I really don't care, because it gives me an excuse to make some form of banana bread or muffin.  Last week I ran to the grocery store before work and left the bananas in my car during the day.  I didn't think the super cold weather we were having would have THAT much of an effect on my bananas, but man did those peels turn brown quickly.  So I used that to my advantage and finally made this banana muffin recipe once they actually got ripe (instead of just having brown peels). 

I made these for my kids to eat for breakfast the next few days.  I let my 5 year old have one since his sisters are gone for the day, and we both agree, these are delicious!  Relatively healthy AND delicious...my kind of recipe! 

1 and 1/2 cups whole wheat flour (I used all purpose)

1 teaspoon baking soda

1/4 teaspoon salt

1 ½ cups mashed bananas (3 medium bananas)

1 Tablespoon vanilla

1 teaspoon cinnamon (optional)

4 Tablespoons honey

1 Tablespoon olive oil

1 large egg

1/2 cup plain Greek yogurt (nonfat)

1 Tablespoon milk

1/2 cup mini chocolate chips (you can substitute with chopped nuts)

Preheat oven to 350 F and spray 12 cup standard muffin tin or 24 cup mini muffin tin with nonstick cooking spray. (I used liners instead).

First, in a bowl whisk dry ingredients: flour, baking soda, cinnamon and salt.

Then, in a large bowl mash bananas. Next, add honey, oil, vanilla, milk, Greek yogurt and egg, then, mix until well combined and smooth. You can use electric mixer or whisk by hand.

Add dry ingredients and mix (or whisk)until just combined, too.  Finally, fold in chocolate chips.

Fill muffin tin with batter almost to the top and bake until the toothpick inserted in the muffin comes out almost clean with a few crumbs attached. It takes about 20-25 minutes for regular sized muffins or 14-16 minutes for mini muffins.

Cool the muffins for 5 minutes in the pan, then transfer to a wire rack to cool completely.