Low Calorie Banana Muffins
With Chocolate Chips
- 3 very ripe bananas
- ½ cup greek yogurt
- 1 tbsp. butter (softened)
- 1 tsp. vanilla extract
- ½ cup brown sugar
- ½ cup Splenda or equivalent
- 2 egg whites or 1 egg
- 1½ cups whole wheat flour
- 1 tbsp. ground flax seeds
- 1 tsp. baking soda
- 1 tsp. baking powder
- ¼ cup mini chocolate chips, or raisins,
or nuts, or chopped pitted dates
Preheat the grill to 330°F, prepare for indirect cooking.
Spray two muffin tins with nonstick spray or line them with cupcake liners. If you wanted to you can just make a loaf or 4 mini-loaves out of this recipe too, but that defeats the grab’n’go purpose.
In a small bowl, mash the bananas and set them aside.
In a large bowl, cream the butter, yogurt, vanilla, brown sugar, and Splenda. Add the egg whites and the mashed banana to the yogurt mixture and beat on medium speed for 2 to 3 minutes.
Add the flour, salt, baking powder, and baking soda, gently mix them together until they’re blended, but do not overmix. Think of this like the brownie mixes, until combined, don’t beat.
Fill the muffin cups about ¾ of the way full. Grill bake for about 20 to 30 minutes, or until a toothpick comes out with a couple crumbs on them.
Remove the muffins from the grill and let them cool enough to touch. Then eat eat eat!
I don't know about you, but mornings are busy. I need something that I can grab and go for breakfast, and I want something that is healthy. Oh and tasty too, can't forget tasty. So what do you do? Another problem I have is that my bananas go all brown and drippy overnight. One day they're perfect and then the next, they look like they went ten rounds with Clubber Lang! But what do you know? There is a light at the end of this tunnel of troubles my friends, it is called Banana Muffins! These happy little breakfast bites are a healthy way to a grab'n'go breakfast and you get to use those poor dripping bananas. Did I mention they have some chocolate in there too?