Simple, easy-to-make, perfectly-moist and with only 3 grams of fat per serving!
Baking is my second favorite stress-busting activity. Exercise comes first. Because nothing kills negative feelings and thoughts the way endorphins do. But for those of us who find joy in the kitchen, baking can be just as effective.
There’s a certain kind of magic in the basic ingredients and the main utensils of a baker, don’t you agree? Flour, just like stardust, can make dreams come true. Ok, maybe not all dreams but at least those that are made from sugar and chocolate!
But all magic comes with a price, right? Too much baking leads to too much eating. Sugar and fats don’t really make the scale happy. Or our waistlines…
That’s one of the reasons that I love experimenting with different kinds of healthy, low-fat muffins. They’ve been my favorite way to cure sweet cravings for quite a while. I just love mixing up different ingredients to create these little, cute treats.
So, the muffin lover strikes again!
I’ve been meddling with this recipe for quite a while now. Ripe bananas that have started black-spotting don’t really count as a favorite fruit any more. And they usually never make it into our fruit salad or oatmeal. But they can be a wonderful addition to recipes for pound cakes, cookies, granola bars and, of course, muffins!
This recipe makes one of the fluffiest muffins you will have ever tried. Perfectly moist, banana-flavored, with just the right amount of chocolate and only 3 grams of fat per serving!
And they are so easy to make! All the reasons you need to stop looking at those bananas on your counter top and go turn them into treats. Just make sure you have some company to share them with. Otherwise, you may end up eating them all on your own.
You’ve been warned!
Fluffy banana chocolate chip muffins
What you need:
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- ¼ tsp salt
- 1 large egg
- ¾ cup sugar
- 1 cup mashed banana (about 2 medium bananas)
- 1 tsp vanilla extract
- 4/5 cup Greek yogurt, 2% fat
- ½ cup dark chocolate chips
What to do:
– Preheat the oven at 400°F / 200°C. Grease a 12-cup muffin pan or line with muffin liners.
– In a mixing bowl, whisk together the flour, baking soda and salt. Set aside.
– In the bowl of a standing mixer, in medium speed, beat together the egg and sugar for one minute. Add the banana and vanilla and beat for one more minute.
– Reduce speed to low and add half the yogurt and then half of the flour mixture. Repeat with the rest of the quantities. Beat until all the ingredients are incorporated.
– Fold in the chocolate chips using a spatula.
– Divide the batter in the muffin tin cups and bake for 25 minutes. Use a toothpick to make sure the centers are set.
– Let them cool for 10 minutes in the pan. If you need to, use a knife to help you remove them from the pan. Enjoy them warm or place them on a cooling rack and let them cool completely.