As I wrote about last week, I’ve eliminated all added sugar (for the most part) from what I eat but occasionally you just need a muffin, right? And if I want something sweet like a muffin, I might as well bake them using an all natural sweetener like honey instead of white sugar so at least I’m on the healthy side of a treat…plus there’s only 1/4C honey in this entire recipe making 12 regular size and 4 mini muffins.
I headed out of town with a couple friends over the weekend for a little girls bachelorette party weekend. I decided to make some muffins for not only us to eat while we were away but as a little leave-behind treat for my kiddos. After some recipe research, I came across this great recipe for Skinny Banana Chocolate Muffins on Ambitious Kitchen and decided to try it. I liked the use of honey in place of white sugar, the use of Greek yogurt for added protein, and of course using whole wheat flour instead of white flour – all much smarter options to make these a healthier muffin choice in place of your standard banana muffin.
I followed the recipe for the most part but did have a few edits:
– I only had regular whole wheat flour so I used that in place of the whole wheat pastry flour or white whole wheat flour the recipe calls for.
– The recipe calls for almond milk but I didn’t have that on hand so I used regular cow’s whole milk.
– I thought dark chocolate would be better in the muffins and used large dark chocolate chips.
– Also, just make sure to use ripened or even better over-ripe bananas to add to the natural sweetness.
My kids gobbled them up (and so did my friends, actually). These were so good there was only one left by the time I wanted to take another photo for the blog.
Styled by Jess 