Healthier Banana Dark Chocolate Chip Muffins

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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.

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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.

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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.
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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.

Pumpkin Muffin Recipe

My in-laws were in town over the weekend and we were busy, busy! Dinner out, the circus, my husband and I even snuck out to see the new Steve Jobs movie after we put the kids to bed Saturday night – by Sunday morning we all needed a special sweet breakfast treat. I had this pumpkin muffin recipe bookmarked to try and decided it was the perfect morning to make them. I adjusted a couple measurements in the recipe so I noted them below. The streusel topping really made these muffins extra good and since they seemed to go over well I thought I’d share here.

Baking notes:
– the recipe calls for 1 1/2C pumpkin puree, I added more for a total of 1 3/4C
– the recipe calls for 1C regular sugar and 1C brown sugar. I used the full amount of brown and halved the amount of white sugar.
– the recipe calls for 2/3C oil and 1/2C apple sauce (1 1/6C together). I used about 3/4C apple sauce and the rest in oil to lessen the amount of oil used even more.- for the streusel topping, I mixed the flower, oats, and sugar with cold butter and blended together with my fingers before sprinkling on top of the muffins.
– With all my adjustments cooking time was the same but the muffins stuck to the paper wrappers terribly – I recommend spraying your muffin tins with cooking spray or using parchment paper.

I made a few mini muffins for the kiddos, too. Enjoy!

Couple Things…

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Z loves her pompom tank, but I am not sure how long those pompoms will actually stay attached. D’oh.

We have 2 really nice, large rhododendron plants in our yard and they suddenly bloomed earlier this week!

We went to a 30th birthday party Saturday night where the drinks were strrrrrong. We decided Georgetown cupcakes would help us feel better the next morning.

We tried vanilla birthday, hummingbird (banana bread cupcake w/ cream cheese icing!), chocolate squared, and lava fudge.

Since blueberries are in season, we made some yummy muffins from our favorite recipe.

Lately, Z loves to stand on our bay window, look outside, and play with our Christmas Cactus.

 

Have a great Memorial Day weekend!