Healthy-ish Banana Chocolate Chip Muffins

It’s no secret January is a month known for being healthy and getting fit not baking. What if I said you could bake something equally delicious and healthy? Sign me up, right?!

The holidays flew by and sadly I didn’t do any baking. It shouldn’t come as a surprise, I have a weakness for baked goods, pastries and ice cream. I also have a thing for kitchen gadgets and tools. So when Trudeau asked if they could send me some baking tools I jumped at the chance.

Set of 3 Round Chocolate Molds [c/o]/ LARGE CUPCAKE SPATULA [c/o]/ Set of 5 Measuring Cups [c/o]

Every cook can use a extra set of measuring cups or spatula. I probably own 5+ spatulas varying in shape and size.

The last Tahoe storm provided the perfect opportunity and reason to do a little baking with my new Trudeau goodies. No candies yet, but I did make some tasty muffins!

I’ll throw it out there this fit gal follows the 80/20 rule. When Sunday rolls around I don’t mind enjoying a treat or two. These Banana Chocolate Chip Muffins hit the spot. Enjoy them along or with a cup of coffee.

Happy baking!

Healthy-ish Banana Chocolate Chip Muffins
adapted via Ambitious Kitchen

Makes 12

Ingredients

1 1/2 cups whole wheat flour
1 tsp baking soda
1/4 tsp salt
3 bananas
1/4 cup honey
1 tbsp vanilla
1 tbsp avocado oil
1 egg
1/2 cup plain greek yogurt
1 tbsp unsweetened almond milk
1/2 cup chocolate chips

Directions
Preheat oven to 350 degrees F. Spray 12 cup muffin tin with nonstick cooking spray. Whisk flour, baking soda and salt. Using a blender blend together bananas, honey, vanilla, oil, egg, milk and yogurt on high until well combined, smooth and creamy.

Add wet ingredients to dry ingredients and mix until just combined. Fold in chocolate chips.
Divide batter evenly into muffin tin and bake for 20-25 minutes.

Enjoy immediately (once cooled) or the next morning with a cup of coffee.

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