Skinny Banana Berry Chocolate Chip Muffins
Deliciously sweet and perfect for a healthy breakfast (or snack), these skinny banana berry chocolate chip muffins are great for summer berry season!
One of the many things I love about summertime is all the berries that are available: strawberries, raspberries, blueberries, blackberries – #ALLTHEBERRIES, am I right? I also love chocolate, and when I was at the Fresh Coast Retreat I met fellow chocolate lover, Amy of the blog Amy’s Healthy Baking. I loved getting to spend time with Amy at the retreat, and loved her passion for healthy baking and recipes.
Amy just re-released her cookbook Healthier Chocolate Treats: Breakfasts, Snacks & Desserts for Every Chocoholic in ebook form, so now you can buy it both as a hardcover and as an ebook. It contains 50+ healthier chocolate recipes, and the one I was immediately drawn to was the recipe for banana chocolate chip muffins that clock in at 128 calories. Now, as a muffin lover, my eyes went a little big – 128 calories? Normally muffins have upwards of 400 calories, so I just had to try them.
The recipe in Amy’s cookbook is called ‘strawberry banana chocolate chip muffins’ (pg. 16) but I had used my last strawberries in the strawberry daiquiris I had just made, but I loved that she had written a little note in the recipe that one could use fresh or frozen berries. I had some raspberries and blackberries that were begging to be used, and they worked perfectly!
Bananas act as a natural sweetener and the berries add a nice tartness, topped with some chocolate chips – YUM! When making muffins I always love using a big cookie scoop to divide out the batter into the muffin tins so that they’re all the same size.
I love enjoying a muffin in the mornings for an easy grab and go breakfast or on the weekends made with fresh farmers market berries. These skinny banana berry muffins make for a perfect healthy breakfast or snack. Recipe from Healthier Chocolate Treats: Breakfasts, Snacks & Desserts for Every Chocoholic.
- 1¾ cups whole wheat flour
- ¾ teaspoon baking soda
- ¾ teaspoon baking power
- ¼ teaspoon salt
- 1 tablespoon unsalted butter, melted and slightly cooled
- 1 large egg, at room temperature
- 1½ teaspoons vanilla extract
- ½ cup banana, mashed (about 1 medium)
- ¼ cup plain nonfat Greek yogurt
- ⅓ cup pure maple syrup
- 3 tablespoons nonfat milk
- 1½ cups mixed berries (or strawberries - fresh or frozen)
- 2 tablespoons mini chocolate chips
- Preheat oven to 350. Line a muffin pan with 12 muffin liners and set aside.
- Whisk together flour, baking soda, baking powder and salt in a bowl.
- In a separate bowl whisk together the butter, egg, and vanilla extract. Mix in the mashed banana and Greek yogurt stirring until no large lumps remain.Stir in the maple syrup.
- Alternate between adding the flour mixture and the milk to the egg mixture, beginning and ending with the flour mixture, and stirring until just incorporated (for best results add the flour mixture in 3 equal parts).
- Gently fold in the berries and 1½ tablespoons of the chocolate chips.
- Divide the batter between the muffin cups and press the remaining chocolate chips into the tops of the muffins.
- Bake for 24-27 minutes or until a toothpick inserted comes out clean. Cool the muffins in the tin for 5 minutes, then transfer to a cooling wrack.
Enjoy frozen muffins within 1 month of freezing.