May 8, 2012

chocolate chip banana muffins lightened up... ish

My mom had made these muffins when we were home one weekend.  They were so good.  And smelled SO good.  Seriously.  It was a day Ryann was sick, and while she was napping Chris was working on who knows what and I decided to take a nap too.  When I opened the bedroom door I wanted to eat muffins immediately.  So good.

The only minor problem was that I wouldn't call them the healthiest muffins.  Not that I only make healthy food around here (HA, seriously, that would be a big joke).  But I try and lighten stuff up as much as I can, and still have it taste good.  It took a couple tries but here is the recipe we came up with that Chris approves of :o).


Like my iphone pic?  I didn't get a chance to take a picture of them before we left for Georgia, and I knew Chris would eat them all before I got back, so I ate one on the way to the airport.  Maybe someday I'll take a more appetizing photo of them!

Chocolate Chip Banana Muffins
adapted from

  • 1 1/4 cups all purpose flour
  • 1/2 cup whole wheat flour
  • 3/4 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg
  • 1/2 cup unsweetened apple sauce
  • 1/2 cup plain Greek yogurt
  • 1 teaspoon vanilla extract
  • 1 cup mashed ripe bananas (2-3 bananas)
  • 3/4 cup dark chocolate chips
  1. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt.
  2. In another bowl, combine the egg, oil, yogurt and vanilla.
  3. Stir wet ingredients into dry ingredients just until moistened.  Fold in bananas and chocolate chips.
  4. Fill greased or paper-lined muffin cups two-thirds full.  Bake at 350 degrees for 22-25  minutes or until a toothpick comes out clean.  Cool for 5 minutes before removing from pans to wire racks.  Makes 12-14 muffins.


Sandy said...

Those look awesome!

a happy mamma said...

Looks delicious!!!