Happy weekend. Do you realize yesterday was parmesan cheese pizza day? I continued a four mile run then celebrated by literally inhaling almost an entire margherita pizza chased down by a spicy grapefruit margarita from Burch in Minneapolis. Oh and I can’t forget about the carrot wedding cake either.

Yes, my fri evenings are my eat whatever I’d like nights. And I do make best use of it.
If you follow any sort of diet plan or eat clean, you understand that it’s important to have your cheat foods! Those little cheats actually enable you to stay on monitor with your healthy diet plan since typically after you indulge, you wind up wanting to get right back to your routine. For me personally, this is critical. EASILY miss my cheat meals, I get bored and start feeling like my diet plan is restrictive. Therefore I must find fun and interesting methods for getting my little treats in; these muffins are a great way to accomplish it!
I know you almost certainly think I actually am enthusiastic about muffins by now. Or all things made out of bananas. And that would be true.
I’m choosing to share this particular muffin recipe because it’s one of my go-tos. This past week I posted the recipe on my Instagram and you guys basically proceeded to go nuts over them. I figured they deserved to be on the blog for easy access, too!
Damn it, simply crown me the muffin woman at this time. Or not. I have no idea.
These banana muffins are healthy and lightened up from the traditional muffin which can have more than 300 calories and become loaded with sugar and extra fat. I’d rather save my calories for spoonfuls of almond butter. There is in my cooking experiments that making healthy baked items isn’t that challenging; it just requires a small practice. I am producing these muffins for over a year and they hardly ever fail me.
Listed below are my simple key substitutions for lightened up muffins:
Whole wheat flour: We want some wholegrains up in these! Whole wheat flour has more diet than regular all-purpose. In addition, it adds a nutty delicious flavor to the muffins. Now move buy a handbag!
Greek Yogurt: Yogurt takes the place of butter in this recipe. It can help to keep carefully the muffins very moist and provides protein to keep you full. If you have any inquiries pertaining to the place and how to use stuffed zucchini boat with crab meat, you can contact us at the webpage. I usually use plain non-fat greek yogurt; it gets the least quantity of sugars and is comparable to sour cream so it is great for cooking.
Honey instead of glucose: I used an all natural sweetener instead of glucose. Honey also adds moisture to the muffins and since it’s sweeter than sugars you can actually use much less of it. There’s just 1/4 cup in this entire recipe!
Significantly you guys these muffins will be the easiest to make and everyone will love them – actually kids! I love experiencing one when I’m feeling like I really need a deal with. I pop them in the microwave for 10 seconds to reheat then slather them with a little salted almond butter for a delicacy under 200 calories.
Update! I produced a brief 1 minute video showing you steps to make them:
Benefit from the muffins! Make sure to tag your masterpieces on Instagram using the hashtag #ambitiouskitchen. xo!
5.0 from 4 reviews
Ingredients
1 1/2 cups whole wheat grains pastry flour or white whole wheat grains
1 teaspoon cooking soda
1 egg
1 tablespoon unsweetened almond milk
1/2 cup delicious chocolate chips
Instructions
Preheat oven to 350 degrees F. Spray 12 cup muffin tin with nonstick cooking spray. Inside a medium dish, whisk collectively flour, baking soda pop and salt.
Insert bananas, honey, vanilla, oil, egg, milk and yogurt to some blender. Blend on high for 1 minute or until well combined, smooth and creamy. Add wet ingredients to dried out ingredients and mix until just combined. Gently collapse in chocolate potato chips.
Divide batter equally into muffin tin and bake for 20-25 short minutes or until tooth choose happens clean or with just a few crumbs attached. Great muffins for five minutes after that remove and transfer to a wire rack to complete air conditioning. Muffins are best served warm and also better the very next day.
If you wish to produce the muffins a little smaller, you may make 15 instead of 12 and each muffin will be around 136 calorie consumption. You’ll also need to reduce cooking time a little, as muffins will bake quicker since they’re smaller.
Muffins are refrigerator friendly! Simply place in ziplock handbag or airtight pot and freeze as much as 3 months. When ready to consume, microwave for 30-45 mere seconds or thaw away.
Made these yesterday evening. I utilized agave rather than honey and coconut yogurt. I cooked them for a little much longer than 25 a few minutes – these were quite gooey when they come out of the oven but firmed up a bit because they cooled.
SO delicious! Rather than to sugary – just just how I like them.
lks
I continue steadily to love this recipe! For those which have asked about subbing milk, all I had formed on hand today was Lactose free skim and it worked fine instead of the almond milk (I’ve used almond before). I always make this using a small cookie scoop inside a mini muffin pan (8 min. bake time) and the full total quantity always varies with regards to the size of bananas I have on hand (today’s batch produced 63.5). One addition I always make is definitely 1/4 cup of cut pecans, and I make the switch to mini delicious chocolate chips, and whole milk greek yogurt as apposed to fats free of charge. I am 12 weeks pregnant and have insulin managed diabetes therefore i love that I have a healthy option (it doesn’t depend on artificial sweetener or fake ingredients) that may curb my desires because they’re so rich and delicious! My measurements today got each muffin turn out to about 36 calories, and about 6 grams of carbs!
One question I do have is normally this: do you think this would work in the event that you switched the banana away for dense homemade unsweetened applesauce? I’m buying great way to make a apple cinnamon muffins!
You would need to use some oil or add an egg for moisture. Minus the essential oil, it leaves them rubbery. Even with only 1 1 tablespoon of coconut essential oil, I found these a little rubbery. I’ve a recipe for sugars free muffins using a sugars free cake blend and only pumpkin puree and they are great, so probably more banana??
A great get of mine with this formula is that We am diabetic and purchased Hershey’s Sugar free Chocolate potato chips…..The best chocolate chips I have ever endured regular or sugar free, extremely deep and decadant chocolate flavor!!!

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