Banana Chocolate Chunk Muffins
I know in the new year a lot of us make resolutions to do this or that. Some of those resolutions we keep, and some…well…let’s just say we get points for trying.
Muffins, even healthy muffins, still seem like an indulgent thing. So when I spy a recipe for a healthier muffin I of course am going to investigate. This muffin incorporates greek style yogurt, coconut oil and sugar, and in the original recipe on the www.bakerbynature.com website (which is gorgeous) whole wheat flour. I substituted bread flour, and I like the substantial chocolate chunks as well as the dusting of cookie or decorating sugar on top of muffins…which makes them less healthy…but still yummy.
I used bananas I had previously frozen, and let them defrost. I only used the banana itself not the thawed juice of the mix. (If you have ever frozen a ripe banana and then thawed it, you know what I mean). If you use a fresh ripe banana this won’t be an issue. I didn’t notice any difference in quality by using a frozen banana…and actually the combination of bread flour with the yogurt and baking powder gave these muffins a lift that was light and cake even though banana muffins are typically dense.
This is pretty much a one-bowl recipe, I melted the coconut oil and set it aside to cool a bit before adding it to the mix. There is just enough cinnamon to offset the chocolate and banana flavors. The muffins bake up rounded and puffy, they are sweet without being overly so. They are delicious warm out of the oven, and the next day. I froze half of the batch and they thawed out fine.
I am a big fan of a healthier anything, and if a muffin looks and tastes this good with the healthy substitutions it has, it’s a winner in my book.
I hope you enjoy this recipe, and as always, thank you for coming to the table!
Chrissy
Click on the link below for a printable recipe.
PrintBanana Chocolate Chunk Muffins
These banana muffins incorporate healthier ingredients such as yogurt and coconut oil, bananas and honey. Original recipe from www.bakerbynature.com
Ingredients
- 1 Cup mashed banana
- 3/4 Cup plain greek yogurt
- 1/4 Cup coconut oil, melted
- 1/3 Cup honey
- 2 large eggs, at room temperature
- 3 Tablespoons coconut sugar
- 1/2 Teaspoon ground cinnamon
- 1/2 Teaspoon salt
- 3 Teaspoons baking powder
- 2 Cups flour *original recipe called for whole wheat, I used bread flour.
- 1 Cup chocolate chunks
- Decorating sugar for tops of muffins (optional)
Instructions
- Preheat oven to 375*
- Line muffin tins with liners and set aside.
- Sift together flour, baking powder, salt, and cinnamon.
- Combine mashed bananas, greek style yogurt, eggs, honey, and sugar until completely incorporated.
- Add dry ingredients to wet ingredients and mix until just combined.
- Add melted coconut oil and combine.
- Fold in chocolate chunks until just combined.
- Scoop batter into lined muffin tins, filling each almost full.
- Bake for 15-20 minutes, until muffins are puffed, light golden brown, and a tester comes out clean.
These muffins are light and springy, they pop with orange flavor and the glaze…oh, the glaze…I will make this the next time I make cinnamon rolls and take them to the next level.
Now, if I were to add yet another layer, (and I will, and I will post when I do) what I would have added was bacon. Or, peanut butter. Because a banana bacon Nutella muffin is just insane. Insane enough for me to try to make it. Or, a banana peanut butter fluff muffin. OOOOh my wheels are spinning. Hey, banana, peanut butter and bacon worked for Elvis. They didn’t call him the King for nothing.
These muffins keep for several days in an air tight container, if they last that long. The Nutella drizzle is just enough, not too much, but you could always add more if you wanted.