Happy Labor Day, everyone! I hope that you’re having a wonderful long weekend full of family, friends, and fun. Oh, and good food! I just wanted to pop in for a bit to introduce you to these delicious muffins that I totally think you should make on your day off and feast on for breakfast (or a snack or dessert) the rest of the week.
I had some bananas that were on their last leg yesterday that were just begging to be turned into a tasty treat. So, I reluctantly turned on the oven (it’s just so hot this weekend!) and whipped up a batch of these Lightened-Up Banana Chip Muffins. Let me tell you, they are totally worth the heat.
I love having muffins for breakfast, but so many of the delicious store-bought versions are loaded with fat and carbs and pack quite the caloric punch. I’m a big fan of the frozen healthier muffins as well (especially the chocolate zucchini muffins at Costco), but they’re often a little too small to do the trick as a stand-alone breakfast. These muffins are the solution to my muffin dilemma – big enough for breakfast and light enough to have every single day.
I decided to sweeten my muffins with pure maple syrup. I’ve been trying to use more natural sweeteners lately and also just love the flavor that the pure maple syrup adds. If you don’t have pure maple syrup on hand, feel free to sub in ½ cup of granulated sugar and ½ cup of light brown sugar instead.
No addition of butter or oil leads to a low-fat muffin (and totally warrants the addition of mini chocolate chips, in my opinion).
I’m currently experimenting with freezing and reheating techniques and will update when I get the instructions all figured out.
Enjoy your time off, friends!
- 3 medium very ripe bananas
- 1 egg
- ¼ cup lowfat buttermilk
- ⅔ cup pure maple syrup (see note)
- ½ teaspoon pure vanilla extract
- 1½ cups flour (I did a 50/50 spilt of whole wheat flour and white flour)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3-4 tablespoons mini chocolate chips
- Preheat the oven to 350 degrees. Line 12 muffin cups with liners or lightly coat each cup with nonstick cooking spray.
- Using a stand mixer fitted with a paddle/scraper attachment, beat bananas on medium speed until mashed (alternatively, you could mash the bananas by hand). Beat in the egg. Stir in the buttermilk, maple syrup, and pure vanilla extract.
- In a separate medium mixing bowl, whisk together flour, baking soda, and salt until combined. Gradually add about ¼ cup of the dry ingredients to the wet ingredients at a time, stirring until the dry ingredients are just mixed in between additions.
- Stir in desired quantity of mini chocolate chips (I mixed 3 tablespoons into the batter and then topped the filled muffin tins with the final tablespoon).
- Spoon equal amounts of batter into 12 muffin cups (my muffin cups were approximately ¾ full).
- Bake on middle rack in preheated oven for 22-25 minutes, until a toothpick inserted in the center of the muffin comes out clean.
- Allow muffins to cool in tin for approximately 5 minutes before transferring to a wire rack to cool completely.