Loaded with good-for-you ingredients and lots of chocolate chips. Healthy never tasted so good! Perfect for an on-the-go breakfast or as a snack.
Whole wheat, protein powder, and bananas make these beauties practically guilt-free! And they freeze great so make extras to have on hand.
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When I have bananas that are too far gone to eat, I usually turn them into a banana cake.
But my daughter wanted something healthy(ish). She found this recipe on Pinterest from A Sassy Spoon.
I checked out Jamie’s site and loved it so much I started following her on all of her social media. She has some mighty tasty recipes! Definitely check her out.
Of course, being a food blogger I can never resist putting my own touch on recipes, even one this good. So I did make a couple of tweeks.
First, I added some cinnamon for no other reason than I like it. Plus I think it adds a little something to the flavor.
Then I changed the dark chocolate chips to semi-sweet. I know they’re not as healthy but I just don’t like dark chocolate. Feel free to use whatever flavor you like.
Start by mashing the bananas. I let my mixer do this. Just break them up, drop them in the bowl, and turn on the mixer.
Then mix in the honey, vanilla, oil, and egg. Mix until it’s well combined.
Next, stir together the dry ingredients in a medium sized mixing bowl; the flour, protein powder, baking powder, cinnamon, and salt. I use a whisk, it gets everything mixed up nice.
With the mixer running, add the flour mixture a little at a time.
Then stir in the chocolate chips.
Regular cooking spray is fine if that’s all you have, but if you like to bake I recommend getting one of these baking sprays to have on hand.
Using a cupcake sized scoop (this one is a #24 size) scoop the batter into the muffin pan.
This muffin pan holds 24 muffins/cupcakes. If I had more bananas I could have made a double batch of these muffins at the same time. FYI, it will also hold an entire cake mix of cupcakes!
My muffins looked a little naked so I sprinkled a few more chips on top.
I know, more chips, darn!
Bake them for 20 minutes or until a toothpick inserted into the middle comes out clean.
Cool in the pan for 5 minutes then cool the rest of the way on a wire rack.
Just look at all that chocolatey guilt-free goodness!
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