I seem to really like baking muffins – but I made this really because my mother requested it! She saw my “Hearty Banana Chocolate Chip Muffins” post, and requested some. Unfortunately, those had already been 100% consumed! So I made another with slight modifications. Apparently, I am on a journey to discover the best healthy muffin recipe. Kind of like America’s Test Kitchen, but in my own apartment!
This recipe is super healthy (besides the peanut chips), since it doesn’t have any oil or butter. It’s close to vegan, but it does contain 2 eggs. You can definitely try substituting in water + flax meal, instead of eggs, to veganize this recipe. 1 egg = 1 tbsp flax meal + 3 tbsp water (room temp ok).
1/2 cup greek yogurt
1/4 cup light brown sugar (not packed)
2 tsp cinnamon
1.5 tsp baking soda
1 tsp baking powder
1 tsp vanilla extract
1/2 tsp salt
3 cups of bananas (4 small bananas – ripened for 5 days)
2 large eggs
1 cup whole wheat flour
1/2 cup golden flax seed meal
1/2 cup oatmeal
1/3 cup buckwheat flour
1 cup chocolate chips
- Preheat the oven to 350 degrees. Line your muffin tin with 12 cups. If you choose not to line them, definitely lightly grease the muffin tin. You could heavily grease if you’re not using any form of oil (such as sub-ing out coconut oil for greek yogurt)
- Mix the coconut oil, yogurt, sugar, baking soda, salt, cinnamon, and vanilla until smooth.
- Beat in 1 egg at a time, using either an electric hand mixer, or a fork! (I’ve gotten into the weird habit of using a fork)
- Mush up bananas so that they are semi-liquid. Banana chunks are ok since they will “melt away” when baked.
- Add banana and chocolate chips to wet mixture. I found that it is always easier to add in chocolate chips, nuts, peanut chips, etc. into the wet mixture, instead of at the end, like many recipes recommend. It saves the arm since it’s so much easier to evenly mix into the wet mixture!
- Create dry mixture – mix together wheat flour, oatmeal, golden flax meal, and buckwheat flour.
- Add dry mixture 1/4 cup at a time, beating until smooth. Make sure to not overmix!
- Add chocolate chips.
- Divide the batter into your muffin cups, filling to the top. These rise just enough when filled to the top. For me – this recipe made 12 muffins, and 12 mini muffins.
- Bake 22 minutes. If desired, you may transfer to a rack after 5 minutes to cool. For unlined muffins, I recommend cooling for 5 minutes, and transferring to a rack. Otherwise, they get increasingly difficult to remove.
The flour/dry mixture can be substituted for practically any kind of flour – completely up to you! I’d love to try almond flour, cornmeal, or other gluten free flours. Feel free to throw in wheat/oat bran in there as well. You can also try adding 1/2 of walnuts/pecans, and/or substitute in other kinds of chocolate chips for the peanut chips. The yogurt can be substituted for any combination of applesauce, butter, vegan butter, oil, coconut oil, sweetened non-greek yogurt (then just cut out the brown sugar completely), and likely other substitutes that are escaping me.
Enjoy this healthy – but tasty – breakfast treat!