Greek Yogurt Chocolate Banana Muffins are the ultimate treat to satisfy your sweet tooth. Simple ingredient swaps make these super moist muffins a healthier choice.
1cupwhite whole wheat flourplain white flour, oat flour or gluten free flour
1tablespooncornstarch
½teaspoonbaking soda
¼teaspoonsalt
4tablespoonscocoa powder
½cupchocolate chipsI prefer dark but milk chocolate or semi-sweet are fine too if you prefer
1large egg
½cupplain fat free Greek yogurtvanilla works well too
¼cupmelted coconut oil
1teaspoonvanilla extract
3tablespoonof coconut sugar or brown sugar
1cupripe bananas2-3 bananas, mashed completely
Instructions
Preheat the oven to 350 degrees F.
Grease a muffin tin with cooking spray and then dust each space with cocoa powder.
In a small bowl, mix the flour, cornstarch, baking soda, salt, cocoa powder and chocolate chips.
Stir well to combine.
On a plate, mash the bananas well.
In another bowl, whisk together the egg and Greek yogurt.
Stir in the melted coconut oil (make sure it is not too hot. slightly cooled is best after melting), vanilla extract, brown sugar, and the mashed bananas.
Combine wet and dry ingredients and mix until just combined. (avoid over-mixing which makes the muffins denser)
Separate the batter evenly among the 12 muffin tins.
Bake for 18-23 minutes or until a toothpick comes out clean when inserted into the center.
Allow to cool for about 10 minutes and remove from the muffin tin. (gently cut around the edges with a butter knife to help them out)
Notes
For an even lower calorie muffin, substitute the coconut oil for an equal amount of unsweetened applesauce.Add a favorite nut, like ¼ cup of pecans or walnuts.Serve them warm by reheating for about 10 seconds in a microwave.