These delicious One Bowl Chocolate Chip & Blueberry Banana Bread Muffins are a healthified version of the classic with no oil or refined sugar.

Hiiiii – I’M BACK! After 6 weeks of moving and getting the studio floors redone, I finally have everything set up and am planning to get back to business with weekly recipe posts. I know it’s already the end of January but are you still on a healthy kick? I sure hope so because today I’ve got some game changer One Bowl Chocolate Chip & Blueberry Banana Bread Muffins.

One Bowl Chocolate Chip & Blueberry Banana Bread MuffinsOne Bowl Chocolate Chip & Blueberry Banana Bread MuffinsOne Bowl Chocolate Chip & Blueberry Banana Bread Muffins

I love eating a banana with sunflower seed butter for breakfast or as an afternoon snack and a of result keeping that snack stocked, I always having a few leftover and over-ripened bananas at the end of the week. And what do you do with over-ripened bananas? You make banana bread, of course. However, and maybe this is a sign of my character, I always feel guilty if I waste the ripened bananas by tossing them but I also always feel a little guilty about loading my banana bread with sugar and oil and then eating it for breakfast. And so I decided to start experimenting with “healthier” recipes by cutting the sugar and removing the oil but they’d often times come out dry and dense. This is until I discovered the secret ingredient: a creamy dairy base like sour cream or Greek yogurt. I’d used them dozens of times to make my sugar cookies chewy so I’m not sure why I just recently thought about putting them in quick breads. And just as I thought, these muffins turned out chewy and moist and sweet (but not too sweet).

I’m an indecisive person so I threw both frozen blueberries and chocolate chips into these but you could do one or the other…or substitute them for nuts if you want a protein boost.

One Bowl Chocolate Chip & Blueberry Banana Bread Muffins

 

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These delicious One Bowl Chocolate Chip & Blueberry Banana Bread Muffins are a healthified version of the classic with no oil or refined sugar.

  • 1 1/2
    cups
    spelt (or whole wheat) flour
  • 2
    tsp
    baking powder
  • 1
    tsp
    cinnamon
  • 1/2
    tsp
    salt
  • 4
    ripened medium bananas
    mashed
  • 3/4
    cup
    greek yogurt or sour cream
  • 1/4
    cup
    maple syrup
  • 2
    eggs
  • 1
    tsp
    vanilla extract
  • 1/2
    cup
    frozen blueberries
  • 1/2
    cup
    chocolate chips
  • Sea salt
    for topping at the end (optional)
  1. Preheat oven to 375 degrees and line muffin tin with 12 liners.

  2. In a large mixing bowl, whisk together flour, baking powder, cinnamon, and salt. Make a well in the center of the dry ingredients and add in mashed bananas, Greek yogurt or sour cream, maple syrup, eggs, and vanilla extract. Whisk together the wet ingredients in the center until completely combined.

  3. Switching to a spatula, fold the dry ingredients into the wet ingredients just until incorporated. Fold in chocolate chips and blueberries.

  4. Divide the dough between the 12 muffin liners and bake for 23 – 25 minutes or until golden brown on top and a toothpick comes out of the center of a middle muffin clean.

  5. Sprinkle with a little bit of chunky salt (optional) and serve warm or at room temperature.

 

One Bowl Chocolate Chip & Blueberry Banana Bread Muffins

One Bowl Chocolate Chip & Blueberry Banana Bread Muffins

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