Food, Recipes

Start Your Day, Week & 2019 Off Right (& Happy Birthday, Lucy)!

Some folks are as warm as the weather on a beautiful May day, and our friend, Lucy, is that person.  Her birthday is this week and it’s mighty fitting that we are able to share one of Lucy’s favorite breakfast recipes with all of you to kick off the new year just right. 

We first learned about this deliciousness when Lucy delivered some muffins one Saturday morning after all our girls had a sleepover.  First of all, how thoughtful was that?  However, after hearing the ingredients, we weren’t sold.  Whole wheat flour?  Low fat?  No added sugar?  No thanks.  But, after one bite, we were hooked.  Don’t let these little cushions of wholesome goodness fool you — they’ve got a trick up their sleeve…semisweet chocolate chips!  In that case, we’ll take two, pretty please and thank you!

Come to think of it, Lucy’s personality is a lot like these muffins — warm, good for you, with a surprise pop of fun that leaves you with a smile.  To all of you out there thinking we’re just being nice, fire up your ovens and take our word to the bank that these muffins are absolutely THAT GOOD for your waistline AND your tastebuds!  High fives to Lucy and the recipe creator, Monique from Ambitious Kitchen, for sharing this deliciousness in the universe and happiest of birthdays to you, our friend!

Made with Love,

The SDBs

Skinny Banana Chocolate Chip Muffins

Total Time 30 minutes
Servings 12

Ingredients

  • 1 1/2 cups whole wheat pastry flour or white whole wheat flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 bananas
  • 1/4 cup honey
  • 1 tablespoon vanilla
  • 1 tablespoon olive or melted coconut oil
  • 1 egg
  • 1/2 cup nonfat plain greek yogurt
  • 1 tablespoon unsweetened almond milk
  • 1/2 cup chocolate chips

Instructions

  1. Preheat oven to 350 degrees F. Spray 12 cup muffin tin with nonstick cooking spray. 

  2. In a medium bowl, whisk together flour, baking soda and salt.


  3. Add bananas, honey, vanilla, oil, egg, milk and yogurt to a blender. Blend on high for 1 minute or until well combined, smooth and creamy. Add wet ingredients to dry ingredients and mix until just combined. Gently fold in chocolate chips.


  4. Divide batter evenly into muffin tin, sprinkle each muffin with a few more chocolate chips and bake for 20-25 minutes or until toothpick comes out clean or with just a few crumbs attached. Cool muffins for 5 minutes then remove and transfer to a wire rack to finish cooling. Muffins are best served warm and even better the next day. Makes 12 muffins.