Hard to believe it is possible to have healthy muffins? I will not claim that it is an extremely healthy muffin but it sure is healthier than what I normally bake. I was honestly a little hesitant about trying this recipe but believe me it taste really good even on day 3!
I got this recipe from Sally’s Baking Addiction and modified it a little. The results were surprisingly good! The muffins turned out soft and moist for a couple of days.
I used dark chocolate instead of the usual chocolate chip since I did not have any. But because I used dark chocolate instead of milk chocolate chips, the muffins were definitely not as sweet. Plus dark chocolate is healthier right?
Yields 12 muffins
2 ripe large bananas, mashed
1/4 cup honey (or pure maple syrup)
1/4 cup brown sugar
1/2 cup Plain Greek Yogurt (or regular yogurt)
1 large egg
1/3 cup milk
1/2 cup creamy peanut butter
2 teaspoons vanilla extract
1 and 3/4 cups flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
100g shaved dark chocolate
Preheat oven to 200 degree celsius. Coat muffin pan with nonstick spray or butter. Set aside.
In a medium bowl, whisk the mashed bananas, honey, brown sugar, yogurt, egg, and milk together until combined. Whisk in the peanut butter and vanilla extract until smooth and thick. Set aside.
In a large bowl, whisk the flour, cinnamon, baking soda, baking powder, salt, and shaved chocolate together. Pour the wet ingredients into the dry ingredients and lightly whisk until combined. Try not to overstir the muffin batter or your muffins will have a tough (not soft) texture. Stir as little as possible until no flour pockets remain.
Fill the muffin cups practically all the way to the top. Between 3/4 full and all the way full. See photo above for a visual. Bake for 5 minutes at 200 degree celsius. Keeping the muffins in the oven, reduce the oven temperature to 175 degree celsius and continue to bake for 12 more minutes or until a toothpick inserted in the center comes out clean.
** Muffins stay fresh at room temperature for 3 days. Muffins freeze well, up to 3 months.