My latest baking adventure has been chocolate chip banana bread muffins with a healthy twist. They are my "healthier pregnancy craving alternative" (somewhat healthier than eating straight-up chocolate chip cookies) and are also perfect to freeze for after baby's arrival.
To healthify this dessert or snack, I cut the amount of sugar in half and added Greek Yogurt to one of my favorite banana bread recipes. Of course I couldn't leave out those chocolate chips. Bananas and chocolate chips are made for each other.
Choco-Banana Muffins with Greek Yogurt
Preheat oven to 350°.
- 1 cup Chobani Vanilla Greek Yogurt
- 1/2 cup water
- 2 teaspoons baking soda
- 1/2 cup white sugar
- 1/2 cup butter, melted
- 3 eggs
- 4 bananas, mashed
- 2 cups flour
- 2 cups quick oats
- optional: 1 cup chocolate chips
Pour yogurt and water into mixing bowl and mix until smooth consistency. Add baking soda, sugar and melted butter. Mix well.
Add eggs and mashed bananas. Follow with the flour and quick oats. Mix the chocolate chips in last.
Pour the mixture evenly into two regular-sized greased muffin pans. Bake in oven preheated to 350° for 25 minutes.
Allow to cool and then enjoy! I couldn't wait long enough to take a picture...
Since this recipe is a double-batch of muffins, one muffin pan is for my family to eat now and I'm freezing the other 12 muffins for after baby comes :)
What is your favorite healthy dessert?
Linking up with the Fit Dish. #dishthefit