Sweetened with honey, these muffins don’t contain any butter, and the Greek yogurt keeps them super moist. These muffins are great served warm but taste even better the next day.
3 bananas
1/2 cup zero-fat Greek yogurt
11/2cups whole wheat pastry flour
1/4cup of honey
1 egg
1tbsp melted coconut oil or olive oil
1tsp baking soda
1tbsp unsweetened almond milk
1/4tsp salt
1/2cup chocolate chips
1tbsp vanilla
1. Coat a 12-cup muffin tin with non-stick cooking spray and preheat your oven to 175°C. In a medium bowl whisk together the salt, flour and baking powder.
2. In a blender, blend the honey, egg, yogurt, milk, and oil on high for one minute, until smooth and creamy. Add to dry ingredients and stir until just mixed. Carefully fold in the chocolate chips.
3. Divide mixture evenly between each muffin tin and sprinkle a few more chocolate chips on each muffin.
4. Bake for 20 to 25 minutes. Test with a toothpick inserted into the center. Let them cool for five minutes before removing to a wire rack.
Makes 12

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