Skinny Banana Nut Chocolate Chip Muffins + Oh My Yog! Review
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This post was created in partnership with Stonyfield. As always, all opinions are 100% my own.
Who says you can’t have delicious, chocolatey muffins and feel good about eating them?
For this muffin recipe, I mixed in half whole wheat flour and used honey to boost the sweetness. I also added one of my new favorite ingredients – Stonyfield’s Viva la Vanilla Petite Crème!
The Petite Crème helped keep the muffins moist, since whole wheat flour can make baked goods a bit dense. It also added a nice vanilla bean aroma throughout.
I had a gigantic bag of Ghirardelli 60% cacao bittersweet baking chips that I impulse bought at a wholesale club in my kitchen, and I love them, so that’s what I used here. I really like that they’re larger than regular chips and make little pools of dark chocolate. Mmmm…
These muffins turned out really well! I had a tough time getting them out of the muffin liners though, so next time I think I’ll grease the muffin tin really well instead.
Speaking of new Stonyfield goodness, allow me to introduce you to my new snack time BFF: Oh My Yog!
Oh My Yog! is a whole milk yogurt with a layer of cream on top, a honey infused center and a thick, jammy fruit layer on the bottom. I wasn’t expecting it to be AS good as it was – holy YUM!!
They’re beautifully smooth and creamy, and I seriously hid them in my refrigerator so I wouldn’t have to share. Shhh…
So far, I’ve tried the Wild Quebec Blueberry and Apple Cinnamon combos, and I’m absolutely in love. I can’t wait to try out the others, too (Gingered Pear, Orange Cranberry, Madagascar Vanilla Bean and Pacific Coast Strawberry).
Skinny Banana Nut Chocolate Chip Muffins
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 Muffins 1x
- Category: Breakfast
- Method: Oven
- Cuisine: American
Description
Who says you can’t have delicious, chocolatey muffins and feel good about eating them?
Ingredients
- 3/4 cup whole wheat flour
- 3/4 cup all purpose unbleached flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3 ripe bananas
- 1 (5.3 ounce) Stonyfield Vive la Vanilla Petite Crème
- 2 tablespoons honey
- 1 large egg, lightly beaten
- 2 tablespoons low-fat milk
- 1/2 cup bittersweet chocolate chips
- 1/3 cup pecans, chopped
Instructions
- Preheat oven to 350°F. Line or grease a 12 cup muffin tin.
- In a large bowl, whisk together flours, baking soda and salt. In a medium bowl, mash bananas with a fork. Add Petite Crème, honey, egg and milk and whisk to combine. Add to dry ingredients and mix until just combined. Gently fold in chocolate chips and pecans.
- Divide batter evenly between muffin cups. Bake 20-25 minutes or until a cake tester or toothpick comes out almost clean.
Nutrition
- Serving Size:
- Calories: 178
- Sugar: 14.1 g
- Sodium: 170.5 mg
- Fat: 5.8 g
- Saturated Fat: 2.2 g
- Carbohydrates: 29.5 g
- Fiber: 2.7 g
- Protein: 4.4 g
- Cholesterol: 16.3 mg
Keywords: banana nut muffins, banana bread, chocolate
2 Comments
Lisa
These are AMAZING! I used regular Greek vanilla yogurt the first time and they were so yummy! The next time (because my three year old and I devoured these), I accidentally bought banana cream yogurt instead of vanilla. Still good but vanilla was better. We added blueberries too because my daughter is obsessed with blueberries right now. I love that there is no sugar! So good!!
Ashley
I’m so glad these were such a bit for you and your kiddo!! Blueberries sound like a perfect addition – I like your daughter’s style!