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).
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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.
Notes
Original Recipe by Big Flavors from a Tiny Kitchen – Ashley Covelli
