Skinny Banana Nut Chocolate Chip Muffins + Oh My Yog! Review

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

★★★★★ 5 from 1 reviews

• Yield: 12 Muffins 1x

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Description

Who says you can’t have delicious, chocolatey muffins and feel good about eating them?

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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

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Instructions

1. Preheat oven to 350°F. Line or grease a 12 cup muffin tin.
2. 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.
3. Divide batter evenly between muffin cups. Bake 20-25 minutes or until a cake tester or toothpick comes out almost clean.

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Notes

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

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