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
Ashley
Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.
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!