Healthy Banana Chocolate Chip Muffins | A Sweet Pea Chef

whole wheat flour

🥗Healthier: almond flour

💰Cheaper: all-purpose flour

Almond flour provides a gluten-free option, while all-purpose flour is more economical.

dark chocolate chips

🥗Healthier: cacao nibs

💰Cheaper: semi-sweet chocolate chips

Cacao nibs are lower in sugar, while semi-sweet chips are more affordable.

Greek yogurt

🥗Healthier: unsweetened applesauce

💰Cheaper: sour cream

Applesauce reduces calories and adds moisture, while sour cream is often less expensive.

honey

🥗Healthier: maple syrup

💰Cheaper: granulated sugar

Maple syrup is a natural sweetener, while granulated sugar is cost-effective.

Preheat the oven to 350°F (175°C) and grease a muffin tray with a little bit of coconut oil.

In a medium mixing bowl, mash the ripe bananas using a fork or a potato masher until evenly mashed and not chunky.

Add 1 egg and vanilla extract to the mashed bananas and combine well, then set aside.

In a separate mixing bowl, combine whole wheat spelt flour, ground cinnamon, baking soda, and Kosher salt, and mix well.

Add the dry ingredients to the wet ingredients and stir until just incorporated, being careful not to overmix.

Fold in the dark chocolate morsels, ensuring they are evenly distributed.

Pour the mix into the prepared muffin tins, filling the cups approximately two-thirds of the weight of the bowl.

Bake for 20 to 25 minutes or until a toothpick inserted comes out clean and the tops are nice and golden brown.

Remove from the oven and let cool on a cooling rack.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens