You guysssssssss, I had a really proud moment yesterday.
My co-workers and I were eating lunch together and the new(er) RD (there’s just the 2 of us with several RN’s) said that I had looked familiar to her when we met a few weeks ago during her interview. She continued on saying, “Yeah, I finally realized that I know you from your blog! I list it on a resource page for patients to help with meal planning!”
She must’ve known I needed a little blog pick-me-up…that blogging has hit somewhat of a slump for me (sad!). There’s simply not enough hours in the day, am I right? I’m busy trying to hit the pavement for a run, getting stains out of absolutely every last piece of clothing that comes within a 5 foot radius of my kid, and running the girls (the 4 legger, too) to various doctors appointments.
We all need to be healthy…and learn how to keep our food IN our mouths. I’m soooo sick and tired of doing 183 loads of laundry a week.
What makes weeks a little less nuts-o is having easy, grab-and-go breakfasts and snacks in the freezer. Granola bars, breads…MUFFINS. I so adore muffins…
Because bananas are naturally super sweet, the added chocolate chips make these muffins a real treat. At only 171 calories a piece, you’d never think they were whole wheat and relatively good for you. Super easy to make, your only challenge with these muffins will be pumping the breaks after just one. So good (though the rest of mine will be remaining in the freezer until my dairy-free trial comes to an end. Pout).
- 1½ cups whole wheat pastry flour or white whole wheat flour
- 1 tsp baking soda
- ¼ tsp salt
- 3 bananas
- ¼ cup honey
- 1 Tbsp vanilla
- 1 Tbsp olive oil
- 1 egg
- ½ cup nonfat plain Greek yogurt
- 1 Tbsp unsweetened almond milk
- ½ cup chocolate chips
- Preheat oven to 350 degrees F. Spray a muffin tin with nonstick cooking spray; set aside.
- In a medium bowl, whisk together flour, baking soda and salt.
- In a separate bowl, mash bananas with the back of a fork until few lumps exist. Whisk in the honey, vanilla, olive oil, egg, yogurt, and almond milk.
- Add wet ingredients to dry ingredients and mix until just combined. Gently fold in chocolate chips.
- Divide batter evenly into muffin tin and bake for 24-26 minutes or until an inserted toothpick comes out cleanly. Allow muffins to cool for 10-15 minutes before removing from muffin tin.
Great minds think alike – I made banana peanut butter chip muffins earlier this week, although reduced the sugar by half and Hannah wasn’t much of a fan – I think they are perfect as I don’t like overly sweet muffins – I like that yours are only sweetened with honey and bananas. 😀
Cool on being recognized by your blog!
Ive had some bananas in my fridge for weeks. i am sooo making this yum!
Hi! These look delicious! Just wondering if i could substitute the yoghurt for something as I am dairy intolerant?
Lucy, applesauce, oil, or a fruit puree will work well! 🙂
I am so making these tonight!! I can already taste them in my mouth..