It’s SPRING BREAK wooooo ya get excited!
I’ll actually just be in Gainesville working and studying all week…But I won’t have to physically walk into the Physics Building so it’s basically a party.
If you have any baking projects lined up, bump these muffins to the top of your list IMMEDIATELY. Not only are they the perfect healthy indulgence fresh from the oven (plus talk about that warm muffin aroma on a lazy holiday morning…), but you will be overjoyed when life hits and your freezer is stocked with these babies which just need 30 seconds to become a delicious, wholesome breakfast or snack!
We get a perfectly soft and moist crumb thanks to low-fat buttermilk (like seriously it’s magical, please start using it), ripe banana, just a touch of avocado oil, and white whole wheat flour. Banana and maple syrup give just the right amount of sweetness (no refined sugar necessary!), and warm spices and dark chocolate chips bring the whole thing home.
So, yes–all the fluffy voluminous soft indulgent yumminess you want in a muffin, and all for 150 feel-good calories. What are you waiting for?
Healthy Buttermilk Banana Chocolate Chip Muffins
Ingredients
- 1 cup mashed ripe banana (~2 medium bananas)
- 2 Tbsp avocado oil or melted coconut oil
- 3/4 cup low fat buttermilk
- 1/4 cup maple syrup*
- 1 tsp vanilla extract
- 2 large eggs
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- 1/4 tsp sea salt
- 1 tsp baking powder
- 1 tsp baking soda
- 1.75 cups (210 g) white whole wheat flour
- 2.5 oz dark chocolate chips
Instructions
- Preheat oven to 350ºF. Grease a muffin pan for 12 standard-size muffins (using coconut oil, butter, or cooking spray).
- In a large mixing bowl, mash banana well with a fork. To the same bowl, add the buttermilk, oil, maple syrup, and vanilla. Beat until smooth (with a whisk or electric hand mixer), then add eggs one-at-a-time while mixing, until incorporated.
- Thoroughly mix in cinnamon, nutmeg, cloves, sea salt, baking powder and soda. Then gradually stir in flour until no large lumps remain. Fold in chocolate chips.
- Divide batter into greased muffin wells. Bake at 350º 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool a few minutes, then transfer to a wire rack to finish cooling.
- For extended storage, freeze in an airtight container. Thaw in the microwave ~30 seconds, then slice and toast in a toaster oven ~2 minutes (opt).
