I love baking, and I love making muffins.

They are an easy grab and go breakfast for the whole family, or an easy snack.

I especially like this recipe as they are a bit healthier than the normal high calorie muffins.

I tweaked the recipe a bit from one I found on weight watchers.

I substituted the brown sugar for my favorite sugar alternative, found here. These sugars don’t taste fake. You literally cannot tell the difference.

Another thing I like to do when making muffins is to put them in paper liners.

These muffins are hearty, filling, and if you have leftover bananas, you must make them! 

If you are really watching your sugar intake, I would suggest using these chocolate chips. 

They are spendy but they also taste like the real deal.

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banana chocolate chip muffins

Author: Melaine Thompson

Ingredients

• Cooking spray
• ⅔ cup nonfat Greek yogurt
• ⅓ cup nonfat milk
• ⅓ cup Whole wheat flour
• ⅓ cup Packed brown sugar {I like to use Swerve}
• ½ cup Uncooked quick oats
• 5 teaspoons vanilla extract
• 1 large egg
• 1 large ripe banana, mashed
• ½ cup All-purpose flour
• 1 ¼ tsp Baking powder
• ½ tsp Baking soda
• ½ tsp salt
• ½ cups chocolate chips

Instructions

1. Preheat oven to 375°F. Coat 24 mini muffin tins with cooking spray.
2. In a large mixing bowl, combine yogurt, milk, oats, vanilla extract and egg; set aside 5 minutes for oats to soften and then stir in banana.
3. In a separate bowl, stir together flour, brown sugar, baking powder, baking soda and salt. Stir flour mixture into yogurt mixture to moisten ingredients (do not beat – the dough will be very thick). 
4. Spoon batter by heaping tablespoons into prepared muffin tins. Bake until golden brown and a tester inserted in center of a muffin comes out clean, about 15 to 17 minutes. 

Created using The Recipes Generator

Let me know if you make these! I would love to hear if you love them as much as we do.