Chocolate Chip Strawberry Banana Muffins

These healthy muffins taste as tender as cupcakes! Leftovers will keep for at least 5 days if stored in an airtight container in the refrigerator. Reheat individual muffins for 12 to 15 seconds in the microwave. These freeze really well too!

Photo by Jessica s.

PREP TIME

15

minutes

TOTAL TIME

32

minutes

SERVINGS

12

muffins

PREP TIME

15

minutes

TOTAL TIME

32

minutes

SERVINGS

12

servings

Ingredients

  • 2

    cups (240g) whole wheat or gluten-free* flour (measured correctly)

  • 1

    teaspoon baking powder

  • 1/2

    teaspoon baking soda

  • 1/4

    teaspoon salt

  • 1

    tablespoon (14g) coconut oil or unsalted butter, melted and cooled slightly

  • 2

    large egg whites, room temperature

  • 1 1/2

    teaspoons vanilla extract

  • 3/4

    cup (200g) mashed banana (about 2 medium)

  • 1/4

    cup (60g) plain nonfat Greek yogurt

  • 3

    tablespoons (45mL) honey

  • 1/4

    cup (60mL) nonfat milk

  • 1

    cup (160g) diced fresh strawberries (about 8 large)

  • 2

    tablespoons (28g) miniature chocolate chips

Directions

Preheat the oven to 350°F, and lightly coat 12 muffin cups with nonstick cooking spray. In a small bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate bowl, whisk together the coconut oil, egg whites, and vanilla. Stir in the mashed banana and Greek yogurt, mixing until no large lumps of yogurt remain. Stir in the honey. Alternate between adding the flour mixture and milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour in 3 equal portions.) Gently fold in the strawberries and chocolate chips. Evenly divide the batter between the prepared muffin cups. Bake at 350°F for 17 to 20 minutes, or until a toothpick inserted into the center comes out clean. Cool in the muffin cups for 10 minutes before carefully transferring to a wire rack. Notes: White whole wheat flour, whole wheat pastry flour, and all-purpose flour may all be substituted for the regular whole wheat flour. For a gluten-free version, I recommend the following blend: 1 cup (120g) millet flour, ½ cup (60g) tapioca flour, ½ cup (60g) brown rice flour, and 1 ½ teaspoons xanthan gum. Frozen strawberries may be substituted instead. Reserve 1 tablespoon of whole wheat flour, and toss that with the frozen strawberries just before folding them into the batter. The baking time may increase by a couple of minutes.

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