Happy weekend. Did you know yesterday was parmesan cheese pizza time? I went on a four mile run after that celebrated by actually inhaling almost a whole margherita pizza chased down by a spicy grapefruit margarita from Burch in Minneapolis. Oh and I can’t overlook the carrot cake either.

Yes, my fri evenings are my eat whatever I want nights. And I really do make best use of it.
If you follow any sort of diet or eat clean, you know that it’s important to have your cheat meals! Those small cheats actually enable you to stay on monitor with your healthful diet plan since typically once you indulge, you wind up wanting to get right back for your routine. For me personally, this is vital. EASILY miss my cheat foods, I get tired and start feeling like my diet plan is restrictive. Hence I must discover fun and thrilling methods for getting my little treats in; these muffins certainly are a fantastic way to do it!
I know you probably think I am enthusiastic about muffins right now. Or all things made out of bananas. And that might be true.
I’m choosing to share this specific muffin formula because it’s one of my go-tos. This past week I submitted the recipe on my Instagram and you also guys basically went nut products over them. I figured they deserved to become on the blog for easy access, too!
Damn it, just crown me the muffin woman right now. Or not. I have no idea.
These banana muffins are healthy and lightened up from the original muffin which can have over 300 calories and become loaded with glucose and unwanted fat. I’d rather save my calorie consumption for spoonfuls of almond butter. I’ve found in my cooking experiments that producing healthy baked products isn’t that hard; it just takes a small practice. I am producing these muffins for over annually and they by no means fail me.
Listed below are my simple secret substitutions for lightened up muffins:
Whole wheat grains: We wish some whole grains up in these! Whole wheat flour has more diet than regular all-purpose. In addition, it provides a nutty delicious flavor towards the muffins. Now proceed buy a bag!
Greek Yogurt: Yogurt calls for the place of butter with this recipe. It can help to keep carefully the muffins super moist and provides protein to keep you full. I usually use plain non-fat greek yogurt; it has the least amount of sugars and is comparable to sour cream so it’s great for baking.
Honey rather than glucose: I actually used a natural sweetener instead of glucose. Honey also provides moisture towards the muffins and since it’s sweeter than sugars you can actually use much less of it. There’s just 1/4 cup in this entire recipe!
Significantly you guys these muffins will be the easiest to make and everyone will love them – also kids! I love experiencing one when I’m feeling like I must say i need a treat. I pop them in the microwave for 10 secs to reheat then slather them with just a little salted almond butter for a delicacy under 200 calorie consumption.
Update! I produced a brief 1 minute video to show you steps to make them:
Enjoy the muffins! Make sure to label your creations on Instagram with the hashtag #ambitiouskitchen. xo!
5.0 from 4 reviews
Ingredients
1 1/2 cups whole wheat grains pastry flour or white whole wheat grains
1 teaspoon baking soda
1 egg
1 tablespoon unsweetened almond milk
1/2 cup delicious chocolate chips
Instructions
Preheat oven to 350 degrees F. Spray 12 cup muffin tin with nonstick cooking spray. Inside a medium bowl, whisk together flour, baking soda and salt.
Combine bananas, honey, vanilla, oil, egg, milk and yogurt to a blender. Mix on high for 1 minute or until well combined, even and creamy. Add damp ingredients to dry ingredients and blend until just combined. Gently fold in chocolate potato chips.
Divide batter consistently into muffin tin and bake for 20-25 minutes or until tooth choose comes out clean or with just a couple crumbs attached. Cool muffins for 5 minutes then remove and transfer to some wire rack to complete air conditioning. Muffins are best served warm and also better the next day.
If you want to produce the muffins a little smaller, you may make 15 instead of 12 and each muffin is going to be around 136 calorie consumption. You’ll also have to reduce baking time a little, as muffins will bake faster since they’re smaller.
Muffins are refrigerator friendly! Simply put in place ziplock handbag or airtight pot and freeze up to 3 months. When prepared to eat, microwave for 30-45 seconds or thaw out.
Made these last night. I used agave instead of honey and coconut yogurt. I cooked them for a little much longer than 25 minutes – they were quite gooey when they come out of the range but firmed up a bit as they cooled.
SO delicious! And not to sugary – just just how I love them.
lks
I continue to love this formula! For those which have asked about subbing dairy, all I put on hand today was Lactose free skim and it worked well fine in place of the almond dairy (I’ve utilized almond before). I always make this utilizing a little cookie scoop inside a mini muffin skillet (8 min. If you have any kind of concerns pertaining to where and how to use Stuffed zucchini boats (http://www.liciabobesha.com/), you could contact us at our own web site. bake time) and the total amount always varies with regards to the size of bananas I have readily available (today’s batch made 63.5). One addition I always make is certainly 1/4 glass of chopped pecans, and I make the change to mini chocolate chips, and dairy greek yogurt as apposed to fats free. I am 12 weeks pregnant and have insulin controlled diabetes so I love that I have a healthy option (that doesn’t depend on artificial sweetener or artificial ingredients) that will curb my yearnings because they’re so wealthy and delicious! My measurements today had each muffin turn out to about 36 calories, and about 6 grams of carbs!
One question I do have is usually this: do you consider this would function in the event that you switched the banana away for heavy homemade unsweetened applesauce? I’m buying great way to produce a apple cinnamon muffins!
You would have to use some oil or add an egg for moisture. Without the essential oil, it leaves them rubbery. Despite having only 1 1 tablespoon of coconut essential oil, I came across these a bit rubbery. I’ve a recipe for glucose free muffins utilizing a sugars free cake blend in support of pumpkin puree and they’re great, so probably more banana??
A great come across of mine with this formula is that We am diabetic and purchased Hershey’s Sugars free Chocolate potato chips…..The best chocolate chips I have ever had regular or sugar free, very deep and decadant chocolate flavor!!!