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Healthy Banana Bread Muffins – Made 2 Ways

Prep Time 5 minutes
Cook Time 17 minutes
Total Time 22 minutes
Calories

Ingredients

  • 5 very ripe bananas
  • 1/2 cup of agave
  • 2 teaspoons of vanilla extract
  • 2/3 cup of dairy-free vanilla yogurt
  • 1/2 cup of unsweetened applesauce
  • 2 flax eggs (6 Tablespoons of water + 2 Tablespoons of ground flax seeds)
  • 2 tablespoons of cocoa powder
  • 1 2/3 cup + 1 2/3 cup of whole wheat pastry flour , divided
  • 1/2 teaspoon + 1/2 teaspoon of sea salt , divided
  • 1 teaspoon + 1 teaspoon of baking soda , divided
  • 1/3 cup of mini chocolate chips
  • 1/3 cup peanut butter chips

Instructions

  • Preheat oven to 375.
  • In a large bowl, add bananas. Using a fork mash up bananas until just very small lumps are left. Add agave, vanilla extract, greek yogurt, applesauce, and flax egg.
  • Using a fork, mix until combined. Divide into 2 bowls.
  • In one bowl of the banana mixture, add cocoa powder, half the flour, salt, and baking soda. Using a spatula, mix until wet and dry ingredients are completely combined.
  • In the other bowl, add just the remaining flour, salt, and baking soda.
  • Fold in the mini chocolate chips into the chocolate batter. Fold in the peanut butter chips into the other batter.
  • Line each muffin tin with a cupcake liner (or spray with pam so muffins don't stick to pan if not using liner).
  • Fill each muffin tin ¾ of the way full.
  • Bake for 15-17 minutes. Serve

Notes

makes 12 of each type of muffin

Nutrition

Serving: 0c | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg