These chocolate banana muffins are made lighter with no added butter or oils. They are perfect for an on-the-go breakfast option or snack.
The secret to these muffins is very ripe bananas. The riper your bananas, the sweeter the muffins will taste. When using the secret ingredient — Kashi cereal — make sure to grind it well in a blender or food processor. If desired, you can leave out the chocolate chips or use a different mix-in like chopped nuts. These muffins are a light snack option and a great solution for an invigorating breakfast.
Whole-wheat chocolate and banana muffins
- 1 large egg
- 1/2 cup brown sugar, lightly packed
- 1 container (about 1/2 cup) nonfat plain yogurt
- 1/3 cup unsweetened almond milk
- 1/3 cup unsweetened applesauce
- 2 tablespoons honey
- 1-1/2 teaspoons vanilla extract
- 1 cup mashed bananas
- 1-1/4 cups whole-wheat flour
- 1/4 cup Kashi GOLEAN Crunch! Cereal, Honey Almond Flax
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup old-fashioned oats
- 1/2 cup dark chocolate chips
- Preheat the oven to 400 degrees F. With cooking spray, spritz a muffin pan that can hold 12 muffins.
- In a large bowl, beat the egg and brown sugar. Add in the yogurt, almond milk, applesauce, honey and vanilla. Beat until combined.
- Mash the bananas until there are no chunks left and stir in the mashed bananas with the yogurt and milk mixture.
- In another medium bowl, combine the flours, baking soda, baking powder, salt, cinnamon and oats.
- In a food processor or blender, pulse the cereal until it resembles flour or very fine crumbs. Make sure to measure the 1/4 cup cereal AFTER blending to ensure accurate measurements. Add to the flour mixture
- Add the flour mixture to the wet ingredients and stir until just combined. Do not overmix or the muffins become more dense. Fold in the chocolate chips.
- Pour the mixture evenly between the 12 muffin cups. Each muffin cup should be pretty much filled to the top.
- Bake at 400 degrees F for about 5 minutes and then reduce the heat to 350 degrees F and cook for another 13-15 minutes.
- Remove and allow the muffins to cool completely.
This post is sponsored by Kashi.
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