Banana Chocolate Muffins

 

Here you have a sweet and savory healthy muffin that tastes like the full-fat version, except this one won’t break your diet or your belt buckle.

 

By: Olivia Langdon

 

Struggling to make breakfast? Or perhaps you need a new snack idea?

 

We have you covered with this banana chocolate almond flour-less muffin. Yes, quite the mouthful. Literally. [Insert a fake laughing audience here].

 

This recipe is a 3-in-1 special by delivering a convenient, hearty and sweet snack that can also be a meal. With less than 100 calories, you can have a couple muffins between lunch and dinner, with a little chocolate to satisfy those mid-day cravings.

 

Easy to travel with and they even taste amazing cold, another option is to eat a few for an on-the-go breakfast. If you have five minutes, slice it open and pop in the toaster oven to crisp the sides, maybe add a little grass-fed butter for added healthy fats, and prepare to be in a blissful heaven.

 

The best part: no guilt.

 

Double or triple the batch, and store half of them in the freezer in a freezer-safe baggie. This will last indefinitely—OK, let’s say a few months to avoid the scary frost-bite freezer effect—then thaw, heat and eat as usual.

 

So easy. So healthy. And most importantly, so delicious.

 

Why it’s a Healthy Recipe

Full of fiber, healthy fats and food-sourced protein, this muffin is the perfect macronutrient balanced on-the-go meal.

Fiber-packed oats are great any weight-management regime because it helps slow down digestion, which keeps you feeling full for longer and allows your body to absorb more nutrients. Adding only 10 grams of fiber to your diet daily has been shown to decrease the risk of developing colorectal cancer by 10%. And although most oats contain gluten—gasp!—the USDA claims that oats are essential in a heart-healthy diet, lowering cholesterol and reducing the risk of coronary heart disease.

Ingredients

Yields: 12 muffins

Cook time: 25 minutes

Difficulty: Easy

Serving size: 1 muffin

Wet ingredients:
2 smashed extra ripe bananas, yields about 3/4 cup
1/4c non-fat Greek yogurt
1 tbsp. all-natural almond butter
1 tbsp. melted coconut oil (unrefined, cold-filtered)
1 c liquid egg whites
1 tsp. vanilla extract
1 tbsp. raw, unfiltered honey
Dry ingredients:
1/2c oat flour + 1/4c old fashion oats

1 tsp. baking powder

1 tsp. baking soda
1 tbsp. granular sugar substitute*

¼ tsp. sea salt

1/4 tsp. cinnamon

1/4c slivered almonds
2 tbsp. dark chocolate chips**

 

*We used Swerve, erythritol-based sugar substitute.

**We used Enjoy Life dairy-, soy- and nut-free, semi-sweet chocolate chips.

 Directions
1. Preheat oven to 375 degrees. Line a muffin pan with 12 paper liners.
2. To make the oat flour simply add ½ cup of oats to a blender and pulse until smooth.
3. In a large mixing bowl, add all wet ingredients, and stir until combined. In another bowl, mix together all the dry ingredients. Then add in the dry bowl to the wet bowl, and mix until well combined. Gently fold in the whole oats, chocolate chips and almond slivers.
5. Divide the batter into the paper liners, about ½ to ¾ up the side, using a spoon or ice-cream scooper.
6. Bake for 20 minutes. Remove and let cool. Enjoy immediately, or store in an airtight container in the fridge for up to a week, or freeze.

Nutritional Information & Macros

Dietary Information: Vegetarian, No Sugar Added, Gluten-Free (if gluten-free oats are used), Kosher

Macros per serving (1 muffin)

Per serving:

87 calories

3.6g fat

9.3g carbs

4.3g protein

6g protein

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