Banana Chocolate Chip Muffins

Ingredients

• Banana

  Raw

  2 medium or 236g

• Nonfat greek yogurt

  Nonfat, plain

  ¼ cup or 60g

• Almond butter

  Nuts, plain, without salt added

  1 tbsp or 16g

• Coconut oil

  1 tbsp or 14g

• Egg white

  Raw, fresh eggs

  1 cup or 243g

• Vanilla extract

  1 tsp or 4g

• Honey

  1 tbsp or 21g

• Wheat flour

  Whole-grain

  ¼ cup or 30g

• Oatmeal

  Cereals, Quaker, dry rolled oats

  ⅔ cup or 53g

• Baking powder

  Leavening agents, double-acting, sodium aluminum sulfate

  1 tsp or 5g

• Baking soda

  Leavening agents

  1 tsp or 5g

• Sucralose

  Sweeteners, tabletop, splenda packets

  1 packet or 1g

• Salt

  Table

  1 tsp or 6g

• Cinnamon

  Spices, ground

  ¼ tsp or 0.6g

• Semisweet chocolate

  Candies

  1 oz (approx 60 pcs) or 28g

Directions

1. Preheat oven to 375°F. Line a muffin pan with paper cups.
2. Mash banana in a bowl. Add all wet ingredients to the bowl and whisk together well.
3. In a separate bowl, combine all dry ingredients (excluding chocolate chips) and whisk together well.
4. Gradually mix the wet ingredients into the dry ingredients until the batter is homogenous. Fold in the chocolate chips.
5. Pour the batter into the prepared muffin tin.
6. Bake for about 20 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

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