The Pioneer Woman Tasty Kitchen
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Chocolate Banana Energy Muffins

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Prep:

Cook:

Level: Easy

System:

11

Description

These chocolate banana muffins are fast and very easy to prepare and they are delicious and moist too. All that and they’re also healthy. They clock in at around 130 calories per muffin. REALLY!

Ingredients

  • 1 cup White Wheat Flour (all-purpose Ok)
  • ½ cups Oats (I Used Old Fashioned Oats; You Can Use Oat Bran Too If You Like)
  • ¼ cups Almond Meal (ground Or Finely Chopped Almonds)
  • 2 Tablespoons Wheat Germ (optional, But If Not Using Just Replace With An Equal Amount Of Flour)
  • ¼ cups Unsweetened Cocoa Powder
  • ¾ teaspoons Baking Soda
  • ¼ teaspoons Kosher Salt (or Any Salt)
  • 1  Large Egg
  • ¼ cups Low Fat Buttermilk (or Skim Milk)
  • ½ teaspoons Vanilla Extract
  • 6 Tablespoons Plain Greek Yogurt (or Regular Plain Yogurt – I Used Fat Free Greek Yogurt)
  • ¼ cups Honey
  • 2  Medium Bananas, Very Ripe, Peeled
  • 2 Tablespoons Mini Chocolate Chips (if Desired)

Preparation

Preheat your oven to 350°F (175°C). Prepare a 12-count standard muffin tin by spraying it with cooking spray or with lining with paper liners (recipe makes 11 muffins).

Combine all of the dry ingredients into a medium sized bowl (flour, oats, almond meal, wheat germ, cocoa powder, baking soda and salt) and whisk to combine.

In a large mixing bowl, combine wet ingredients (egg, milk, vanilla extract, yogurt, honey and bananas). Mix to combine.

Fold the dry ingredients into the wet until just combined. Do not over-mix. Stir in mini chocolate chips at this stage, if using.

Scoop batter into prepared muffin tins and bake at 350°F (175°C) for 18-20 minutes.

Remove pan from oven, remove muffins from muffin tin and place on a cooling rack or eat immediately.

Tip: When bananas go brown, just toss them into the freezer (peeled or unpeeled) where they’ll stay until it’s time to bake these muffins or banana bread.

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