SKINNY DOUBLE CHOCOLATE BANANA MUFFINS FOR REAGAN #BREAKFAST #CHOCOLATERECIPE
I can hardly wait to reveal to all of you about it soon and clarify our whole story. At this moment we're caught up with celebrating and are SO amazingly glad to proceed with our experiences and love for each other, until the end of time. What a stunning romantic tale we have.
Try not to stress, I guarantee to fill you in on all the deets soon!!
For the time being, twofold chocolate banana biscuits are on the present menu and they are FANTASTIC. I don't know why it took me such a long time to made a chocolate superb kind of my mark thin banana biscuits, however there's positively a tale about them.
Solid twofold chocolate banana biscuits made with entire grains and greek yogurt. No additional sugar so you can feel great having chocolate for breakfast!
INGREDIENTS
3 medium ripe bananas, mashed
1/4 cup honey
1 teaspoon vanilla extract
1 large egg
2 tablespoons extra virgin olive oil (can sub melted and cooled coconut oil, avocado oil or butter)
1/2 cup 2% plain greek yogurt (nonfat also works)
1 cup whole wheat pastry flour*
1/2 cup unsweetened cocoa powder (use a high quality cocoa powder)
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chocolate chips, divided
INSTRUCTIONS
Preheat oven to 350 degrees F.
Mix wet ingredients together until well combined: ripe bananas, honey, vanilla, egg, oil and greek yogurt.
Add dry ingredients to wet ingredients: whole wheat pastry flour, cocoa powder, baking soda and salt. Mix until combined. Stir in 1/3 cup of chocolate chips.
Pour batter into greased muffin cups. Sprinkle remaining chocolate chips on top. Bake for 23-27 minutes until tester comes out clean.
NOTES
*You can use a mix of regular whole wheat flour and all purpose, but these are best when made with whole wheat pastry flour.
I recommend using 2% plain greek yogurt because it adds a hint of moisture, but you can also use nonfat.
Fore more detail : http://bit.ly/2XyX3x6
