Wednesday, November 27, 2013

Healthy Chocolate Chip Banana Breakfast Muffins

So, I realized that the recipes that I have been sharing have not been extremely healthy or low calorie.  With the holidays we tend to pull out the family favorites and they are not usually the ones we use and enjoy every day of the year... at least they probably shouldn't be.  I wanted to share a few healthier recipes to get us through that stretch between Thanksgiving and Christmas to keep us on track.  It is OK to indulge a little over the holidays... but there are many "non party days" in between to make good choices so when we get to that holiday party we can splurge a little!

This is a great recipe for a moist breakfast or snack muffin that has no oil or butter or flour in it!  It is made with oatmeal, bananas and Greek yogurt and the are only 3 points + each on the Weight Watchers plan if made with sugar or 4 points + each if you add the chocolate chips.  Sometimes I make them using a sugar blend or a sugar alternative like Domino Sugar/Stevia Blend, so I figure using this instead of sugar and adding the chocolate chips they are only about 3 points + for each muffin! 

Healthy Chocolate Chip Banana Breakfast Muffin (makes 1 dozen)
1 cup plain Greek Yogurt (I use vanilla because that is what I usually have on hand)
2 eggs or 1/2 cup Egg Beaters
3/4 cup sugar or sugar alternative (like domino Sugar/Stevia Blend)
1 1/2 tsp. baking powder
1/2 teaspoon baking soda
1/2 tsp. vanilla
2 ripe bananas mashed
2 1/2 cups old fashioned oats
1/4 cup chocolate chips or cinnamon chips optional

Directions:  Preheat oven to 400 degrees.  Spray muffin tin with nonstick cooking spray. In mixer bowl combine sugar blend, baking powder, baking sod and mix together.  Add eggs, vanilla, mashed bananas and yogurt and mix. Slowly add in oats until combined.  If adding chocolate or cinnamon chips fold in.  Bake for 20 minutes (toothpick check)... Enjoy!  Makes a dozen yummy muffins.  Great for breakfast or a snack served with fruit! They freeze well and are great to have on hand for busy mornings!

Cooks Notes - Next time John wants me to add walnuts, he loves nuts in everything and I think they would add a nice crunch and texture!  He loves to eat them warm with honey!

I know they look gross but freezing the over ripe bananas
 that no one will eat are perfect for baking!

Frugal Tip - I freeze my bananas that are over ripe to use in baking, so I always have some on hand!  They are sweet and best in baking when they are over ripe and no one will eat them anymore.  It is a great way to stretch your grocery budget and not waste food!  I just throw the banana in a gallon ziplock bag in my freezer and freeze them whole in the peel.  When ready to use, simply pull the desired amount out of the freezer and lay on counter to thaw. When ready to use the cut the end off and squeeze the banana out of the peel... it is a little mushy but perfect for baking!!!  I usually double up my recipe and make extra for the freezer to for busy mornings!

Spray muffin pan with non stick cooking spray.  I made a double batch 
because they freeze well so I like to keep some on hand for busy mornings!

Place dry ingredients in bowl and blend

Add eggs and vanilla extract and mix well

Mash really ripe bananas

Add yogurt and bananas to mixing bowl and mix well

Add Oatmeal and mix again

Fold in chocolate chips

Bake in 350 degree oven for 20 to 25 minutes until lightly brown 
and toothpick in center comes out clean.  This is a double batch, 
one recipe makes a dozen but they freeze well so I usually 
make extra for the freezer to pull out on busy mornings!

Cool in pans about 5 minutes

Remove from pans and let cool on wire rack or eat warm with honey!

Yummy and good for you!

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