The Secret Behind Healthy Bakery Style Chocolate Muffins With Chocolate Chips

As it turns out one of the best and most successful ways of eating the foods you love is by finding healthy alternatives to the bad food. In some cases, all you need to do is bake an item instead of frying or substituting some of the ingredients.

This recipe takes the modern day approach to eating foods you love but making them healthy by reducing processed sugar, adding natural sugar like the one found in bananas, and replacing butter or cooking oil with greek yogurt.

The average person will make the recipe as is and be more than satisfied however feel free to replace the flour and or other ingredients making this recipe even healthier than it is now.

Ingredients 

• 1 cup white whole wheat flour, or plain white flour

• 1 tablespoon cornstarch

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• 1/3 cup miniature dark chocolate chips

• 1/2 cup dark chocolate chips

• 4 tablespoons cocoa powder

• 1 large egg

• 1/2 cup vanilla or plain Greek yogurt

• 1/4 cup melted coconut oil

• 1 teaspoon vanilla extract

• 1/2 cup brown sugar, lightly packed

• 1 cup bananas, extremely ripe (2-3 bananas)

Instructions

1. Preheat the oven to 350 degrees F.

2. Generously coat a muffin tin with cooking spray and then dust the cavities with cocoa powder. These muffins stick to muffin liners so I do not recommend using them.

3. Remove 1 tablespoon of the 1 cup of flour.

4. In a small bowl, toss together the flour, cornstarch, baking soda, salt, cocoa powder, and both types of chocolate chips. Stir.

5. Make sure your bananas are at their very ripest (black skins are best; see post to speed up the ripening process if not all the way ripe.) Remove the skins and mash the bananas extremely well.

6. In another bowl, briskly whisk together the egg and Greek yogurt. Stir in the melted coconut oil (slightly cooled, but measure in it’s melted state),vanilla extract, brown sugar, and the extremely ripe mashed bananas.

7. Combine wet and dry ingredients and mix until JUST combined. Over-mixing results in denser muffins.

8. Separate the batter evenly among the 12 cavities or fill up 9-10 for extra large muffins.

9. Bake for 18-23 minutes or until a toothpick comes out clean when inserted into the center of a muffin.

10. Allow to cool and then remove from the muffin tin. (Use a butterknife to cut around the edges and help pull them out!)

11. Store in an airtight container in the fridge up to 3 days.

12. When ready to enjoy a muffin, microwave for 15-20 seconds. Spread with peanut butter if desired!

Recipe source: Chelsea’s Messy Apron

Photo source: Cook Diary