Greek Yogurt Chocolate Chip Banana Muffins

IMG_20160425_210312828.jpgI know that chocolate and peanut butter is the age old flavor match up, but let’s not be so quick to leave out banana as a flavor combo with chocolate. I had a couple bananas that didn’t quite make it into my daily oat ball and decided they were going to start turning black on me.

They thought they were being clever but little did they know I had something planned for them! Now, I am not a huge fan of Greek yogurt but I cannot deny that it is amazing to bake with. It makes your product so damn moist, and helps add a nice protein punch. With the right combination of flavors you can have yourself a protein packed delicious baked good!

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Now, when I think of muffins I instantly go to a Banana Nut Muffin. Now I decided to leave the nuts off this time to save some fat, even though I could of put less chips in 😀 and to be honest I am not a huge nut in my food fan. None the less I still love that flavor as a muffin for some odd reason. Anyway today I decided to whip up some Chocolate Chip Banana Muffins, Lets get started!

Tools for the job:

  • Food Processor
  • Spoon
  • Bowl
  • Scale
  • Rubber Spatula
  • 1 teaspoon
  • 1/2 teaspoon
  • Muffin Pan
  • Non Stick Spray

Ingredients:

  • 200g Ripe Banana
  • 225g 0% Plain Greek Yogurt
  • 2 teaspoon Vanilla extract
  • 1/2 teaspoon banana extract
  • 1 Egg
  • 46g Egg Whites
  • 60g Old Fashion Oats
  • 20g Quick Oats
  • 3 scoops Vanilla Protein(I used ETB Vanilla. go to http://www.etbfit.com and use chron30 to save 30%)
  • 34g Brown Sugar Splenda mix
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 30g Mini Chocolate Chips(any will work)

Directions:

  1. Pre heat oven to 400 degrees
  2. Place all ingredients in a bowl on the scale to measure. *Leave out chocolate chips*
  3. Dump ingredients into food processor and blend till smooth
  4. Mix in half or 15g of your chocolate chips and mix with a spoon
  5. Spray muffin tin with non stick spray
  6. Place batter into sprayed muffin tins. I got 8 and filled to the brim. Realistically you could probably get 10 out of this recipe.
  7. Place remaining 15g of chocolate chips evenly over your muffins
  8. Put muffins in the oven at 400 degrees for roughly 12 minutes or until a toothpick comes out clean.
  9. Set on a cooling rack for 10 minutes.
  10. Remove muffins from muffin tin and place back on rack to finish cooling.

Macros per Muffin:

  • Calories: 169
  • Fat: 3.3
  • Carbs: 21.2
  • Protein: 13.4
  • Fiber: 2g

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