Oh… these are so moist and light and delicious.
And maybe kinda healthy because there is yogurt in them.
2 large very ripe bananas. (I used 3 small- I throw all my rotten bananas in the freezer )
1/2 cup granulated sugar
2 large egg whites
3/4 cup yogurt (any kind)
2 teaspoons vanilla extract ( I only used 1 because my yogurt was vanilla flavor)
1/2 cup whole-wheat flour
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1/2 cup dark chocolate chips (or semi-sweet)
I made this with a little bit of Peanut butter on each muffins but next time I think I would prefer it with a few peanut butter chips sprinkled on top.
My son actually likes them with out any peanut butter.
Preheat the oven to 375 degrees.
Spray a muffin tin.
In a large bowl mash the bananas with a hand mixer. Mash them very well. Stir in the sugar, egg whites, yogurt and vanilla.
Sift the flours, cocoa powder, salt, baking soda and baking powder. Slowly stir in the wet ingredients, being careful not to over mix. Fold in the chocolate chips.
Fill each muffin cup up with batter and then sprinkle peanut butter chips on top.
Bake for 18-20 minutes but check them with the toothpick method.
Voila. You don’t even have to wait for them to cool. We just grab them straight from the muffin tin
That’s why so many where missing from the tin when I took this picture.
This recipe from sallysbakingaddiction.com