So we’ve got an addiction.
A Pinterest addiction.
We stay up late, very late, even when we know we shouldn’t and find ourselves pinning, re-pinning and obsessing about all the talented DIY-ers and amateur chefs out there who just sit around, creating mouthwatering recipes (s’mores cupcakes this, and oreo cookie pie that, and things called “Dump Cake” and “Poke Cake” which we’ve never even heard of but are definitely into trying).
So we decided to try some of these drool-worthy recipes that met certain criteria:
1. They are healthy enough to feed the kids and not feel guilty about it.
2. Easy! (after all, we don’t have a ton of time!)
3. Freezable or store-able - again, efficiency is key.
When these recipes are family-tested and approved, we will share them (and would love you to give us feedback on our Facebook page if you decide to make them too!).
So here goes….
Skinny Banana Chocolate Chip “Muffins” (adapted from Shugary Sweets)
Prep Time: 15 minutes
Cook Time: 18 minutes
Yield: 18 muffins
Ingredients
2 Tbsp honey
1/4 cup agave nectar
1 large egg
1 tsp vanilla extract
3 large bananas, mashed
1 cup all-purpose flour
1 cup whole wheat flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp kosher salt
6 oz Vanilla Greek Yogurt
1/2 cup mini semi-sweet chocolate morsels
Instructions
In a large mixing bowl, beat honey, agave nectar, egg, vanilla and banana until blended. Add flours, baking powder, baking soda, salt, and yogurt. Beat for 1-2 minutes until fully combined. Fold in chocolate morsels.
Grease cupcake tin with nonstick baking spray. Spoon batter into each tin (about 1/4 cup). Bake in a 350 degree F oven for 18-20 minutes. For mini muffins, bake 11-13 minutes. Remove and cool on wire rack. Store in an airtight container for up to 5 days or freeze for later use
Not only did our kids LOVE these, but we froze them and microwaved them when needed and they enjoyed them just as much. Serve with some fruit for an easy morning breakfast!
