Skinny banana muffins — The Petit Biscuit

They’re filling, really easy to make, and have the best texture – they are moist, delicious and naturally sweetened (without any refined sugar). The mix of bananas, maple syrup, and cinnamon adds lots of flavour to the muffins without a lengthy ingredient list.

You can use non-fat yoghurt for the light version otherwise using full fat yoghurt or soured cream is also fine.

We used chocolate chips in this recipe, but you can use hazelnuts or walnuts. We strongly recommend stirring your banana muffin batter completely by hand. Overmixing your batter can lead to muffins that are too tough and dense. You can keep these muffins in airtight container for 3-4 days in the fridge.

Ingredients

250g whole wheat flour

1 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon of vanilla essence

1 ½ teaspoon cinnamon

Wet ingredients

3 medium size ripe bananas mashed bananas

4 tablespoons honey or maple sirup

1 tablespoon of coconut or sunflower oil

1 egg

125g plain non-fat yogurt or soured cream

1 tablespoon of soy or almond milk

90g of chocolate chips (you can substitute with chopped nuts) + 20g extra for decoration (optional)

Directions

Preheat oven to 180 degrees.

Spray 12 cup standard muffin tin or 24 cup mini muffin tin with nonstick cooking spray. I used mini muffin tin.

1. In a bowl whisk dry ingredients: 250g whole wheat flour, 1 teaspoon of baking soda, 1 ½ teaspoon of cinnamon and ¼ teaspoon of salt.

2. In a large bowl combine 3 mashed bananas, 4 tbsp of honey, 1 tbsp of oil, 1 teaspoon of vanilla essence, 1 tbsp of milk, 125g of yogurt and 1 egg. Mix until well combined and smooth.

3. Fold in dry ingredients. Mix well

4. Add chocolate chips or nuts.

5. Grease generously muffin tin and sprinkle a small amount of flour across (you can also use mini muffins paper cups, so you don’t have to grease the tin).

6. Fill muffin tin with batter almost to the top. If you want, you can sprinkle some extra chocolate chips on the top.

Bake mini muffins between 14-16 minutes (check with the toothpick).

If you bake regular size muffins, bake them for 20-25 minutes.

Cool the muffins for 5 minutes in the pan, then transfer to a wire rack to cool completely.