A Needed team favorite, courtesy of Carolyna De Laurentiis, our go-to culinary queen. These muffins are packed with healthy ingredients and kid-approved goodness. Get ready to bake a batch of deliciousness that’s nutritious enough for breakfast and indulgent enough for dessert.
Ingredients:
- 3 small bananas (or 2 large bananas), mashed
- ½ cup plain fat-free Greek yogurt
- ½ cup avocado oil, plus 2 tablespoons for greasing
- 2 eggs, beaten
- 1 ¾ cups flour (½ almond flour, ½ all-purpose flour)
- 1 tablespoon ground flaxseeds (plus extra for sprinkling)
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1 cup semi-sweet chocolate chips (plus extra for sprinkling)
Instructions:
- Preheat your oven to 350°F.
- In a large bowl, beat the eggs. Mix in the mashed bananas, Greek yogurt, and ½ cup avocado oil until smooth.
- In a separate bowl, combine the flours, ground flaxseeds, salt, and baking powder. Gradually fold the dry ingredients into the wet mixture until just combined.
- Gently stir in the chocolate chips, saving a handful for sprinkling.
- Use the extra 2 tablespoons of avocado oil to generously grease a cast-iron muffin pan (a sustainable alternative to nonstick).
- Divide the batter evenly into the muffin pan, filling each cup about ¾ full. Sprinkle the tops with whole flaxseeds and a few extra chocolate chips.
- Bake for about 30 minutes, or until the muffins are golden brown and a toothpick inserted in the center comes out clean.
- Allow the muffins to cool slightly before serving—or don’t, because warm, gooey chocolate chips are irresistible!
Pro Tip: These muffins freeze well Make a double batch and save some for busy mornings.
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