Sound banana biscuits with chocolate chips for a little guilty pleasure. The greek yogurt includes protein and keeps the biscuits damp. You'll adore these simple banana biscuits — made without spread or refined sugar! This is the main banana biscuit formula you'll require!
Discussing sound formulas, these banana biscuits were an ecstatic investigation that returned to life in 2013. They were the aftereffect of me continually endeavoring to make something new for my mother for breakfast. I used to make her biscuits consistently with the goal that she could convey them to work and these sound banana biscuits ended up one of her top picks in the whole world. We'd make them together, regularly including heart-sound toasted walnuts for a portion of solid fats. Right up 'til the present time, despite everything they show up in my kitchen consistently or two.
Safe to state my biscuit fixation began with these children. They're stuffed with protein on account of greek yogurt and are normally improved with just nectar and bananas — alright and a couple of chocolate chips since chocolate chips have the right to be in each eating regimen out there.
These sound banana biscuits are helped up from the customary biscuit which can have more than 300 calories and be stacked with sugar and fat. I'd preferably spare my calories for spoonfuls of almond spread. I've found in my heating tests that creation sound prepared merchandise isn't that troublesome; it just takes a little practice. I've been making these biscuits for quite a long time and they never fizzle me.
Truly these biscuits are the least demanding to make and everybody will love them – even children! I cherish getting a charge out of one when I'm feeling like I truly need a treat. I pop them in the microwave for 10 seconds to warm at that point slather them with a little salted almond spread or nutty spread for a treat or nibble under 200 calories.
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INGREDIENTS
- 1 1/2 cups whole wheat pastry flour (or white whole wheat flour)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3 bananas
- 1/4 cup honey
- 1 tablespoon vanilla
- 1 tablespoon olive or melted coconut oil
- 1 egg
- 1/2 cup nonfat plain greek yogurt
- 1 tablespoon unsweetened almond milk
- 1/2 cup chocolate chips
INSTRUCTIONS
- Preheat oven to 350 degrees F. Spray 12 cup muffin tin with nonstick cooking spray. In a medium bowl, whisk together flour, baking soda and salt.
- Add bananas, honey, vanilla, oil, egg, milk and yogurt to a blender. Blend on high for 1 minute or until well combined, smooth and creamy. Add wet ingredients to dry ingredients and mix until just combined. Gently fold in chocolate chips.
- Divide batter evenly into muffin tin, sprinkle each muffin with a few more chocolate chips and bake for 20-25 minutes or until toothpick comes out clean or with just a few crumbs attached. Cool muffins for 5 minutes then remove and transfer to a wire rack to finish cooling. Muffins are best served warm and even better the next day. Makes 12 muffins.
NOTES
If you want to make the muffins a bit smaller, you can make 15 instead of 12 and each muffin will be around 136 calories. You'll also need to reduce baking time a bit, as muffins will bake faster since they're smaller.
Muffins are freezer friendly! Simply place in ziplock bag or airtight container and freeze up to 3 months. When ready to eat, microwave for 30-45 seconds or thaw out.
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