I’m always on the hunt for easy and healthier desserts, and muffins are always a great option to experiment with. The easiest way to improve the nutritional level is to decrease the amount of the unhealthy ingredients such as butter and sugar, and/or substitute with healthier items. I know that there are a lot healthier and natural ingredients like agave etc but I like recipes that use items that you are more likely to have in the fridge or pantry. They aren’t the lowest calorie option but they are a good compromise between taste and calories. I like this recipe because I always have these ingredients on hand and I don’t feel as guilty about making them once in a while.
Servings: 12 muffins
1 cup white whole wheat flour, or plain white flour
1 tablespoon cornstarch
1/2 teaspoon baking soda
1/4 teaspoon salt
4 tablespoons cocoa powder
1 large egg
1/2 cup Greek yogurt
1/4 cup coconut oil (1)
1 teaspoon vanilla extract
1/2 cup brown sugar, lightly packed
1 cup very ripe banana, mashed (2)
- Preheat the oven to 350 °F. Prepare the muffin tin with cooking spray and dusting of cocoa powder.
- In a small bowl, sift together the flour, brown sugar, cornstarch, baking soda, salt, cocoa powder.
- In another bowl, whisk together the egg and the Greek yogurt until smooth. Whisk in the coconut oil, vanilla extract, and the mashed bananas.
- Combine the dry ingredients into the banana mixture and mix by hand just until well combined, however ensure not to over-mix.
- Using a 1/4 measuring cup, pour the batter into the muffin tray or fill up to two-third of the way full.
- Bake for 18-23 minutes or until a toothpick comes out clean when inserted into the center of a muffin.
- Cool on the counter for at least 15 minutes before removing onto a cooling rack, and allow to completely cool.
- Store in an airtight container in the fridge.
- Ensure that the coconut oil is fully melted when measuring. Easiest way to melt it is to run the container it is in under a tap with hot water running. If you are melting on the stove or microwave then ensure that it has cooled but is still liquid before pouring into the yogurt.
- Measure the bananas after mashing.