I am a huge fan of muffins. I always have a freezer full of a few different kinds. I get bored easily, so I always need options 
Muffins aren’t always the most healthy things though. So if you want to enjoy them, sometimes you have to lighten them up a bit. That is exactly what we have here!
Bananas are really good for you, I am sure everyone knows that. But did you know they also are a natural sweetener? That means you don’t need to use nearly as much sugar, or in this case honey, in a recipe. Give it a try in other recipes. Mix a banana into your morning smoothie, it will be much sweeter. Add a banana to your oatmeal…sweeter. Plus you are getting fruit in your diet, so it is a win, win!
These muffins also are full of whole wheat flour. You can use white whole wheat flour if that is what you have, or if you are nervous about using the whole wheat stuff. You could even start small and use half whole wheat, half all-purpose. Either will give you the added benefits of whole wheat, and still leave you with a light and fluffy muffin. And you get chocolate for breakfast, which I know is a good thing for most people. Mini chocolate chips are used here, so you use fewer of them, but still get them in each bite! I made these while my 7 year old was at school. He came home and immediately wanted one for an after school snack. He said it just might be his new favorite muffin. I asked if he was sure, because Chocolate Chip Muffins have always been his favorite. He said these have more chocolate, so he thinks they might be his favorite. Can’t argue with that, can you?
I am always sharing new recipes over at Dinners, Dishes, and Desserts; I would love if you stopped over to say Hi!
Banana Chocolate Chip Muffins
1 1/4 cup whole wheat flour
1/4 cup cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 cup low fat buttermilk
1 egg
1/3 cup honey
2 tablespoons canola oil
1 teaspoon vanilla
3 ripe bananas, mashed
1/4 cup semi-sweet chocolate chips, plus more for topping
Preheat oven to 350 degrees. Prepare a 12 cup muffin tin with liners or non-stick spray.
In large bowl combine flour, cocoa powder, baking powder, baking soda, cinnamon, and salt. Whisk until combined. In a separate bowl combine buttermilk, egg, honey, canola oil, vanilla, and bananas. Mix until combined. Add banana mixture to flour, and mix until just combined. Fold in chocolate chips.
Fill muffin cups. Top each muffin with a few extra mini chocolate chips, if desired. Bake for 14-18 minutes, until a tester comes out clean. Remove from oven, and let sit for 5 minutes before removing to a wire rack to cool completely.
Source: Slightly adapted from Tutti-Dolci
