These muffins are so easy to make…my kids even make them for me on Mother’s Day! They pair deliciously with cottage cheese, ricotta cheese or Greek yogurt to help you boost your breakfast by adding protein and calcium. If you happen to have any leftovers (and that’s unlikely!) just pop them in the freezer and defrost individually for a mid-week treat.
2 cups whole wheat pastry flour
1 1/3 cups all-purpose flour
1 Tablespoon baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
3/4 cup granulated sugar
4 egg whites
½ cup extra olive light oil or avocado oil
½ cup 2% Chobani plain Greek yogurt
2 teaspoons pure vanilla extract
2 large eggs
2/3 cup water
4 ripe bananas, mashed well
1/3 cup slivered almonds
1/2 cup dark chocolate chips
Preheat oven to 350◦F
Spoon flours into dry measuring cups and level with a knife.
Whisk together with the next 4 ingredients (through cinnamon) in a large bowl.
Combine sugar, egg whites, oil, vanilla extract, Greek yogurt and eggs in a large bowl and beat with a hand mixer until blended.
Add water and mashed bananas, beating at a low speed until blended together.
Add flower mixture to above mixture and beat at a low speed just until combined (don’t over mix.)
Coat 2 loaf pans (9 X 5 inch each) or muffin tins (24 muffins) with cooking spray.
Spoon batter into pans and fill half-way. Sprinkle almonds evenly over batter.
Bake breads (in loaf pans) for 1 hour or until a wooden pick inserted in center comes out clean, or bake muffins (in muffin tins) for 20 minutes and check as above. Cool in pans for 10 minutes and then remove from pans and cool on wire rack.
Yield is either 2 loaves or 24 muffins.