Hey Mofos! I'm back with another recipe for you to try just in time for Easter! I have been on this mission to find healthier things to eat that still taste yummy. So I asked Lily's Sweets for some ideas and got to work in the kitchen. They sent me this Banana Chocolate Chip Muffins recipe. Now, if you know me, then you know baking ain't really my ministry, but I gave it a try. 

I'm not even gonna show you what mine turned out like, but the disclaimer here is: don't use almond flour--I did and I had to use non-dairy yogurt and almond milk and they DID NOT LOOK LIKE THIS!

In fact mine looked like they had gone to the sunken place with the inside of it completely not baked all the way, but the outside was starting to burn. DO NOT ASK ME NUTHIN. 

But, moving forward, I will follow the recipe to a tee so I can get mine to look like--errr as close to like this as I can! 

So where's the recipe? I got you! Here it is and please let me know if you make it! 

Lily’s Sweets Banana Chocolate Chip Muffins –Instead of using butter or sugar, these muffins use yogurt and honey along with ripe bananas to make a healthy breakfast or treat!

INGREDIENTS

·       1 1/2 cups all-purpose flour 

·       1 tsp baking soda 

·       1/2 tsp baking powder

·       1/4 tsp salt 

·       1/2 tsp ground cinnamon 

·       3 ripe bananas

·       1/4 cup honey 

·       1 tbsp vanilla extract 

·       1 tbsp coconut oil, melted 

·       1 large egg, room temp 

·       1/2 cup nonfat plain Greek yogurt, room temp 

·       1 tbsp milk 

·       1/2 cup Lily's Dark Chocolate Baking Chips 

INSTRUCTIONS

• Preheat oven to 350F. Prepare a 12-cup muffin tin with paper liners. 
• In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon. Set aside. 
• In a large bowl, mix the bananas, honey, vanilla, oil, egg, milk, and yogurt on medium-high for 1-2 minutes or until well combined (smooth and creamy). Add the dry ingredients to the bowl and mix until just combined, about 15 seconds. Using a wooden spoon or rubber spatula, gently fold in the chocolate chips. 
• Divide batter evenly into the muffin tin and bake for 20 minutes, for until a toothpick comes out clean. Cool muffins for 5 minutes and then remove and transfer to a wire rack to finish cooling. Muffins are best served warm but can be stored in an airtight container for 3-5 days. 

Recipe developer: ifyougiveablondeakitchen.

Let me know how your muffins turn out! I'm sure I'll be jealous! 

~Meik