{Skinny} Strawberry Banana Chocolate Chip Muffins
These skinny strawberry banana muffins are free of butter and oil, but packed with amazing strawberry banana flavor!
Servings: 12 muffins
Ingredients
- 2 1/2 Tbsp Greek Yogurt (I used vanilla, but you can use plain as well)
- 1 egg
- 1/4 cup white sugar
- 1/2 tsp cinnamon
- 1/2 tsp baking soda
- 1 1/4 cup all purpose flour
- pinch of salt
- 2 medium bananas
- 1/4 cup brown sugar
- 1 tsp vanilla extract
- 1/2 cup chopped strawberries
- 1/2 cup mini chocolate chips
Instructions
- Preheat oven to 425. Grease or line a 12-cup muffin tin.
- In a medium bowl, mix Greek yogurt and egg together until well combined. Add in white sugar and mix. Set aside.
- In a small bowl, sift flour, baking soda, cinnamon, and salt.
- Stir dry ingredients into the Greek yogurt mixture and mix until mostly combined. The mixture will be dry. Set aside.
- In a small bowl, mash bananas with brown sugar and vanilla extract. Once combined, add the banana mixture to the flour mixture.
- Once combined, add in the strawberries and chocolate chips.
- Evenly disperse in muffin tins, about 3/4 of the way full.
- Bake at 425 for 5 minutes; this gives the muffins a bakery "dome" muffin top. Drop temperature to 350 and bake for 12-14 more minutes, or until a toothpick or cake tester comes out clean.
- Allow to cool.
- Enjoy!
Notes
Adapted from Cooking Light Magazine.