Here is an easy recipe to prepare light and delicious banana and chocolate muffins. To make them suitable for the "gluten free" diet, just replace the traditional flour with gluten-free flour and if we use a calorie-free sweetening syrup instead of honey, they become even lighter.
Ingredients for 12 muffins:
- 180g of wholemeal cake flour
- 1 teaspoon of bicarbonate of soda
- 1 pinch of salt
- Spray oil for cooking
- 3 bananas
- 1 tablespoon of vanilla powder
- 1 tablespoon melted coconut oil
- 1 egg
- 1 tablespoon unsweetened almond milk
- 85g honey (or liquid sweetener or agave syrup)
- 142g of non-fat Greek yogurt
- 90g of chocolate chips
Preparation :
- Preheat the oven to 180° and spray the 12 muffin molds with spray oil
- In a bowl mix flour, baking soda and salt
- Put the bananas, honey, vanilla, coconut oil, milk, egg and yogurt in the blender and blend briefly, just long enough to mix all the ingredients well. Add the dry ingredients and operate again until the mixture is homogeneous at which point add the chocolate chips trying to distribute them well.
- Divide the mixture into the 12 molds and bake for 20-25 minutes checking with a toothpick, when inserting it in the center it comes out clean the muffins are cooked.
- Leave to cool for 5 minutes before removing them from the molds and leaving them to cool. They are best lukewarm or even the next day.
- You can freeze them in individually sealed freezer bags for up to three months and then enjoy them by first microwaving them for 30-45 seconds depending on the microwave.
Each muffin :
170 calories | 4.4g Fat | 29.2 Carbs (2.3g Fiber and 14.7g Sugars) | 4.9g Protein
