Healthy Banana and Cinnamon Chip Muffins

For someone who is addicted to chocolate/peanut butter in various combinations, I have these weird ideas about what makes food healthy.  For example, I’m convinced it can’t be bad for me if I’m making it from scratch.  This includes such things as fondue (literally cheese on bread – but homemade cheese on bread!) and ice cream (which when you make it, you learn just how much it’s clogging your arteries.)  Unfortunately for Beardy Fiance, one of the things I’m fixated on is caffeine.  I’ve cut out the Cokes that I used to require to get through the day and I’ve forced him to have decaffeinated tea for his evening mug of tea with a cookie.  No matter that I got him the lovely Irish breakfast decaffeinated tea from Trader Joe’s (much to his grumbles – apparently no real Irish person would drink decaffeinated tea), he’s grouchy about it.

So it is with great delicacy that I made a healthier version of the muffins for Beardy Fiance to bring to work.  I was inspired by Love from the Oven, who frequently revamps her recipes for her kids, and by the Chobani yogurt we tried at FBC5.  Luckily, Beardy Fiance thought they were delicious – despite not being too full of sugar and other junk!

Healthy Banana and Cinnamon Chip Muffins (adapted from The Hummingbird Bakery Cookbook)

Ingredients:

65g unsalted butter

250ml Chobani Greek yogurt

125ml buttermilk

1 egg

1/2 teaspoon vanilla extract

225g plain flour

125g whole wheat flour

160g caster sugar

1 1/2 teaspoons baking powder

1/2 teaspoon bicarbonate of soda (not pictured – it took me ages to find it in my cupboard!)

400g peeled banana

1/2 cup cinnamon chips

DSC_1137Melt butter.  Place to one side to cool to room temperature and whisk buttermilk, Chobani, egg and vanilla extract in a jug.

DSC_1139Sift in the dry ingredients.

DSC_1141 DSC_1142

Mash the banana and mix in the mashed banana pieces and the cinnamon chips.

DSC_1145Fill a muffin tin with muffin cases to about 2/3 full with muffin batter.

DSC_1147Bake at 170C for about ten minutes (or until the muffins turn a darker brown) and allow to cool for several hours.

DSC_1174This would be a great recipe to freeze and bring to work for breakfast or a mid-morning snack!

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3 comments

  1. These look fabulous and I love the fact that they are healthy too! Great recipe, Karen

  2. I absolutely suffer from the same conviction that if I make it from scratch it is healthy!

    1. Ugh – so bad – not quite true for chocolate chip cookies and brownies, is it?

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