Monday mornings are no fun, but these muffins always make a nice breakfast!
“Too Good To Be True Banana Muffins” Makes 12 muffins
Of the top eight food allergens, this recipe is free of: peanuts, tree nuts, fish, shellfish, soy (make sure to check the allergy warnings on the store bought ingredients that you use)
2 cups white wholewheat flour
2 tsp baking powder
4 oz fage greek yogurt 0%
1/2 cup skim milk
8 fresh dates with stones in center removed
1 stick unsalted butter softened
1 cup dark chocolate chips
Place eggs, butter, yogurt, milk, bananas, and dates in the blender and blend until smooth. Pour into a bowl with the flour and powder and mix just until combined. Stir in chocolate chips. Grease a muffin tray and divide mixture into 12 muffin holders and bake at 340 degrees for 12-15 minutes just until lightly browned and knife comes out clean.
I like to make this recipe over the weekend and keep the muffins refrigerated, then microwave them for breakfast or for an afternoon snack.
**I got this recipe from chef Jill Dahan.