Healthy Banana Chocolate Chip Muffins
Baking is something I love to do. For as long as I can remember, I have always enjoyed spending time in the kitchen, creating sweets and treats for myself and my loved ones. When my eating disorder started to develop, and continued to progress, this "relationship" I had with baking became messy and complicated. I started baking for others, but would never allow myself to partake in enjoying any of it. If I were to "give in" and eat some of the dough or batter (because really, that is the best part!), I would restrict my food intake before or after to compensate. I no longer enjoyed baking because it brought about intense anxiety.
My goal with this recipe is to provide you with baked goods that are what I call "semi-healthy". Now, let me explain myself a little. I don't agree with this whole trendy "cheat day" concept. Rather, if we are craving something, whether it be cake or pizza or fruit, we need to enjoy it without guilt and without compensatory behaviours (as long as we keep everything in moderation). I ultimately believe that there is nothing WRONG with eating full-sugar/full-fat sweets. But, I created this recipe for muffins that are on the healthy side, and hopefully these muffins will be eaten in a way to COMPLIMENT and BALANCE foods that are a little more rich and challenging.
My recipe for healthy banana chocolate chip muffins are good for you and still full of flavour, and can be enjoyed for breakfast, dessert, or as a mid-afternoon snack (with a cup of coffee or tea of course!).
BANANA CHOCOLATE CHIP MUFFINS
Makes 10-12 muffins
2 ripe bananas
2 cups of oats
1 cup of Greek yogurt (plain)
8 tsp. applesauce
10 tsp. brown sugar
1 tsp. vanilla
1 tsp. baking powder
1/2 tsp. baking soda
1 cup of chocolate chips
Preheat your oven to 400 degrees.
Beat the 2 eggs in a large bowl.
Mash the 2 bananas and add to the eggs.
Combine the rest of the ingredients (except the chocolate chips) and mix well.
Fold in the chocolate chips.
Fill a greased/sprayed muffin tin with the batter, about 3/4 of the way full.
Bake for approximately 15 minutes, or until toothpick comes out clean.