It has been proven by someone, somewhere that people who eat chocolate (such as a Skinny Chocolate Banana Muffin) are, on average, happier people. Think this is true? All I know is I would be a heck of a lot grumpier without my occasional double-fudge ice cream (No, I don’t have a recipe for this one just yet, but I’m sure I’ll whip it up before too long). So the other morning, I’m sitting in my kitchen wondering what kind of day I want to have. Swear. I’m like, “Okay, J . . . Today you can be super grumpy and like, bark at some poor, sweet lady in the grocery store for snagging the last spaghetti squash (which I’d totally never do, but conversations in my head are so much more fun when I’m being dramatic). Or, you can wave and flash your teeth at every airplane in the sky until your smile implodes. What’s it gonna be?” And while this was a complete toss-up, I went for the latter.
So I thought next, “What will make me happy? Hmm . . . chocolate will make me happy. It’s scientifically proven, yeah? Yeah, it’s totally scientific.” And now I’m wondering, “Why do we waste time learning the periodic table when we could be learning awesome facts about chocolate?” Just something to think about, all ye high schoolers! Just kidding . . . study hard, stay in school!So what do you need to make the perfect Skinny Chocolate Banana Muffin? Check out these kitchen must-haves:
Favorites? I love that blush bowl. It’s simple, cute, and looks really beautiful on a glass table surrounded by faux florals. Also, how cute is that bumble bee mug? Next goal is to make my Skinny Raspberry Almond Cake into a mug cake so that I can use this bumble bee mug as my holder. And finally, see that gold miniature baker? This is what I use to make all of my individual recipes. It’s the ideal size, gorgeous, and totally does the trick.
- 1/4 cup + 1 tablespoon all-purpose or white whole wheat flour (125 calories)
- ?1 tablespoon unsweetened cocoa powder? (10 calories)
- 1/4 teaspoon baking powder?
- 1/4 teaspoon baking soda
- 1/16 teaspoon ground cinnamon
- ?1/16 teaspoon salt
- 1 tablespoon unsweetened almond milk +? 3/4 teaspoon lemon juice (2 calories)
- 1 tablespoon liquid eggbeaters or egg-whites (8 calories)
- 1 tablespoon Truvia
- 1/4 teaspoon pure vanilla extract (3 calories)
- 3/8 cup mashed ripe banana? (75 calories)
- 10 semisweet chocolate chips (20 calories)
- Preheat oven to 350F.
- In a small bowl, mix together your tablespoon of almond milk and 3/4 teaspoon of lemon juice. Allow it to sour for about 5 minutes.
- In a medium-sized bowl, mix together all of your dry ingredients, excluding chocolate chips.
- In a separate bowl, mix together all of your wet ingredients, including mashed banana. If necessary, you can blend your mashed banana (and other wet ingredients, if desired) so that banana is not chunky. I actually prefer to have little chunks of banana, so I simply mash it well with a spoon.
- Once your milk has soured, add it to your bowl of wet ingredients, stirring only until mixed.
- Pour your wet ingredients into your dry ingredients, stirring only until no clumps are visible.
- Add your chocolate chips as desired, either adding them to your batter, sprinkling them on top, or doing a combination of both.
- Fold batter into a non-stick muffin tin, a muffin tin lined with non-stick foil, or a tulip cup. It's quite a lot of batter, so make sure the size of your tin will accommodate. If not, two muffins aren't so bad 😉
- Bake for approximately 20 minutes, or until you can insert a toothpick into the center of your muffin and remove without any visible batter.
- Allow to cool a few minutes before enjoying!