While I might have a fight to pick with the current weather conditions, I can't say that I'm completely upset that bikini season is still a month or so away. With all of the fun March festivities occurring, I have not been consuming the most healthy amount of calories. After all, how can one resist St. Patrick's Day drink and food specials? It only happens once a year!
Luckily, I had these Skinny Chocolate Biscoff Muffins to help get my eating back on track. With less than 200 calories per serving, these muffins-which actually taste more like a cupcake sans frosting-are a decadent treat that will help keep your sweet cravings at bay and your waistline bikini ready. Also keep in mind that these muffins don't require a mixer are mixed and ready to be devoured in half an hour. The perfect recipe? I think so. The hardest part is making sure you have bananas that look so brown that you might be scared to use them. If they look disgusting, then they're perfect; trust me. I had to wait a long five days to get my bananas a wonderfully disturbing, rotten color brown. Thanks to those rotten tubes of mush, I was able to make some delicious skinny treats. Here's to hoping that these muffins last long enough to help keep me away from more tempting March celebrations this weekend!
Skinny Chocolate Biscoff Muffins (adapted from Sally's Baking Addiction)
2 large, ripe bananas, mashed (about 1 cup mashed)
1/2 cup granulated sugar
3/4 cup Chobani Nonfat Vanilla Greek Yogurt (or your favorite nonfat vanilla yogurt)
1 tsp vanilla extract
1/2 cup whole wheat flour
1/2 cup all-purpose flour
1/2 cup unsweetened cocoa powder, sifted
1/4 tsp salt
1 tsp baking powder
1 tsp baking soda
1/2 cup semisweet or dark chocolate chips
1/4 cup Biscoff Spread (Cookie Butter), melted
Preheat oven to 375 degrees. Line a regular muffin tin with baking cups.
In a large mixing bowl, mash the bananas with a fork. Make sure there are no large lumps. Add the granulated sugar, egg, yogurt, and vanilla extract. Mix until ingredients are combined.
Add both flours, cocoa powder, salt, baking powder, and baking soda to wet ingredients. (Be sure to sift the cocoa powder before adding so that you don't get any large lumps in your batter.) Mix until ingredients are combined, careful not to over mix. Fold in the chocolate chips.
Evenly distribute batter into baking cups. Melt the Biscoff Spread in a microwave safe container. (It only took about 30-40 seconds for mine to become mostly melted.) Spoon a teaspoon amount of Biscoff Spread over the top of each muffin. Swirl with a toothpick.
Bake muffins for 18-20 minutes, or until set and toothpick inserted in the center comes out clean. Cool the muffins in the pan for 10 minutes before removing to a wire rack to cool completely. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Print this recipe!
Servings Per Recipe: 12
Amount Per Serving:
Total Fat: 5.2 g
Cholesterol: 15.5 mg
Sodium: 75.3 mg
Total Carbs: 30.6 g
Fiber: 2.9 g
Sugars: 17.6 g
Protein: 4.9 g
-Easy to prepare
-Made in about 30 minutes
-Minimal clean up- only one bowl and no mixer required
-A delicious low cal, low fat snack or dessert
-Versatile-use peanut butter or Nutella instead of Biscoff Spread, add different flavor chocolate chips or candies
-Requires very ripe bananas, so you'll need to plan in advance and allow bananas to ripen