{Skinny} Strawberry Banana Chocolate Chip Muffins

{Skinny} Strawberry Banana Chocolate Chip Muffins: These skinny muffins are free of butter and oil, but packed with amazing strawberry banana flavor! Aaaand they have mini chocolate chips in them. You’re welcome. Day 7 of the 14 Days of Love!

Because I’ve been posting a variety of sugar-inducing-coma baked goods, I thought I’d give the sugar fest a rest with a little good morning breakfast muffin. Anytime chocolate is involved in breakfast, it’s a good morning. Am I right, or am I right?

Boom-chocolatte-boom.

Once upon a time, chocolate for breakfast was not a thing I was interested in. Back when I wore jellies and curled my thick bangs, I detested any and all things chocolate before noon. Yeah, it was weird. What kid prefers Wheat Chex or toast with jam over chocolate chip pancakes? One who wore scrunchy socks and had an Ariel giga-pet, that’s who. Okay, it was the ’90s, so those choices were actually normal; the whole chocolate for breakfast thing, well, I just blame it on my immature tastebuds.

But, you live and you learn, and you see that chocolate is a totally appropriate breakfast food. Yessss.

Greek yogurt replaces the butter in this recipe, making it a lighter version of a typical muffin, kind of like these muffins. Plus, with the addition of the bananas, these muffins are packed with health. If you want to make these even healthier, you can leave out the chocolate chips. But I am all about them in these muffins

Prep Time: 20 minutes

Cook Time: 17 minutes

Yield: 12 muffins

Ingredients

• 2 1/2 Tbsp Greek Yogurt (I used vanilla, but you can use plain as well)
• 1 egg
• 1/4 cup white sugar
• 1/2 tsp cinnamon
• 1/2 tsp baking soda
• 1 1/4 cup all purpose flour
• pinch of salt
• 2 medium bananas
• 1/4 cup brown sugar
• 1 tsp vanilla extract
• 1/2 cup chopped strawberries
• 1/2 cup mini chocolate chips

Instructions

1. Preheat oven to 425. Grease or line a 12-cup muffin tin.
2. In a medium bowl, mix Greek yogurt and egg together until well combined. Add in white sugar and mix. Set aside.
3. In a small bowl, sift flour, baking soda, cinnamon, and salt.
4. Stir dry ingredients into the Greek yogurt mixture and mix until mostly combined. The mixture will be dry. Set aside.
5. In a small bowl, mash bananas with brown sugar and vanilla extract. Once combined, add the banana mixture to the flour mixture.
6. Once combined, add in the strawberries and chocolate chips.
7. Evenly disperse in muffin tins, about 3/4 of the way full.
8. Bake at 425 for 5 minutes; this gives the muffins a bakery "dome" muffin top. Drop temperature to 350 and bake for 12-14 more minutes, or until a toothpick or cake tester comes out clean.
9. Allow to cool.
10. Enjoy!

Check out my other 14 Days of Love recipes:

Day 6: Strawberry White Hot Chocolate

Day 5: {Baked} Strawberry Shortcake Donuts

Day 4: White Chocolate Cherry Almond Cookies