I was given 2 cookbooks for this review but didn't receive any further compensation for this post and giveaway all thought and opinions are my own.
I received a copy of Sally's Baking Addiction Cookbook in the mail last week and I'm excited to have an additional copy to giveaway to one of you!
It was really hard deciding which of her recipes to make first, so many drool worthy photos.
If you haven't stopped by Sally's blog you can finder her at Sally's Baking Addiction where she shares lots of delicious treats to keep you drooling.
We decided Sunday morning to make Sally's Skinny Chocolate Chip Muffins to help kick start our day along with some loaded scramble eggs and fresh fruit.
The texture is a little bit different from traditional muffins because it used yogurt in place of butter or oil to cut calories but a few less calories is always a good thing.
Sally used honey in the muffins that left the house with such a delicious smell of honey and banana as the muffins baked, it was hard to wait for them to cool.
We thought they were best fresh from the oven.
We didn't even slather them with butter.
I can't wait to make the cover cookies too! Who can ever pass on chocolate and sprinkles?
It makes me happy just looking at it!
This post lacked my traditional step by step photos because I forgot to charge my camera battery, please forgive me.
I used frozen ripe banana's for the muffins and the kids had eaten the rest of my fresh banana's so I was unable to add the ripe sliced banana to the top but they were still delicious.
I'll have to make them again with the little slices of banana.
Skinny, banana and chocolate some of my favorite words.
Skinny Banana Chocolate Chip Muffins
Skinny Banana Chocolate Chip Muffins from Sally's Baking Addiction are a skinny morning favorite filled with banana, honey, yogurt and chocolate.Prep time: PT10M
Cook time: PT20M
Total time: PT30M
Yield: 12 Servings
- 2 1/2 cups White Whole Wheat Flour Or Whole Wheat Pastry Flour
- 1 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 1/2 teaspoon Cinnamon
- 1/2 cup Brown Sugar
- 1/4 cup Honey
- 2 whole Large Ripe Bananas, Mashed
- 1/4 cup Non Fat Yogurt
- 1 whole Egg, Beaten
- 1 teaspoon Real Vanilla Extract
- 3/4 cup Milk
- 3/4 cup Semi-Sweet Chocolate Chips (Good Quality) Plus Extra For Tops of Muffins
- 1 whole Banana, Thinly Sliced For Topping
- Preheat oven to 325 degrees F.
- Line 12 standard sized muffin tins with liners or grease well with butter.
- In a medium sized bowl add flour, baking soda, salt and cinnamon mix until well combined. Set aside.
- In a separate bowl or mixer fitted with a paddle attachment mix brown sugar and honey until mixture becomes smooth. Add mashed banana's, yogurt, egg and vanilla. Mix until well combined.
- Add the honey/banana mixture to the flour mixture and gently fold the ingredients together. Slowly add the milk and gently mix the ingredients together until well combined but do not over mix.
- Stir in the chocolate chips.
- Divide batter evenly between the prepared muffin tins and fill to the top. Top muffins with slices of banana and additional chocolate chips. If you have additional batter, bake any additional batter in prepared muffin tin and fill any empty tins with water to keep pan from warping.
- Bake muffins for 17-20 minutes or until lightly browned and a toothpick inserted into the center of muffins comes out clean.
- Allow to cool in pan for 10 minutes before removing. We enjoyed the muffins warm from the oven but according to Sally they will stay fresh at room temperature for up to 5 days in an airtight container.