Serves 7
30 min
Banana Muffins with Chocolate Chips and Brownie Brittle Topping
Recipe GLPRb40a5a0f77abc8
Delicious whole wheat banana muffins studded with mini chocolate chips and topped with crunchy brownie brittle. These butter-free muffins are naturally sweetened with honey and made with almond milk, making them a lighter, wholesome breakfast or brunch treat. Simple ingredients blend together to create moist, tender muffins with a wonderful crunch on top.
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Ingredients
½ cup unsweetened vanilla almond milk
1¼ cups white whole wheat flour
1½ teaspoons baking powder
¼ teaspoon salt
1½ teaspoons ground cinnamon
½ cup mashed banana (about 1 large banana)
1 large egg white
¼ cup plus 3 tablespoons honey
½ teaspoon vanilla extract
¼ cup mini chocolate chips
Brownie brittle, crushed, for topping (as needed)
Directions
Preheat your oven to 350°F. Lightly spray a muffin tin with cooking spray to prevent sticking.
In a large mixing bowl, whisk together the white whole wheat flour, baking powder, salt, and cinnamon until well combined. Set this dry mixture aside.
In a food processor, combine the mashed banana, egg white, honey, vanilla extract, and almond milk. Blend until the mixture is smooth and completely combined.
Pour the wet banana mixture into the bowl with the dry ingredients. Stir together gently with a spatula until just moistened; do not overmix. The batter should look slightly lumpy.
Fold the mini chocolate chips into the batter using as few strokes as possible to avoid overworking the dough.
Using an ice cream scoop or large spoon, distribute the batter evenly among the muffin cups, filling each about three-quarters full.
Sprinkle crushed brownie brittle over the top of each muffin, then gently press the pieces into the batter so they adhere.
Bake for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove from the oven and allow the muffins to cool completely in the muffin tin before serving.
