Skinny -bananas- raspberries chocolate muffins 🍌

A particularly intense Aqua biking session this afternon had us craving for something light but nourrishing, cheery and  bright AND healthy.... and true we are fond of those "bananas -as-butter-replacement-muffins".

Bananas, sure we do have, we always have a stach of bananas, like it's basic food at home.

Raspberries in the freezer...Raspberries are definitely a must in morning porridge so that we also have...

Ok, everything there for Raspberries-white choc muffins then...

Let's go^ ^

INGREDIENTS:

🍌 2 1/2 cup ( 310g)  flour

🍌 1tsp baking soda

🍌 1/4 tsp salt

🍌 1/4 cup ( 50g) brown sugar

🍌 1 cup (160g) ripe banana

🍌 1/4 cup (55g) soy yogurt

🍌 1 /4 cup apple sauce

🍌 3/4 cup (15cl) soy milk (I used vanilla soy milk)

🍌1 cup (100g) chocolate chips. We always use good quality chocolate that we cut into chunks.

🍌 1 cup 3/4 raspberries.

DIRECTIONS:

 Preheat oven to 180° C ( 350°F)

Gently toss together flour, baking soda and salt until combined.

Whisk brown sugar and banana. Try to get out as many lumps as you can.

Add yogurt and apple sauce. 

Gently fold the wet ingredients into the dry ingredients.

This will result to a very thick dough. NO PANIC!

Add milk slowly.

The milk will thin everything out but the batter will remain thick.

Fold in the chocolate chips. Do not overmix!

Gently add the raspberries.

I prefer adding them individually into each case.

Bake for 17/18 minutes

 DO NOT USE PAPER MUFFIN CASES as the batter will be pretty sticky.

Silicon muffin cases are great.

 

You can see here that I had to trim my muffins since I did use paper muffin cases...ugh ugh.... :/

...whereas they were perfect in those cases:

Loaded with raspberries and so juicy!

   

Comments

[Nephtali]

We tried it this week. It was cool, but we will beat egg white, for more mellow :)