Banana Split Muffins
You’ll enjoy every last crumb of these surprisingly light breakfast muffins while treating your skin to some hydrating dark chocolate. Beneficial compounds in dark chocolate increase skin hydration and decrease scaling. But she recommends sticking to a 1-ounce serving, explaining that too much sugar is a healthy skin don’t.
NUTRITION (per serving) 287 cal, 16.5 g fat, 3 g sat fat, 234 mg sodium, 33 g carb, 17 g sugar, 2 g fiber, 5 g protein
PREP TIME: 7 min
COOK TIME: 13 min
TOTAL TIME: 20 min
1½ c walnuts, coarsely chopped
1½ c all-purpose flour
¾ c semisweet chocolate mini baking chips
1 Tbsp baking powder
½ tsp ground cinnamon
½ tsp salt
½ c packed dark brown sugar
¼ c canola oil
¼ c fat-free plain greek yogurt
¼ c fat-free milk
1 lg egg
1 very ripe banana, mashed (about ⅓ c)
1 tsp vanilla extract
1. Preheat the oven to 375°F. Coat a 12-cup muffin tin with cooking spray.
2. Measure ½ cup of the walnuts into a food processor and grind to a fine meal. Place the ground walnuts, flour, chocolate chips, baking powder, cinnamon, and salt in a large bowl and stir until thoroughly combined.
3. Combine the brown sugar, oil, yogurt, milk, egg, banana, and vanilla extract in a medium bowl and stir until smooth. Add the banana mixture to the flour mixture and stir until thoroughly combined. Stir in the remaining 1 cup walnuts and mix well (the batter will be thick).
4. Fill the muffin cups three-fourths full and bake for 13 to 15 minutes, or until the tops spring back lightly when touched. Remove the muffins from the pan and let cool on a rack. Tip: This batter is very thick, like cookie dough, so try using an ice cream scoop to fill the tins quickly and easily.
Tip: Make it a Flat Belly meal by serving it with 1 pear (103 calories). Total meal: 390 calories