Skinny Banana Chocolate Chip Muffins

My Daughter found this recipe online today and baked up a batch at home. They were delicious.

I love how it uses honey and agave nectar in place of sugar. She also used the Instant Soy Protein from Shaklee as a replacement for some of the flour, thus adding a little protein to the muffins.

2 Tsp. Honey
¼ C. Agave Nectar
1 Large Egg
1tsp. Vanilla extract
3 Large Bananas, mashed
1 c. All Purpose flour
1 C. Whole Wheaton Flour ( we used ½ c. spelt flour and ½ c. Instant Soy Protein )
1 tsp. baking Powder
1 tsp. baking Soda
½ tsp Kosher Salt
6 oz Vanilla Greek Yogurt
½ c. mini semi-sweet chocolate morsels
¼ c. pecan, ground (optional )

Instructions:

In a large mixing bowl, beat honey, agave nectar, egg, vanilla and banana until blended. Add flours, baking powder, baking soda, salt and yogurt. Beat for 1-2 minutes until fully combined. Fold in chocolate chips. Add pecans if using.
Grease cupcake tin with nonstick baking spray. Spoon batter into each tin, about ¼ cup. Bake in 350 degree oven for 18-20 minutes. For mini muffins, Bake 11-13 minutes. Remove and cool on a wire rack. Store in an airtight container for up to 5 days or freeze till later use.
Enjoy!!!!!

Yield 18 muffins or 36 mini-muffins.

The Instant Soy Protein that we used is a great product to use when wanting extra protein in your baked goods or smoothies and shakes. It has 80 calories per serving and 16 grams of non-GMO soy protein.

We add it to chocolate chip cookies, banana bread and other baked sweet breads. You really can’t taste it but I do find that sometimes you have to add a little more liquid to the recipe when you add Instant Protein.