Banana Muffins with Chocolate Chips and Brownie Brittle Topping {Whole Wheat, Butter Free + Super Simple}
These Banana Muffins are whole wheat, butter free and have chocolate chips and chocolate Brownie Brittle crumb topping! They're healthy, easy and yummy!
Servings 7
Ingredients
- 1 1/4 Cups White whole wheat flour 168g
- 1 1/2 tsp Baking Powder
- 1/4 tsp Salt
- 1 1/2 tsp Cinnamon
- 1/2 Cup Mashed Banana about 1 large banana
- 1/2 tsp Vanilla extract
- 1 Large egg white
- 1/4 Cup + 3 Tbsp Honey
- 1/2 Cup Un-sweetened vanilla almond milk
- 1/4 Cup Mini chocolate chips
- 1/3 Cup Crushed Toffee Crunch Brownie Brittle
Instructions
- Heat your oven to 350 degrees and spray a muffin tin with spray.
- Stir the flour, baking powder, salt and cinnamon together in a large bowl until they are mixed well. Set aside for later use.
- Layer the banana, vanilla, egg white, honey and almond milk into a medium-sized food processor. Turn the processor on and combined until smooth and evenly mixed.
- Mix the mashed banana mixture into the dry ingredients until just moistened. Stir in the chocolate chips, being careful not to over-mix the batter.
- Using an ice cream scoop (or a spoon, but a scoop gives perfect, domed tops) fill the tins about 3/4 of the way, sprinkling the crushed Brownie Brittle on top of each muffin. Lightly press the Brownie Brittle into the batter to adhere it to the muffin
- Bake 20-25 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Let cool completely in the muffin tins.
- DEVOUR
Notes
Muffins are best fresh the day of, or stored in the freezer until ready to eat to keep the Brownie Brittle topping nice and crunchy.