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Banana Chocolate Chip Muffins with Brownie Brittle Topping - Whole wheat and oil free, these are great for school lunches! | Foodfaithfitness.com | #muffin #banana #recipe
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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!
Course Snack
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 7
Author Taylor

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.