Meal: Breakfast or Snack   
Dietary Type: Vegetarian 
Prep Time: 10 minutes 
Cook Time: 45 minutes 
Serves: 6

The Dish
Baking has just been made easier. Easier on your time and with much easier cleanup. We love these one-bowl muffins (named for only needing one bowl to mix them). Ripe bananas and a little touch of honey sweetness replace the standard granulated sugar. Combine that with a little greek yogurt (for moisture) and whole wheat flour, and you’re well on your way to delicious tasting, guilt-free breakfast.

You can easily make these muffins a couple days ahead of time. If you bake them on a Sunday, for example, they’ll supply you with a few days of satisfying prep-free breakfast options. 

Ingredients
3 each ripe bananas 
1/4 cup (60 ml) honey 
1 egg 
2 tablespoons (30 ml) olive oil 
1/2 cup (118 ml) plain non-fat greek yogurt 
1 1/2 cups (180 g) whole wheat pastry flour 
1 teaspoon (4 g) baking soda 
pinch of salt 
1/2 cup (90 g) dark chocolate chips 
1/2 cup (65 g) walnuts or pecans, chopped  

Preparation 

• Preheat oven to 350 °F (175 °C). 
• Peel bananas and place in a large bowl. Using a whisk, mash the bananas in small chunks. 
• Add honey, egg, olive oil, and yogurt and whisk to combine. 
• Add pastry flour, baking soda, and salt, and whisk to combine the batter. 
• Using a rubber spatula, stir in the chocolate chips and nuts. 
• Line a muffin pan with paper muffin cups and lightly grease with pan release spray. Spoon batter into the cups, filling them 3/4 of the way full. 
• Bake muffins for 30-45 minutes or until thoroughly cooked. Let cool before serving. 

Vegetarian and Vegan Modifications: N/A 

Gluten Free Modifications: Substitute combination of almond and coconut flour (3/4 cups of each) for the flour in this recipe.