Banana Chocolate Chip Muffins

These little cuties are a snap to put together-I had them ready before the oven even preheated. These may taste like a big, sweet indulgence, but they are actually pretty healthy. Try them warm, so the chocolate chips are all melty. You could make them rise more by adding more flour and baking powder, but I personally like the moistness and density of these just the way they are.

Ingredients (makes 24):

3 very ripe bananas

1 (5.3 or so ounce) container vanilla yogurt (fat free is fine)

½ cup applesauce

½ egg substitute (like Egg Beaters®)

1 teaspoon vanilla

½ teaspoon butter flavoring (optional)

1 cup flour (or gluten free flour blend)

1/3 cup sugar

2 tablespoons ground flax seed

Pinch of salt

½ teaspoon baking soda

½ teaspoon baking powder

¼ teaspoon ground nutmeg

½  teaspoon cinnamon

1 cup chocolate chips (plus a few more to sprinkle on top of those that you don’t think got enough chocolate chip love)

Directions:

Pre heat oven to 350 degrees F. Spray two regular sized muffin pans liberally with cooking spray and set aside.

With an electric mixer, combine all the wet ingredients (bananas, yogurt, applesauce, egg substitute, vanilla and butter flavoring (if using)) until thoroughly combined.

In a separate bowl, combine the dry ingredients (flour, sugar, flax seed, salt, baking soda, baking powder, nutmeg and cinnamon).

Pour the dry ingredients into the wet and stir until just combined. Stir in the chocolate chips and ladle into the prepared muffin tins, filling each cup about 2/3 full.

Bake for about 25 minutes or until the tops are lightly browned and the edges start to pull inwards.

Let cool for 15 minutes. 

Funfetti® Cake Dough Protein Dip

I was in the mood for something like a sugar cookie or vanilla cake, but I want to be a little bit healthier. I found recipes for edible cake dough bites and dips, but they all used lots of butter, cream or even mashed beans. I wanted something very creamy and flavorless for the base, so I chose tofu and it worked wonderfully. Trust me, nobody will guess this is made with tofu. Also, light tofu has lots of protein and very little fat. Tip: if you make this ahead, don’t add the sprinkles until you are ready to serve-the colors can run a bit. PS-this isn't a huge bowl of dip. I just mistakenly bought the mini graham bears. 

Ingredients:

½ of a 16 ounce package of light, soft, silken tofu

1 cup Funfetti® cake mix

1 scoop (about 3 Tablespoons) vanilla protein powder

¼ teaspoon butter flavoring (optional)

1 Tablespoon almond milk

2 Tablespoons sprinkles

Directions:

Using an electric mixer, combine the tofu, cake mix, protein powder, butter flavoring (if using) and almond milk.

Refrigerate for 30 minutes.

Stir in the sprinkles and place in a bowl. Serve with graham bears, pretzels, apple slices, whatever.