Whole Wheat Strawberry Dark Chocolate Chip Yogurt Muffins
I became a slightly crazy person last night while walking my dog. You know, that lady that is sort of talking to herself after a ‘strange encounter.’ Well, maybe I had my reasons but I guess I’ll let you decide.
I was walking my dog through the neighborhood last night around dusk when this car came flying down the street. The first time I saw it I gritted my teeth and slightly shook my fist at it as it flew by but then it came back again and this time I was ready. I pulled my dog out of the way took one tiny step into the street (mom, I promise it was tiny, I was safe) and yelled at the top of my lungs (like they could hear me) while shaking my hands at them trying to get them to slow down.Yes, I became that crazy person.
I’m sure I could have made myself a little more grown-up about it but I couldn’t believe they were driving THAT fast through a neighborhood. I’m sure they didn’t think twice and probably laughed at me… but, at least I tried, right?
And of course, the first thing I did when I got home was pour a little glass of wine and mumble about those crazy people. Yep, THEY are crazy.
Whole Wheat Strawberry Chocolate Chip Yogurt Muffins
2 tbsp honey
1 small banana, mashed
6 oz plain Greek Yogurt (I used Chobani)
1 large egg
2 tsp vanilla extract
1 c diced fresh strawberries
2 tbsp skim milk (or soy milk)
1 1/2 c white whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 c dark chocolate chips
Preheat the oven to 350°F. Line a muffin tin with paper liners and set aside.
In a medium bowl, stir together the flours and baking soda. Set aside. In another bowl, whisk together the honey, banana and egg. Add the yogurt, vanilla, and milk. Then, add the diced strawberries and mix for another minute (this will break down some of the strawberries which you want).
Slowly add the dry ingredients and mix until just combined. Fold in the chocolate chips. Evenly divide the batter between 12 muffin cups.
Bake the muffins for 15-20 minutes or until they are lightly browned and a cake tester comes out clean. Allow the muffins to cool for at least 5 minutes in the tin then remove and cool completely.