t seriously has been the weirdest winter EVER. Like, it hasn’t been winter at all! Usually in the midwest, specifically Minneapolis, we get crazy amounts of snow and horrifyingly cold temperatures. This winter has been extremely mild with barely any snow and days in the lower 40’s in Jan and Feb. That is UNHEARD OF. Do you remember 2 years ago when we had the polar vortex? I want to say we had like 50+ days of below zero temps. Crazy how things can chance in just a couple of years.

Super bummed that we didn’t have a white Christmas, but happy that I can walk outside without my eyelids freezing shut. Yah with me?

Now that we’ve gotten our weekly weather talk out of the way…we can move onto topics that really matter like these Banana Chocolate Chip Muffins. The perfect afternoon snack. If I were you- I’d slather one of these bad boys in peanut butter and eat it with a hot cup of coffee. Just saying.


They are everything you’d ever want or need in a muffin. Here’s why…

  • 100% whole grains
  • naturally sweetened
  • slightly nutty (Thank you Almond Breeze!)
  • lower in calorie
  • made in under 30 minutes
  • chocolate


Have you guys tried Almond Breeze Unsweetened Vanilla Almondmilk Cashewmilk Blend? It is AMAZEBALLS. The addition of cashews makes everything super smooth and delicious. My favorite is the vanilla unsweetened, but I give all of the variations a big thumbs up.

Just look for the orange carton in the refrigerated section. Can’t miss it.


  • 2 medium size bananas, mashed (~1 cup)
  • 2 eggs, large
  • ¼ cup Greek yogurt
  • 2 tablespoons coconut oil
  • 1 teaspoon vanilla extract
  • 1 cup Unsweetened Vanilla Almondmilk Cashewmilk Blend
  • ¼ cup maple syrup
  • 1.5 cups white whole wheat flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon cinnamon
  • ⅛ teaspoon salt
  • ½ cup dark chocolate chips
  1. First, preheat oven to 350ºF and prep muffin tin by placing paper muffin liners inside. Spray with coconut oil cooking spray.
  2. Next, mash 2 bananas in a medium-size bowl until it’s smooth and become almost like a liquid. Add in the rest of the liquid ingredients and whisk until combined. Set aside.
  3. Place all dry ingredients in a large bowl and mix. Add in liquid ingredients and combine.
  4. Then, fill each muffin about ¾ of the way full and bake at 350ºF for 20-22 minutes.

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