I love the fall because, although I’m sad to see the warm weather go, I don’t mind warming up my kitchen again. In the summer, it’s hard for me to get motivated to cook or bake too much because it just makes my small, stuffy apartment swelter even more. But now that the temps are cooling down, I’ve begun to crank that oven up!

My biggest challenge with being on a healthy diet is cutting out the sweets. It doesn’t matter what kind of sweet is presented to me—I love them all. Especially chocolate. I have it in some form every day (even if it’s just a granola bar with chocolate chunks in it, or a low-fat ice cream bar). I’ve realized that it’s important not to deprive yourself of the things you love to eat, otherwise you’ll eventually overcompensate and gorge yourself on your cravings.

So, to satisfy my sweet tooth, and my particular fondness of muffins, I decided to whip up a batch of the little treats the other night so they’d be ready for breakfast the next morning. Cooking them myself, I was able to make sure that they (1) had some chocolate in them, of course, and (2) were fairly healthy for me. With only about 170 calories each, plus about 3 grams of fiber, they are a breakfast goody that I don’t feel guilty about.

Here is my recipe for whole wheat banana dark chocolate chip muffins, morphed out of a bunch of recipes that I have found all over online, plus adding my chocolate touch to them. I hope you enjoy!

Ingredients:yum! whole wheat banana chocolate chip muffins
2 ½ cups whole wheat flour
1 tsp. baking soda
1 tsp. baking powder
½ tsp. salt
½ tsp. ground cinnamon
½ tsp. ground nutmeg
2 or 3 overripe bananas
4 egg whites
1 cup non-fat vanilla yogurt
3 tbsp. honey
½ cup no-sugar-added applesauce
6 tbsp. dark chocolate chips

Preheat over to 375°F.

Sift dry ingredients together and set aside.

In bowl, mash banana with a fork, then add egg whites, yogurt, honey and applesauce until well blended.

Add dry ingredients and mix together until halfway moistened. Fold in chocolate chips, mixing batter just until all powder is absorbed. (Don’t over-mix it.)

Spray muffin pan with cooking spray and distribute batter evenly into the 12 cups. You may think the cups are going to overflow, but they will rise up perfectly!

Bake in over for 15-20 minutes, depending on your oven.

They are best if you eat them warm with a steaming cup of coffee…that’s my preference. :)

What are your favorite fall-weather recipes?

Fat Stats:
Starting weight: 166 pounds
Last week: 152 pounds
This week: 152 pounds (Will I ever break out of the 150s?)
Goal weight: 145 pounds

Happy healthy eating,

  1. If you try out the recipe, let me know what you think! And sweetreislingplease, I would love to make a cookbook… You never know! ;) — Amanda, Jockey.com

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