Alex’s favorite coffee house treat is a banana chocolate chip muffin. We often have “coffee dates,” on my days off work, the weekends, or sometimes in the afternoons when I get home from work.
The food offerings at Starbucks in different countries varies– here, the big Banana Chocolate Chip Muffins are a signature item, and available at any of their locations. In the States, healthier options are available– here, they are just (as in the last month) adding items like a yogurt parfait.
The Power Plates, protein smoothies, and salads do really well at the Starbucks in America. I am sure they would do really well here, but Asia is behind the game in healthier offerings. There is certainly effort being made, but the efforts are sporadic, and often not “quite there” yet.
I read a while back about the first organic fast food restaurant that opened up in California by the food manufacturer Amy’s. They cater to vegetarians and vegans, but also have traditional fast food fare, such as burgers, fries, and burritos. Prices are said to be competitive. I am sure the food is pretty good, because Amy’s frozen food were the only frozen meals I would buy in the States. Perfect? No. But when you’re picking up fast food, perfection isn’t exactly what you’re after, is it?
Until more places catch up to this trend (especially here in Asia), I will be making my own! The muffins Alex used to order at Starbucks? Beautiful– but so chewy, it is obvious that half the recipe is pure sugar. When I started making him these, he became a convert. Now, when we meet for a coffee date, he always asks if I will go home and bring him a treat.
And, we don’t mind sitting in Starbucks enjoying our own muffins. We purchase coffee and tea there regularly, and we are discreet about it!
The closest item on the US Starbucks menu to these muffins was a Blueberry Muffin with Yogurt and Honey. I can only imagine the actual banana chocolate chip ones have even more sugar.
Plus- it’s the protein and fiber that really help you feel satiated and full– and if you notice, even though the portion size is smaller for the homemade muffin, the fiber is much higher in the homemade muffin, and the protein is almost the same.
- 4 medium-large ripe bananas (about 620 g)
- ⅓ cup plain yogurt (sub SoDelicious Coconut Yogurt for Vegan option)
- ⅓ cup honey
- 1¼ cup oatmeal, ground into flour (115 g)
- ½ cup oatmeal (55 g)
- ½ cup almond flour (50 g)
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- ⅓ cup chocolate chips (+ a few to sprinkle on top!)
- Preheat oven to 350 degrees F, and put muffin liners in a muffin tin.
- Mash 3 bananas, and slice 1 banana into a bowl. Add the honey and yogurt, and mix together.
- In another bowl, add ground oats (or oat flour), whole oats, almond flour, baking soda, and sea salt. Mix together well.
- Add the banana mixture to the dry mixture, and fold the bananas in, until all the dry is incorporated.
- Add chocolate chips, and lightly stir.
- Completely fill each muffin liner if you want the muffins to have a raised muffin top. These muffins to not raise as much as a typical muffin recipe. Top with more chocolate chips, if desired!
- Bake for 20-24 minutes (mine were perfect at 22 minutes).
Other Healthy Treats to Take with you to the Coffeehouse! (I won’t tell!)
- Raspberry Chia Seed Crumble Squares, by OhSheGlows
- Strawberry Lemon Chia Seed Muffins, by Amy’s Healthy Baking
- Dark Chocolate Cherry Protein Bars, by Healthy Recipe Ecstasy
- No Bake Thumbprint Cookies, by Big Man’s World
- Gluten Free Date Bars, by Vitamin Sunshine