Sunday, July 17, 2016

Low­Fat Banana & Chocolate Chip Muffins

INGREDIENTS
○  3 medium very ripe bananas 
○  1egg 
○  1/3 cup low­fat milk 
○  1/2 cup granulated sugar (maybe substitute with honey) 
○  1/2 cup brown sugar 
○  1 1/2 cups flour (wheat or white) 
○  1 teaspoon baking soda 
○  1 teaspoon salt 
○  2 tablespoons to 1/4 cup chocolate chips (depends on how chocolatey you like it!) Also I like to use mini chips, less chance of them sinking to the bottom of muffin. 
○  2 tablespoons pecans/chopped walnuts (optional) 
○  1/2 Cup Applesauce 
○  1/2 Cup Rolled Oats (also called old fashioned or whole oats)

  • # The last two ingredients applesauce & oats are also optional, but I wouldn't use one without the other. It messes with the structure of the muffin. Wet & Dry.

  • DIRECTIONS
  1. Preheat oven to 350 degrees.
  2. Lightly coat 12 muffin tin liners with cooking spray and place in muffin tin.
  3. In large bowl, mash bananas with fork.
  4. Whisk in egg, milk, granulated sugar, and brown sugar.
  5. In separate bowl, combine flour, baking soda, and salt.
  6. Add flour mixture to banana mixture and combine well.
  7. Fold in chocolate chips and optional pecans/walnuts.
  8. Spoon equal amounts of batter into 12 muffin cups.
  9. Bake 20 minutes or until toothpick inserted in center comes out clean.
  10. Allow to cool slightly in pan, then remove to wire rack.
# Baking times will vary depending on your oven and size of tin. We like to use the mini muffin tins which take less time.

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