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Sunday, July 17, 2016

Low­Fat Banana & Chocolate Chip Muffins

○  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 the 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.

  1. Preheat oven to 350 degrees.
  2. Lightly coat 12 muffin tin liners with cooking spray and place in muffin tin.
  3. In a large bowl, mash bananas with a fork.
  4. Whisk in egg, milk, granulated sugar, and brown sugar.
  5. In a 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 a 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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