Banana Chocolate Chip Muffins
15 mins
55 mins
Nutrition Facts
Calories: 220
Total Fat: 5 g
Saturated Fat: 2 g
Cholesterol: 15 mg
Sodium: 195 mg
Total Carbohydrate: 42 g
Dietary Fiber: 3 g
Protein: 4 g
INGREDIENTS
-
1/4
cup(s)
margarine, trans-fat free, soft-tub, softened (may substitute whipped butter)
-
2
large
banana(s), mashed, ripe (or 3-4 small bananas)
-
1
whole
egg(s)
-
1
egg white(s)
-
2
tablespoon
milk, fat-free
-
1
teaspoon
vanilla extract
-
1
cup(s)
flour, whole-wheat
-
1
cup(s)
flour, all-purpose
-
3/4
cup(s)
sugar, brown (packed)
-
1
teaspoon
baking soda
-
1/2
teaspoon
salt, Kosher
-
1/2
teaspoon
cinnamon, ground
-
1/4
teaspoon
nutmeg, ground
-
1/2
cup(s)
semisweet/dark chocolate chips
PREPARATION
Preheat the oven to 325°F. Coat a standard 12-cup muffin pan with oil spray.
In a large bowl, cream together the soft tub spread, mashed bananas, egg, egg white, milk, and vanilla extract.
In a medium bowl, combine the flours, brown sugar, baking soda, salt, cinnamon, and nutmeg.
Sprinkle the flour mixture over the banana mixture and fold together until the ingredients are just combined. Be careful not to overmix — the batter will be slightly lumpy.
Gently fold in the chocolate chips.
Evenly divide the batter among the prepared muffin cups.
Bake the muffins on the middle oven rack for 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool for 10 minutes before carefully removing the muffins from the pan. Cool completely.
Serving
Size: 1 muffin
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