Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 193.7
- Total Fat: 6.4 g
- Cholesterol: 0.3 mg
- Sodium: 304.5 mg
- Total Carbs: 38.9 g
- Dietary Fiber: 2.4 g
- Protein: 4.6 g
View full nutritional breakdown of Easy Banana Chocolate Chip Muffins calories by ingredient
Easy Banana Chocolate Chip Muffins
Submitted by: STALEANIntroduction
Tasty muffins made healthy by adding flax meal. This recipe uses a special cooking/baking protein. Tasty muffins made healthy by adding flax meal. This recipe uses a special cooking/baking protein.Number of Servings: 12
Ingredients
-
1box sugar-free yellow cake mix
22 grams Optimum Nutrition Any Whey protein
1/4 cup flax seed meal
1/2 cup miniature semi-sweet chocolate chips
1 cup mashed bananas
1/2 cup egg whites, slightly beaten
1/3 cup lowfat buttermilk
Tips
Update: Any Whey is a special cooking/baking protein blend. Most whey protein cannot be added to hot ingredients above 140 degrees without "curdling" or degrading the texture.
Directions
1. Preheat oven to 350 degrees F.
2. Lightly spray 12-cup non-stick muffin pan; set aside.
3. Combine cake mix, flax meal, whey protein and chocolate chips in large mixing bowl.*
4. In a large measuring cup, combine mashed bananas, egg whites, and buttermilk.
5 Add liquid ingredients to cake mix blend; stirring by hand until dry ingredients are combined; do not beat.
6. Spoon batter equally into muffin cups.
7. Bake for 20-25 minutes or until muffins are golden and a toothpick inserted into largest muffin comes out clean.
8. Cool in pan for 10 minutes. Remove to cooling rack until thoroughly cooled before packaging, or eat right away!
*May also add 1/2 cup chopped pecans or walnuts in Step 3. This is not included in nutrition info.
2. Lightly spray 12-cup non-stick muffin pan; set aside.
3. Combine cake mix, flax meal, whey protein and chocolate chips in large mixing bowl.*
4. In a large measuring cup, combine mashed bananas, egg whites, and buttermilk.
5 Add liquid ingredients to cake mix blend; stirring by hand until dry ingredients are combined; do not beat.
6. Spoon batter equally into muffin cups.
7. Bake for 20-25 minutes or until muffins are golden and a toothpick inserted into largest muffin comes out clean.
8. Cool in pan for 10 minutes. Remove to cooling rack until thoroughly cooled before packaging, or eat right away!
*May also add 1/2 cup chopped pecans or walnuts in Step 3. This is not included in nutrition info.
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