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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 138.4
  • Total Fat: 7.0 g
  • Cholesterol: 18.7 mg
  • Sodium: 34.5 mg
  • Total Carbs: 20.1 g
  • Dietary Fiber: 0.7 g
  • Protein: 2.5 g

View full nutritional breakdown of Light Whole Wheat Banana Espresso Chocolate Chip Muffins calories by ingredient
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Light Whole Wheat Banana Espresso Chocolate Chip Muffins

Submitted by: TERZA_RIMA

Introduction

I accumulate a lot of super over-ripe bananas in little ziploc bags in my freezer. I find this recipe works better with thawed frozen bananas than fresh ones-- the frozen ones give off extra liquid as they thaw, making the muffins intoxicatingly moist and fragrant. I accumulate a lot of super over-ripe bananas in little ziploc bags in my freezer. I find this recipe works better with thawed frozen bananas than fresh ones-- the frozen ones give off extra liquid as they thaw, making the muffins intoxicatingly moist and fragrant.
Number of Servings: 12

Ingredients

    1-1/2 to 2cups slightly mashed ripe bananas (about 4 medium bananas)*
    1/2c Splenda (or granulated sugar)
    1/4c packed light brown sugar
    1 Tbs unsalted butter, melted
    2 Tbs I Can't Believe It's Not Butter, melted
    3/4 c yogurt (I use 1%)
    1/4 c milk (I use nonfat organic)
    1 large egg
    3/4c stoneground whole wheat or graham flour
    3/4c all-purpose flour
    1 tsp instant espresso powder
    1-1/2 tsp baking soda
    1 tsp coarse salt (kosher salt)
    1c semisweet chocolate chips

    *For best results, use thawed frozen bananas and don't mash completely.

Directions

1. Preheat oven to 350 degrees. Spray muffin tins with oil or lightly grease with butter.

2. In a medium bowl, combine bananas, sugars, butter, Not Butter, yogurt, milk, and egg.

3. In a large bowl, whisk together flours, espresso, baking soda, and salt. Make a well in the center and add wet ingredients. Mix just to combine (a few lumps are ok, like when you make pancakes). Fold in chocolate chips.

4. Pour batter into prepared muffin tins and bake 20-25 minutes.



Serving Size: Makes 12 muffins.

Number of Servings: 12

Recipe submitted by SparkPeople user TERZA_RIMA.





TAGS:  Desserts |

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