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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 195.3
  • Total Fat: 9.3 g
  • Cholesterol: 31.9 mg
  • Sodium: 79.4 mg
  • Total Carbs: 26.7 g
  • Dietary Fiber: 1.4 g
  • Protein: 3.6 g

View full nutritional breakdown of Chocolate Chip & Banana Muffins calories by ingredient
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Chocolate Chip & Banana Muffins

Submitted by: KELLY_NZ

Introduction

Such a firm favourite in our household. I have adapted an Alison Holst recipe and with Splenda & skim milk. Such a firm favourite in our household. I have adapted an Alison Holst recipe and with Splenda & skim milk.
Number of Servings: 12

Ingredients

    2 cups self-raising flour
    1/2 cup Splenda
    1/2 cup Chocolate chips (preferably dark)
    dash of salt

    100 grams butter
    1 cup Calcitrim (or another skim) milk
    1 medium egg
    1 tsp vanilla extract/essence
    1 cup bananas (2-3 bananas), mashed


Tips

These can be made as mini muffins also.


Directions

1. Pre-heat oven to 220deg.
2. With a fork, stir together the flour, Splenda, chocolate chips and salt.
3. In a bowl or jug, melt the butter, then remove from heat. Stir in milk, egg and vanilla. Stir together well.
4. Mash bananas and add to the liquid, stir together.
5. Tip bananas and liquid into dry ingredients and mix until flour is dampened (before mixture is smooth).
6. Place approx. 1/4 cup mixture into muffin cups (I use a silicon or non-stick muffin tray - otherwise you will have to spray each muffin cup first).
7. Bake at 220deg for around 12-15 minutes, until muffins spring back when pressed lightly.



Serving Size: Makes 12 medium sized muffins

Number of Servings: 12

Recipe submitted by SparkPeople user KELLY_NZ.






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