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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 110.7
  • Total Fat: 3.5 g
  • Cholesterol: 17.7 mg
  • Sodium: 205.2 mg
  • Total Carbs: 19.5 g
  • Dietary Fiber: 1.3 g
  • Protein: 2.2 g

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

Submitted by: SLPFREY

Introduction

A slight twist on Chicklet14580's Lowfat Banana Muffins - I had to make a few tweaks and add some chocolate & pecans to get my self-proclaimed muffin-hater husband to even taste these. Now he loves them with coffee for breakfast!

Quick tip: Occasionally I throw ripe bananas in the freezer to use for cooking/smoothies, etc. If you thaw two med. size frozen bananas in the microwave for about 30-45 seconds, you'll have the perfect consistency for the muffins, with very little need for mashing. Also, because I only had 3/4 C of bananas on hand, I substituted the remainder of the cup (the original recipe called for) with applesauce and the muffins came out perfectly moist. You could make the recipe with 1 C. Bananas & 1/2 C. Applesauce, or (if you're low on one or the other) substitute a little of each with the other to reach 1 1/2 Cups total (banana & apple sauce).

Also, to make the recipe even more healthy, feel free to substitute whole-wheat flour for the white flour and/or substitute the 1 large egg with 2 large egg whites to reduce the fat from the yolk. You can also reduce the pecans & chocolate to 1/8 cup each.
A slight twist on Chicklet14580's Lowfat Banana Muffins - I had to make a few tweaks and add some chocolate & pecans to get my self-proclaimed muffin-hater husband to even taste these. Now he loves them with coffee for breakfast!

Quick tip: Occasionally I throw ripe bananas in the freezer to use for cooking/smoothies, etc. If you thaw two med. size frozen bananas in the microwave for about 30-45 seconds, you'll have the perfect consistency for the muffins, with very little need for mashing. Also, because I only had 3/4 C of bananas on hand, I substituted the remainder of the cup (the original recipe called for) with applesauce and the muffins came out perfectly moist. You could make the recipe with 1 C. Bananas & 1/2 C. Applesauce, or (if you're low on one or the other) substitute a little of each with the other to reach 1 1/2 Cups total (banana & apple sauce).

Also, to make the recipe even more healthy, feel free to substitute whole-wheat flour for the white flour and/or substitute the 1 large egg with 2 large egg whites to reduce the fat from the yolk. You can also reduce the pecans & chocolate to 1/8 cup each.

Number of Servings: 12

Ingredients

    1 cup flour
    1 tbsp baking powder
    1/2 tsp baking soda
    1/8 tsp salt
    3/4 cup mashed bananas
    1/4 sugar
    1 large egg
    1/2 tsp vanilla extract
    1/2 cup applesauce, unsweetened
    1/4 cup pecans, chopped
    1/4 cup semi-sweet chocolate chips

Directions

Preheat oven to 350 degrees F. Grease muffin pan or line with paper muffin liners.

In medium bowl combine flour, baking powder, baking soda, and salt together.

In separate bowl, combine banana, sugar, egg, and vanilla extract. Blend until well mixed. Add applesauce.

Slowly combine dry mixture to banana mixture. Blend well.

Add chocolate chips and pecans and gently stir into batter.

Scoop batter into (12) prepared muffin cups. Bake 15-20 minutes or until a toothpick inserted in the center of a muffin comes out clean. Let cool before serving.

Makes 12 Servings


Number of Servings: 12

Recipe submitted by SparkPeople user SLPFREY.






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