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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 131.2
  • Total Fat: 3.3 g
  • Cholesterol: 0.2 mg
  • Sodium: 230.7 mg
  • Total Carbs: 24.0 g
  • Dietary Fiber: 2.0 g
  • Protein: 3.2 g

View full nutritional breakdown of Banana Chocolate Chip Muffin or Bread from MTNGRL calories by ingredient
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Banana Chocolate Chip Muffin or Bread from MTNGRL

Submitted by: MTNGRL

Introduction

This recipe is modified from the Healthy Calendar Diabetic Cooking cook book & meal plan. This recipe is modified from the Healthy Calendar Diabetic Cooking cook book & meal plan.
Number of Servings: 16

Ingredients

    Cooking Spray
    1 1/2 cups ripe mashed bananas ****
    2 Tablespoon canola oil
    1/4 cup buttermilk, low fat
    4 egg whites
    1 cup whole wheat flour ****
    1/2 cup regular flour ****
    1/2 cup 1 minute quick oats
    1/2 cup sugar ****
    2 teaspoons baking powder
    1 teaspoon baking soda
    1/2 teaspoon salt
    1/3 cup mini chocolate chips (reserve about 1 tablespoon)

    ****NOTES****

    I used 4 very ripe Bananas

    I used 1 cup WHITE whole wheat flour & 1/2 cup regular flour sifted together but you could use all regular flour.

    I substituted Splenda Baking Blend for the sugar but couldn't figure out how to add 1/2 cup to the recipe! If made with Splenda Blend the nutritional data may be different.

    Be sure to reserve some of the chips to sprinkle on top.

    Exchanges are 1/2 fat and 1 1/2 carbohydrate

Directions

This recipe makes 16 muffins or 16 slices from a 8X4 inch loaf pan.

Spray loaf pan with cooking spray or line muffin pan with papers. Preheat oven to 350 degrees.

1.In a medium bowl or food processor, mash the bananas and add oil, buttermilk, and egg whites until well combined. Set aside.
2. In a large bowl combine flours, oats, sugar or Splenda Baking Blend, baking powder, baking soda and salt.
3. Make a well in the center of the dry ingredients. Add the banana mixture all at once and mix well.
4. Stir in 1/3 cup chocolate chips, reserving some of the chips for the top of the loaf or cupcakes. Sprinkle the reserved chips on top of the batter. I used 2 chips per cupcake.
5. Bake in preheated oven for 25-28 for cupcakes or 50-60 minutes for loaf pan. Do not over bake. Toothpick inserted in center should come out clean.


Number of Servings: 16

Recipe submitted by SparkPeople user MTNGRL.






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