Chocolate Chip & Banana Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 cups self-raising flour1/2 cup Splenda1/2 cup Chocolate chips (preferably dark)dash of salt100 grams butter1 cup Calcitrim (or another skim) milk1 medium egg1 tsp vanilla extract/essence1 cup bananas (2-3 bananas), mashed
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.
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.
Nutritional Info 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
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