CYT Banana Chocolate Chip Muffin

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 213.2
  • Total Fat: 7.1 g
  • Cholesterol: 31.0 mg
  • Sodium: 326.1 mg
  • Total Carbs: 38.8 g
  • Dietary Fiber: 3.5 g
  • Protein: 6.1 g

View full nutritional breakdown of CYT Banana Chocolate Chip Muffin calories by ingredient


Introduction

from the Cook Yourself Thin cook book - slightly modified from the Cook Yourself Thin cook book - slightly modified
Number of Servings: 12

Ingredients

    2 C flour blend (equal parts of white flour, wheat flour, and wheat germ)
    1/2 C rolled oats
    2 tsp ground cinnamon
    2 tsp baking powder
    1 tsp baking soda
    1/2 tsp salt
    2 ripe bananas
    1/4 C chopped walnuts
    1/2 C light brown sugar
    2 T vegetable oil
    2 large omega-3 eggs
    1 1/4 C low fat buttermilk
    1 tsp pur vanilla extract
    approx. 84 semi-sweet chocolate chips (about 1 1/2 oz)

Directions

Preheat oven to 400 degrees. Line 12 muffin trays with paper liners.

In a standard mixer mash bananas then combine flour blend, oats, ground cinnamon, baking powder, baking soda, and salt. Blend on low speed for 2 minutes. Add Walnuts, brown sugar, oil, eggs and low fat buttermilk. Blend on medium speed for 2 minutes. Add vanilla extract and mix until well combined.

Fill muffin cups equally and top each muffin with about 7 chocolate chips. Bake at 400 degrees for 15 minutes or until a toothpick comes out clean. Let cool, then serve. They freeze very well. I freeze them in packs then take them out each week for quick breakfast in the morning with some fruit.

Serving Size: make 12 muffins

Number of Servings: 12

Recipe submitted by SparkPeople user ECUDESIGN.