Cook yourself thin nutless banana muffins

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Nutritional Info

Servings Per Recipe: 20
Amount Per Serving
Calories: 105.2

Total Fat: 2.9 g
Cholesterol: 21.9 mg
Sodium: 134.1 mg
Total Carbs: 19.1 g
Dietary Fiber: 1.5 g
Protein: 2.5 g

View full nutritional breakdown of Cook yourself thin nutless banana muffins calories by ingredient

Introduction

This is a muffin adapted from a Cook Yourself Thin recipe. I left the nuts out because not everyone in my house can eat them plus they add fat. This is a muffin adapted from a Cook Yourself Thin recipe. I left the nuts out because not everyone in my house can eat them plus they add fat.

Number of Servings: 20

Ingredients

1 cup all-purpose flour

1 cup whole-wheat flour

1/2 cup rolled oats

2 teaspoon ground cinnamon

2 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 ripe banana, mashed

1/2 cup light brown sugar

2 tablespoons vegetable oil

2 large eggs

1 1/4 cups reduced-fat buttermilk

1 teaspoon pure vanilla extract

2 tablespoons chocolate chips

Directions

1. Preheat the oven to 400 degrees. Line a 12-muffin tray with paper liners. Set aside.

2. In a standing mixer, combine the all-purpose flour, whole-wheat flour, rolled oats, ground cinnamon, baking powder, baking soda, salt and mashed banana, and blend on low speed for 2 minutes. Add the brown sugar, vegetable oil, eggs and reduced-fat buttermilk, and blend for 2 minutes on medium speed. Add the vanilla extract and mix until well combined.

3. Using an ice cream scoop, portion the batter evenly into the muffin tin, and top each muffin with 3 to 4 chocolate chips. Bake at 400 degrees for 15 minutes. Once muffins are baked through, remove them from the oven and let cool. Serve.

Number of Servings: 20

Recipe submitted by SparkPeople user WENDYSTARR.