Banana Chocolate Chip Muffins

Banana Chocolate Chip Muffins
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Nutritional Info
  • Servings Per Recipe: 22
  • Amount Per Serving
  • Calories: 105.4
  • Total Fat: 2.5 g
  • Cholesterol: 19.6 mg
  • Sodium: 176.5 mg
  • Total Carbs: 20.0 g
  • Dietary Fiber: 1.7 g
  • Protein: 2.7 g

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


This recipe is from the book Cook Yourself Thin This recipe is from the book Cook Yourself Thin
Number of Servings: 22


    *Whole Wheat Flour, 1 cup (remove)
    *Flour, white, 1 cup (remove)
    Oats, .5 cup (remove)
    Cinnamon, ground, 2 tsp (remove)
    Baking Powder, 2 tsp (remove)
    Baking Soda, 1 tsp (remove)
    Salt, .5 tsp (remove)
    Banana, fresh, 2 medium (7" to 7-7/8" long) (remove)
    Brown Sugar, .5 cup, packed (remove)
    *Canola Oil, 2 tbsp (remove)
    Egg, fresh, 2 large (remove)
    *Buttermilk, nonfat, 1.25 cup (remove)
    Vanilla Extract, 1 tsp (remove)
    Hershey's Special Dark Chocolate Chips, 2 tbsp (remove)


Preheat oven to 400 degrees, line 2 12-muffin trays with paper lines (you'll have 2 empty ones - fill with water)
Combine the all-purpose flour, wheat flour, rolled oats, ground cinnamon, baking powder, baking soda, salt, and mashed banana and blen on low speed for 2 mins. Add the walnuts (optional), brown sugar, vegetable oil, eggs, and nonfat buttermilk and blend for 2 minuts on medium speed. Add the vanilla extract and mix until well combined. 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 they are baked through, remove them from the oven and let cool. Serve.

Number of Servings: 22

Recipe submitted by SparkPeople user CHERYLLTS.

Member Ratings For This Recipe

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    Awright - 12/4/19