Banana Chocolate Chip Muffins
Nutritional Info
- Servings Per Recipe: 17
- Amount Per Serving
- Calories: 93.4
- Total Fat: 4.9 g
- Cholesterol: 27.3 mg
- Sodium: 17.7 mg
- Total Carbs: 9.4 g
- Dietary Fiber: 2.0 g
- Protein: 4.5 g
View full nutritional breakdown of Banana Chocolate Chip Muffins calories by ingredient
Introduction
These are really moist and delicious. They freeze beautifully and can be reheated in the microwave at half power for 30 seconds. These are really moist and delicious. They freeze beautifully and can be reheated in the microwave at half power for 30 seconds.Number of Servings: 17
Ingredients
-
1/3 cup Almond Flour
1/3 cup Vanilla Protein Powder (I use Lean Dessert)
1/3 cup Carbalose Flour
1 Tablespoon Coconut Flour
1/4 cup Whey Low Powder
1/4 cup Splenda Granular
2 teaspoons baking powder
2 eggs
1/2 cup part skim ricotta (I use Polly-O)
1 teaspoon vanilla extract
1/4 teaspoon almond extract
3 small or 2 medium ripe bananas, diced
1/2 cup 72% cocoa chocolate (I use Ghiradelli Twilight Delight)
Directions
Put all of the dry ingredients (except chocolate chips) in the bowl of a food processor and mix to remove lumps.
In a medium bowl, mix all the wet stuff until well combined.
Mix the wet and the dry and then fold in the chips.
Bake in silicone muffin molds (so they won't stick.) Bake at 350 degrees for about 25 to 30 minutes or until golden brown.
Number of Servings: 17
Recipe submitted by SparkPeople user FBSUMMERS.
In a medium bowl, mix all the wet stuff until well combined.
Mix the wet and the dry and then fold in the chips.
Bake in silicone muffin molds (so they won't stick.) Bake at 350 degrees for about 25 to 30 minutes or until golden brown.
Number of Servings: 17
Recipe submitted by SparkPeople user FBSUMMERS.