Banana Chocolate Chip Muffins
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 113.5
- Total Fat: 1.4 g
- Cholesterol: 0.0 mg
- Sodium: 140.1 mg
- Total Carbs: 32.2 g
- Dietary Fiber: 1.1 g
- Protein: 1.4 g
View full nutritional breakdown of Banana Chocolate Chip Muffins calories by ingredient
Introduction
This is a twist on a favorite banana muffin recipe. The chocolate chips add a zing of flavor without sacrificing the nutritional value too much. :) This is a twist on a favorite banana muffin recipe. The chocolate chips add a zing of flavor without sacrificing the nutritional value too much. :)Number of Servings: 12
Ingredients
-
* 1 1/2 cups GF all-purpose flour
* 1 1/4 tsp baking powder
* 1/2 tsp baking soda
* 1/2 tsp ground cinnamon
* 1/8 tsp salt, optional
* 2 egg whites
* 1 cup mashed bananas
* 3/4 cup granulated sugar
* 1/4 cup applesauce
* 1/2 cup mini chocolate chips
Directions
Makes 12 muffins.
Preheat oven to 400 degrees F. Spray a 12-cup muffin tin with nonstick cooking spray. In a large bowl, combine the flour, baking powder, baking soda, cinnamon, salt, and sugar. In a medium bowl, mash the bananas, then add the egg whites and applesauce; mix well. Add the banana mixture to the flour mixture and stir until moistened. Stir in chocolate chips.
Evenly divide the batter into all 12 muffin cups. Bake for 15-18 minutes or until a toothpick inserted in the middle of a muffin comes out clean. Cool for 5 minutes in pan, then transfer to wire rack to finish cooling.
My children love these muffins, which is great because they're healthy, as there is no added oil. :)
Preheat oven to 400 degrees F. Spray a 12-cup muffin tin with nonstick cooking spray. In a large bowl, combine the flour, baking powder, baking soda, cinnamon, salt, and sugar. In a medium bowl, mash the bananas, then add the egg whites and applesauce; mix well. Add the banana mixture to the flour mixture and stir until moistened. Stir in chocolate chips.
Evenly divide the batter into all 12 muffin cups. Bake for 15-18 minutes or until a toothpick inserted in the middle of a muffin comes out clean. Cool for 5 minutes in pan, then transfer to wire rack to finish cooling.
My children love these muffins, which is great because they're healthy, as there is no added oil. :)