SKINNY BANANA-CHOCOLATE CHIP MUFFINS
85% less sat fat • 66% less fat • 38% fewer calories than the original recipe. More banana for natural sweetness and whole wheat flour makes muffins better than ever!
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 40m
Yield 12
Number Of Ingredients 14
Steps:
- Heat oven to 375°F. Spray bottoms only of 12 regular-size muffin cups with cooking spray, or line with paper baking cups.
- In large bowl, mix flour, 2/3 cup sugar, baking powder, baking soda, 1/2 teaspoon cinnamon and salt.
- In medium bowl, beat bananas, egg whites, oil, milk and vanilla with fork until smooth. Stir into flour mixture just until flour is moistened. Gently stir in chocolate chips. Divide batter evenly among muffin cups.
- In small bowl, mix topping ingredients. Sprinkle evenly over batter in cups.
- Bake 20 to 24 minutes or until light golden brown and toothpick inserted in center comes out clean. Immediately remove muffins from pan to cooling rack.
Nutrition Facts : Calories 210, Carbohydrate 33 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Muffin, Sodium 160 mg, Sugar 18 g, TransFat 0 g
SKINNY BANANA CHOCOLATE CHIP MUFFINS
So moist and chocolatey, these muffins are only 200 calories each! It's the perfect way to use up those ripe bananas!
Provided by Chungah Rhee
Categories breakfast
Yield 15 muffins
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F. Line a 12-cup standard muffin tin with paper liners or coat with nonstick spray; set aside. In a large bowl, combine flour, baking powder, baking soda, salt, nutmeg, and cinnamon. In a large glass measuring cup or another bowl, whisk together vegetable oil, Wholesome Organic Stevia, eggs and vanilla. Fold in bananas until just combined. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Add 1/2 cup chocolate chips and gently toss to combine. Scoop the batter evenly into the muffin tray. Sprinkle with remaining 1/4 cup chocolate chips. Place into oven and bake for 15-17 minutes, or until a tester inserted in the center comes out clean. Remove from oven and cool on a wire rack.
SKINNY BANANA CHOCOLATE CHIP QUINOA MUFFINS
Perfectly soft and tender, these skinny banana chocolate chip muffins are naturally gluten-free and vegan, studded with dark chocolate chips and sweetened with banana!
Provided by Alyssa
Categories Snack
Time 35m
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F. Lightly grease a 12-cup muffin tin and set aside.
- In a large mixing bowl, combine mashed banana, flaxseed meal, water, honey, vanilla and 3 tablespoons almond milk. Beat until smooth. Set aside and let rest for 5 minutes.
- Once rested, add in flours, baking powder, salt and cinnamon to the bowl with the wet ingredients. Mix until just incorporated. If batter feels dry, add more almond milk 1 tablespoon at a time until the batter resembles a thick pancake batter. Fold in chocolate chips.
- Spoon muffin mixture into prepared pan, filling each cup 3/4 of the way full.
- Bake on center rack fro 25 minutes, until a toothpick inserted into the center of one comes out clean.
- Let cool in the pan for 3 minutes, then transfer to a wire rack and cool completely.
- I enjoyed these muffins slightly warm, so reheat if desired, or enjoy them as is!
Nutrition Facts : ServingSize 1 g, Calories 191 kcal, Carbohydrate 35 g, Protein 3 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 76 mg, Fiber 2 g, Sugar 15 g
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