Banana Chocolate Chip Muffins
Yield: 18 Muffins
Fat: 1.8 g
Sodium: 8.7 mg
Total Carbohydrates: 16.9 g
Fiber: 2.3 g
Sugar: 5.9 g
Protein: 3.8 g
½ cup Applesauce
6 oz plain 0% Chobani Greek yogurt
1 cup Water
2 tsp Vanilla/Almond extract
1 ¼ tsp Stevia (the concentrated kind, or use ¼ cup baking Stevia)
2 ½ cups White Whole Wheat Flour
½ tsp Salt
½ tsp Baking Soda
2 tsp Baking Powder
2 Tb Dry Buttermilk
90 g (about 1/2 cup) Chocolate Chips
These are mini muffins, and roughly 3 equal one large muffin
- Preheat oven to 425°
- Grease muffin tins with nonstick cooking spray. You can use muffin liners, but the muffins stick to them and don’t peel off easily because of the low fat content.
- Mix up wet ingredients.
- Mix up dry ingredients.
- Gently incorporate/fold the wet ingredients into the dry. Try not to over mix, just fold intil you don’t see any more flour streaks.
- Spoon batter into the muffin tins.
- Put muffins into the 425° oven and reduce heat to 400°.
- Bake for 17-20 minutes or until golden and a toothpick comes out clean.
These muffins are so darn yummy! They are great as is, but you can also switch the flavorings and make them however you want. Leave out the chocolate chips and add in other things such as lemon extract and 1 cup blueberries, orange zest and 1 cup cranberries, 1 cup shredded carrots and carrot cake spices, 1 cup pumpkin puree and pumpkin pie spices (leave out one banana or it might be too wet). They are good in all these forms, I know, I’ve tried them all! You can also leave out ¼ cup of the flour and substitute ¼ cup of unsweetened cocoa and make them chocolate muffins! I’d love to try a double chocolate muffin next. I also might try and experiment with some other flours that are gluten free. That’s on my list of to-do’s for this week!