Chocolate Chip Banana Muffins, from Rissa

Banana Chocolate Chip Muffins

Yield: 18 Muffins

 

Nutrition

Calories: 99

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

 

Ingredients

2 Bananas

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!

Therese’s White Wheat Banana Bread with Dark Chocolate Chips

Therese’s White Wheat Banana Bread with Dark Chocolate Chips*

Yield: 16 slices

Nutrition per slice (59 grams)

Calories: 105.5

Fat: 2.2 g

Sodium: 182.3 mg

Total Carbs: 18.1 g

Fiber: 2.5 g

Sugar: 5.4 g

Protein: 3.2 g

2 bananas mashed (around 200g)

1 banana Chobani 2 % Greek yogurt (I use 6 oz plain 0% Chobani if I am out of banana)

½ cup unsweetened applesauce

1 tsp vanilla

1 tsp almond extract (you can double the vanilla if you don’t have almond)

½ tsp kosher salt

2 tsp cinnamon

2 tsp baking powder

1 tsp baking soda

2 cups white wheat flour (I use King Arthur and love it)

¼ cup unsweetened almond milk

¾ cup water

¼ cup baking Stevia or Splenda

½ cup (90 grams) dark or semi sweet chocolate chips

Preheat oven to 350°. Grease a loaf pan, or two. I used two 8×6’s. You can use any combination of pans you have, or even make this recipe into muffins.

Mash banana and mix in all other wet ingredients, then add in all dry ingredients into the same bowl. Add in chocolate chips and pour into prepared pans. Bake for around 35 minutes or until a knife poked into the center comes out clean. Try not to eat it all in one sitting. Enjoy!

*be warned, this stuff is like crack (for me at least) its so hard for me not to eat a piece after every meal! I put mine into plastic bags and into the freezer immediately after making it and just microwave a piece whenever I want one. It helps to keep it out of sight, or it’d literally be gone in one day!