Low Fat Banana Chocolate Chip Muffins

Well I don’t know about you, but I am always happy to see Friday roll around.  For me it means the end of another work week, the  start of another wonderful weekend and it means time for ….Fiesta Friday!!  So come on over and join us at Angie’s place, The Novice Gardener.  We will be cooking and baking up a storm and bringing all kinds of wonderful dishes to try.

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This week I am bringing something a little more on the healthy side.  My mom always baked everything with lots of sugar and butter.  I grew up eating her wonderful pies, kolaches, cakes, cinnamon rolls …back then we did not know or think about anything low-fat, gluten-free etc.  It has been hard for me to go from baking the way I was taught, to now trying to bake without sugar and butter …to use sugar substitutes and whole wheat.  Healthier eating is not always easy, but it is good and good for you!  You can make and like delicious baked goods without all the calories and fat.

Like these delicious low-fat banana muffins …yummy!  I added some chocolate chips …I just couldn’t resist a little chocolate in the mix.  😉

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Low Fat Banana Chocolate Chip Muffins

  • Servings: 12
  • Difficulty: easy
  • Print

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Ingredients:

1 1/4 cups mashed ripe banana
2/3 cup honey
2 Tablespoons nonfat yogurt
2 Tablespoons unsweetened applesauce
2 large egg whites
1 teaspoon vanilla extract
13/4 cup whole wheat pastry flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 cup mini chocolate chips

Directions:

1. Preheat oven to 350 degrees F. Spray 12 cup muffin pan with cooking spray or use muffin liners.

2. Mix first 6 ingredients (wet) together in a medium bowl.

3. In a separate bowl, whisk together remaining dry ingredients (except for chocolate chips); add dry ingredients to wet and mix just until blended together (don’t over-mix).

4. Pour batter into prepared muffin tins. Sprinkle top of each batter cup with the mini chocolate chips. Bake 15 to 18 minutes, or until toothpick inserted into center of muffin comes out clean. Cool for 10 minutes in pan and then remove muffins to a rack to cool completely.

Happy Baking!

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40 comments

  1. Hi Arlene, Just wanted to let you know that I tried out your recipe for low fat muffins today with a little alteration. I skipped the egg-whites and apple sauce and just doubled the yoghurt that you have used. I also didn’t add chocolate chips as I didn’t have any at hand. It turned out delicious. Thank you. 🙂

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