Today's Baking: Cook Yourself Thin Banana Chocolate Chip Muffins

I ran out of the wonderful blueberry muffins from Hungry Girl's 200 Under 200 so I made these this morning. They are also quite good. My son didn't even notice that they had whole wheat flour in them. Just delicious.

Children can help by pouring the ingredients in the mixer, also by scooping the batter into the muffin pans.

200 calories per muffin

Great all by themselves, without butter!

Banana Chocolate Chip Muffins

1 cup all purpose flour
1 cup whole wheat flour
1/2 cup rolled oats
2 tsp Penzeys Baking Spice*
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 ripe banana, mashed
1/2 cup Splenda Brown Sugar Blend**
2 tbsp vegetable oil
2 large organic eggs
1.25 cups reduced fat buttermilk***
1 tsp pure vanilla extract
2 tbsp chocolate chips****

Preheat oven to 400 degrees F. Line a 12 cup muffin tin with paper liners OR silicone liners (or use a 12 cup silicone muffin pan). Set aside.

In a standing mixer, combine all purpose flour, whole wheat flour, rolled oats, baking spice, baking powder, baking soda, salt and banana and blend on LOW for 2 minutes. Add brown sugar blend, oil, eggs, and buttermilk and blend for 2 minutes on

MED. Add the vanilla and mix until well combined.

Using an ice cream scoop, portion out the batter evenly into the muffin pan and top each muffin with 4 chocolate chips. Bake at 400 degrees for 15 minutes. Once they are baked through, remove from oven and let cool. Serve.

Calories per serving: 200

Risa's notes:

* Original recipe calls for 2 tsp ground cinnamon
** Original calls for light brown sugar
*** This is redundent because buttermilk is naturally low in fat. Use what you can find locally.
**** Use 4 chips per muffin, this may come out to more than 2 tbsp.

Makes 12
Source: Cook Yourself Thin

posted by RisaG 6/18/09