The weather is finally changing and I feel like baking.
It's weekend breakfast time around here! I've got some overripe bananas sitting around screaming for me to do something with them. It's either smoothies or muffins!
Muffins...without a doubt. Let's make a great flavor combination, bananas and chocolate, and make these babies a little healthier. These muffins are a low-carb version of your usual muffin. These total about 22 g of carbs per muffin. You also are keeping the calories down by using low-fat yogurt, a small amount of melted of butter, and mini chocolate chips. By using the smaller chips you save on calories but still get that chocolate bang! I put them on the top of the muffins instead of inside so that you get a nice punch of chocolate when you take a bite.
They are wonderful! Kid friendly? You bet. Hope you enjoy your weekend and try making some wonderful muffins to go along with it.
Banana Chocolate Chip Muffins
Makes 6 servings
½ c mashed bananas
2 T. low fat yogurt
¼ c Splenda
1 ½ T butter, melted
½ t vanilla
¾ c plus 2 T. flour
¾ t baking soda
½ t baking powder
3 T mini chocolate chips
Preheat oven to 375 degrees. Lightly spray a 6 cup muffin tin with cooking spray. In a medium bowl add bananas, yogurt, Splenda, egg, butter, and vanilla. Whisk together until blended.
Add flour, baking soda, and baking powder. Stir until blended, but do not over mix. Spoon batter in to muffin tins. Sprinkle each muffin with a heaping teaspoon of mini chocolate chips.
Bake for 15 minutes, until golden brown. Remove from oven and cool 5 minutes before removing the muffins from the pan.