"Healthified" Banana-Chocolate Chip Muffins
Recipe from
Betty Crocker
More banana for natural sweetness and whole wheat flour makes muffins better than ever! It has 85% less sat fat, 66% less fat, and 38% fewer calories than the original recipe.
Servings:
12 muffins
Prep Time:
15 mins
Total Time:
40 mins
Ingredients
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Muffinssee savings
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1 2/3 cupsGold Medal® whole wheat floursee savings
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2/3 cupsugarsee savings
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1 teaspoonbaking powdersee savings
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1/2 teaspoonbaking sodasee savings
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1/2 teaspoonground cinnamonsee savings
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1/4 teaspoonsaltsee savings
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1 cupmashed very ripe bananas (2 to 3 medium)see savings
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3egg whitessee savings
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1/4 cupcanola oilsee savings
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1/4 cupfat-free (skim) milksee savings
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1 teaspoonvanillasee savings
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1/3 cupminiature semisweet chocolate chipssee savings
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Toppingsee savings
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1 tablespoonsugarsee savings
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1/8 teaspoonground cinnamonsee savings
Directions
1.
Heat oven to 375 degrees F. Spray bottoms only of 12 regular-size muffin cups with cooking spray, or line with paper baking cups.
2.
In large bowl, mix flour, 2/3 cup sugar, baking powder, baking soda, 1/2 teaspoon cinnamon and salt.
3.
In medium bowl, beat bananas, egg whites, oil, milk and vanilla with fork until smooth. Stir into flour mixture just until flour is moistened. Gently stir in chocolate chips. Divide batter evenly among muffin cups.
4.
In small bowl, mix topping ingredients. Sprinkle evenly over batter in cups.
5.
Bake 20 to 24 minutes or until light golden brown and toothpick inserted in center comes out clean. Immediately remove muffins from pan to cooling rack.
Nutrition information
Per serving: Calories 210 (Calories from Fat 60); Total Fat 6g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 0mg; Sodium 160mg; Total Carbohydrate 33g (Dietary Fiber 3g, Sugars 18g); Protein 3g. Daily Values: Vitamin A 0%; Vitamin C 0%; Calcium 4%; Iron 6%. Exchanges: 1 Starch; 1 1/2 Other Carbohydrate. Carbohydrate Choices: 2.
Percent Daily Values are based on a 2,000 calorie diet
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