Banana Chocolate Chip Muffins |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This is a breakfast muffin from the Cook Yourself Thin cookbook. Very flavorful and filling for a low-fat food. The recipe was typed exactly as it is in the cookbook. Ingredients:
1 cup all-purpose flour |
1 cup whole wheat flour |
1/2 cup rolled oats |
2 teaspoons ground cinnamon |
2 teaspoons baking powder |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 ripe banana, mashed |
1/4 cup chopped walnuts |
1/2 cup light brown sugar |
2 tablespoons vegetable oil |
2 large organic eggs |
1 1/4 cups 2% buttermilk |
1 teaspoon pure vanilla extract |
2 tablespoons chocolate chips |
Directions:
1. Preheat the oven to 400 degrees. Line a 12 muffin tray with paper liners. Set aside.
2. In a standing mixer, combine the all purpose flour, wheat flour, rolled oats, ground cinnamon, baking powder, baking soda, salt and mashed banana and blend on low speed for 2 minutes. Add the walnuts, brown sugar, vegetable oil, eggs, and reduced fat buttermilk and blend for 2 minutes on medium speed. Add the vanilla extract and mix until well combined.
3. Using an ice cream scoop, portion the batter evenly into the muffin tin and top each muffin with 3 to 4 chocolate chips. Bake at 400 degrees for 15 minutes. Once they are baked through, remove them from the oven and let cool. Serve.
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