Low Fat Banana Chocolate Chip Muffins |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 36 |
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These vegan muffins are low in fat, low in cholesterol and low in sodium, but still taste pretty good, especially fresh out of the oven! When baked in mini muffin pans, each muffin is equivalent to about one carbohydrate serving (or one carbohydrate exchange) for diabetic diets. Ingredients:
1 c all purpose flour |
1 c whole wheat flour |
3/4 c sugar |
1 tbsp baking powder |
1/2 tsp baking soda |
1/2 salt |
1 c chocolate chips (or chopped walnuts, if you like walnuts better) |
2 tbsp flaxseed, ground |
6 tbsp water |
1/4 c milk |
1 tbsp vinegar |
1 tsp vanilla |
1/4 c applesauce |
1 1/2 c mashed banana, about 3 medium bananas |
Directions:
1. Preheat the oven to 350°F.
2. In a large bowl, stir together the dry ingredients.
3. Stir in the chocolate chips (or walnuts).
4. In a medium sized bowl, combine the ground flaxseed and water and beat with a fork or whisk until thick and gelatinous, about 2 minutes. (Note: the flaxseed and water can be replaced with 2 large eggs, in which case there's no need to beat for so long - just beat until the yolks and whites are combined).
5. Add the milk, vinegar and vanilla to the flaxseed mixture and mix well.
6. Add the applesauce and mashed banana to the flaxseed mixture.
7. Make a well in the center of the flour mixture and stir in the flaxseed mixture, all at one time.
8. Stir only enough to moisten the dry ingredients.
9. Spoon the mixture into mini muffin pans.
10. Bake on the middle rack of the oven for about 20 minutes, or until the muffin tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
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