Low Sugar Banana-Chocolate Chip Muffins |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I adapted this recipe from Banana-Chocolate Chip Muffins using agave nectar instead of sugars and wheat germ in place of some of the flour. Thanks to Manda for posting original recipe. Ingredients:
3 medium very ripe bananas |
1 egg |
2/3 cup agave nectar (i use light amber) |
1 cup flour |
1/2 cup wheat germ |
2 teaspoons nutritional yeast (optional) |
1 teaspoon baking soda |
1 teaspoon salt |
2 -3 tablespoons chocolate chips |
2 tablespoons chopped walnuts (optional) |
Directions:
1. Preheat oven to 325 degrees.
2. Lightly coat 12-18 muffin tin liners with cooking spray and place in muffin tin.
3. In large bowl, mash bananas with fork.
4. Whisk in egg, milk, and agave nectar.
5. In separate bowl, combine flour, wheat germ, nutritional yeast (optional), baking soda, and salt.
6. Add flour mixture to banana mixture and combine well.
7. Fold in chocolate chips and walnuts.
8. Spoon equal amounts of batter into 12-18 muffin cups.
9. Bake 30 minutes or until toothpick inserted in center comes out clean.
10. Allow to cool slightly in pan, then remove to wire rack.
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