Monday, July 23, 2012

In the Kitchen with Jason: Banana Chocolate Chip Muffins

We are suckers for a good chocolate/banana muffin. It was with much happiness that we found this recipe, as it is much healthier than other recipes we have found in the past.

You lose a lot of chocolate chips when they are sprinkled on top like this so we changed the recipe a bit to have them mixed in on the inside. We don't have a pic of that, but this is how we made them the first time, with the chips on top.

  • 1 cup (about 2) mashed bananas
  • 1/4 cup plain low-fat yogurt
  • 1/2 cup Splenda granulated sweetener
  • 1 large egg
  • 1 large egg white
  • 3 Tbsp butter, melted
  • 1 tsp vanilla extract
  • 1 3/4 cups flour
  • 1 1/2 tsp baking soda
  • 1 tsp baking powder
  • 6 tablespoons mini chocolate chips
    • If you do not have mini chips, you can use normal-sized chips chopped up.
  • Preheat oven to 375 degrees.
  • Lightly spray muffin pan with cooking spray.
  • In a bowl, whisk together the banana, yogurt, Splenda, egg, egg white, butter, and vanilla extract.
  • In a different large bowl, mix together flour, baking soda, and baking powder.
  • Leave a well in the center of the dry ingredients and pour in the wet ingredients.
  • Stir just until the dry ingredients are moistened.
  • Add in the chocolate chips and stir as little as possible to incorporate them.
  • Spoon batter equally into the muffin cups.
  • Bake for 15 minutes.
  • Cool for 5 minutes and then remove to a wire rack.
  • Serving size: 1 muffin
  • Servings per recipe: 12
  • Calories per serving: 155
  • This recipe was found in the Eat What You Love cookbook.
Please enjoy!

-Chef Jason

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