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Banana Chocolate Chip Muffins Recipe

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This recipe for Banana Chocolate Chip Muffins, by , is from Klick Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joyce Swenson
Added: Saturday, March 21, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Canola cooking spray
1 cup plus 2 tablespoons all-purpose flour
6 tablespoons ground flaxseed
2/3 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup mashed extra-ripe bananas
1 large egg
1/4 cup (1/2 stick) butter, melted
1/4 cup fat-free or light sour cream
2 teaspoons vanilla extract
1/4 cup low-fat milk
1/2 cup mini semisweet chocolate chips

Directions:
Directions:
1. Preheat oven to 350. Line 12 muffin cups with foil liners or spray muffin cups with canola spray.
2. Combine flour, flaxseed, sugar, baking powder and salt in a large mixing bowl and stir with a fork.
3. In a separate bowl with an electric miser combine mashed bananas, egg, melted butter, sour cream, vanilla extract and milk. Add dry ingredients to banana mixture with a heavy spoon or while beating on low speed just until blended (do not overmix). Stir in chocolate chips.
4. Use 1/3 cup measure to fill muffin cups 3/4 full. Bake muffins until the tops are pale golden and tester inserted into a center comes out with some melted chocolate attached, but not crumbs. About 30 minutes. Let cool. Per muffin 199 calories, 4 g protein, 31 g. carbohydrate,7.5 g total fat, 4 g saturated fat, 29 mg cholesterol, 162 mg sodium, 2.5 g fiber

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
30 minutes if you also grind your own flaxseed.
Personal Notes:
Personal Notes:
I started to make these last summer. We like them and they are great keep your digestive system in great shape. I have used different flavors of chips, not always chocolate. They freeze well and I usually make a double recipe.

 

 

 

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