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Banana Chocolate Chip Muffins Recipe

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This recipe for Banana Chocolate Chip Muffins is from Klick Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 350º. 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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