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Wednesday, February 19, 2014

Skinny Banana Chocolate Chip Muffins


I found this recipe a couple weeks back on Pinterest (of course) for Skinny Banana Chocolate Chip Muffins. The original recipe was from a blog called Shugary Sweets, and I followed that recipe to a T (link below).  I absolutely love muffins, so finding a recipe that was low in fat, and low in Weight Watcher points, was a miracle! I used a mini muffin pan and ended up having enough muffins to start my own bakery, but they do freeze well. I would still recommend the mini muffin, it was the perfect size for a morning snack!

  Ingredients

  • 2 Tbsp Honey
  • 1/4 Cup Agave Nectar
  • 1 large egg
  • 1 Tsp Vanilla Extract
  • 3 large Bananas, mashed
  • 1 Cup All-Purpose Flour
  • 1 Cup Whole Wheat Flour
  • 1 Tsp Baking Powder
  • 1 Tsp Baking Soda
  • 1/2 Tsp Kosher Salt
  • 6 oz Vanilla Greek Yogurt
  • 1/2 Cup Mini Semi-Sweet Chocolate Morsels
  Recipe
  • Preheat oven to 350 Degrees
  • In a large mixing bowl, beat honey, agave nectar, egg, vanilla and banana until blended. Add flours, baking powder, baking soda, salt, and yogurt. Beat for 1-2 minutes until fully combined. 
  • Fold in chocolate morsels.
  • Grease cupcake tin with nonstick baking spray. Spoon batter into each tin (about 1/4 cup). 
  • Bake for 18-20 minutes. For mini muffins, bake 11-13 minutes.
  •  Remove and cool on wire rack. Store in an airtight container for up to 5 days or freeze for later use.
Makes 40 mini muffins 

Nutritional Info: 1 Muffin, 59.8 Calories, 1.1 Grams of Fat, 11.6 Carbs, 1 Fiber, 1.4 Protein 
Weight Watchers: 1 Point per muffin 




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