Tuesday, June 16, 2009

Not So Big Bad Banana Muffins

I made 4 batches of these today. I tricked the kids with the 50/50 whole wheat and white flour and they loved them. I am freezing the rest for an easy breakfast on a busy morning this summer!
Not So Big Bad Banana Muffins
3/4 cup Whole Wheat Flour
3/4 Cup White Flour
3/4 cup Sugar
1 1/4 teaspoons Baking Powder
1/2 teaspoon Baking Soda
1 teaspoon Ground Cinnamon
1 Egg
2 Large Bananas, mashed
1/2 cup Applesauce
1/4 cup Chocolate Chips
Preheat oven to 350 degrees F. Lightly grease entire cupcake or muffin tin including the top of the pan with non-stick cooking spray. In a large bowl, stir together flour, baking powder, baking soda, and cinnamon. In another bowl mix egg, sugar, applesauce, and bananas. Add wet to dryand stir just until combined. (A few lumps are fine.) Fold in chocolate chips. Pour batter into prepared tin, filling all the way to the top. Fill unused cups with 1/3 cup water to prevent burning. Bake in preheated oven for 30-35 minutes or until a toothpick inserted into center comes out clean. Turn onto a wire rack and allow to cool before serving.
Notes: You can freeze these muffins and pop them in the microwave for 30 seconds for a great, easy breakfast.
Makes 10 servings at 3 Weight Watchers Points each.

1 comment:

Jenn said...

Mmm, I love banana bread and muffins - I'm definitely going to try this out!