When I was in Philadelphia visiting with my cousin and his girlfriend. I was looking on her bookshelf in her apartment and spotted the cookbook “Cook Yourself Thin”. After looking through the book I copied the ISBN and title down and put it on my list of “must haves”. As soon as I got home from our trip I went on half.com and ordered me a copy for $5! The first recipe I made out of it was this one. I’m not big on baking from scratch (which you can probably tell by now), but I wanted to give this one a try… it looked like it would make for a nice low-cal breakfast or snack! Which it did indeed. These muffins are only 200 calories each–which is great considering most muffins on average are around 500+ calories each! I will tell you that they are very dense and not as fluffy as most, but besides that they are great (next time I would add a few more calories to the recipe by adding more chocolate chips)!
Banana Chocolate Chip Muffins
- 1 cup all-purpose flour
- 1 cup wheat flour
- ½ cup rolled oats
- 2 teaspoon ground cinnamon
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ripe banana mashed
- ¼ cup chopped walnuts
- ½ cup light brown sugar
- 2 tablespoon vegetable oil
- 2 large eggs
- 1-¼ cups reduced-fat buttermilk
- 1 teaspoon pure vanilla extract
- 60 chocolate chips
- Preheat the over to 400 degrees. Line a 12-muffin ray with paper liners.
- In a stand mixer, combine the all-purpose flour, wheat flour, rolled oats, ground cinnamon, baking powder, baking soda, salt, and mashed banana and blend on low speed for 2 minutes. Add the walnuts, brown sugar, vegetable oil, eggs, and reduced-fat buttermilk and blend for 2 minutes on medium speed. Add the vanilla extract and mix until well combined.
- Using an ice cream scoop, portion the batter evenly into the muffin tin and top each muffin with 4-5 chocolate chips.
- Bake at 400 degrees for 15 minutes. Once they are baked through, remove them from the oven and let cool.