Banana Chocolate Chip Muffins (Light)

From: Tammy in Powell

On Aug 27, 2008

These make a great after-school snack. I used all whole wheat pastry flour and 1/3c sucanat instead of the sugar. I also used silken tofu (blended first) instead of yogurt. Topping each muffin with coarse raw (turbinado) sugar before baking makes a great crunchy crust.

From: Chef #785305

On Mar 8, 2008

These were so moist and delicious. I substituted apple sauce for the oil and used low fat banana yogurt. I'm making more tomorrow!

From: Boomette

On Feb 19, 2008

I used 1/3 cup sugar and I used no-fat plain yogurt. I let the muffins 17 minutes in the oven. Then I tried to remove it from the pan. Only 4 came out and I was glad. Cause they were so moist that they lose their shape LOL So the other ones, I let them cool in the pan. They didn't rise a lot but at least now they keep their shape. I'm wondering if it would have needed more than 17 minutes of cooking. They're so moist and very tasty. Thanks Redsie Made for Zaar Star Game.

From: justcallmetoni

On Jan 2, 2007

These were just terrific and enjoyed both by me and my non-calorie counting family. In general, my target for baked goods is about 125 calories and 3-4 grams of fat so I made a couple of substitutions. With my very sweet overripe bananas, I was able to reduce the sugar by a tablespoon, also replaced half the oil with applesauce, used non-fat sour cream and 1/3 of the white flour for whole wheat to add a little fiber. The muffins were moist and light and tender and had lots of good flavor. I used mini chips which also help me spread the 1/4 cup of chips around the full dozen. Thanks Redsie, will cerainly make these again.