Banana Chocolate Chip Muffins Recipe #379156
This is a breakfast muffin from the "Cook Yourself Thin" cookbook. Very flavorful and filling for a low-fat food. The recipe was typed exactly as it is in the cookbook.
by 2FrenchCats
45 min | 30 min prep
SERVES 12 , 12 muffins
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1/2 cup rolled oat
- 2 teaspoons ground cinnamon
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 ripe banana, mashed
- 1/4 cup chopped walnuts
- 1/2 cup light brown sugar
- 2 tablespoons vegetable oil
- 2 large organic eggs
- 1 1/4 cups 2% buttermilk
- 1 teaspoon pure vanilla extract
- 2 tablespoons chocolate chips
- Preheat the oven to 400 degrees. Line a 12 muffin tray with paper liners. Set aside.
- In a standing 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 3 to 4 chocolate chips. Bake at 400 degrees for 15 minutes. Once they are baked through, remove them from the oven and let cool. Serve.
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5 stars