By Kim
This one was a no brainer for me. Banana and chocolate has always been a favorite combination, from the days when my mother used to make us banana chocolate chip Bundt cakes (as a matter of fact one is sitting on my counter right now awaiting my mother's arrival). Anyway, I came up with the recipe a long time ago when I wanted muffins that were lower in fat. I've experimented with it over the years, using brown sugar, whole wheat pastry flour, and other things, but this is the original.
Ingredients
- 1 3/4C flour
- 1 1/4t baking powder
- 1/2t baking soda
- 3/4t salt
- 2/3C sugar
- 1T canola oil
- 2 eggs
- about 1C mashed bananas (I usually use three very overripe bananas - see the photo - I've even frozen overripe bananas, defrosted them and used those)
- 1/3C mini-semisweet chocolate chips
- 1/3C low fat buttermilk
- 1T vanilla extract
Directions
Stir together flour, baking powder, baking soda and salt. Set aside.In a mixer bowl, beat sugar and eggs with electric mixer until thick and light colored. Add oil, bananas, vanilla and buttermilk, mix well.
Sift flour mixture over the bowl and stir just until moistened. Stir in chocolate chips.
Drop batter into 12 greased muffin cups, bake at 400 degrees until test done (i.e., stick a toothpick in and other than perhaps melted chocolate, it should come out clean) between 15 and 20 minutes.
That's it. They used to be 3 Weight Watcher Points but now they're 4 WW Points Plus.
Enjoy.
