Muffins can be a breakfast food, right? Some are so sweet and loaded with a heap of fat that they could be called a cupcake. Actually though, a muffin is kin to a quick bread baked in individual servings while a cupcake is just that ~ a small cake.
Muffins are great and these are low in fat and low in sugar as well. They are filled with great banana flavor and flecked with semi-sweet chocolate chips for a terrific taste combination to make them extra special. The addition of sour cream produces a muffin that holds its shape as you eat it and doesn’t crumble apart because of dryness. To get the best banana flavor, use really ripe bananas!
Low Fat Banana Chocolate Chip Muffins
1¾ cup flour
1/3 cup sugar, or Splenda
2 teaspoons baking powder
¼ teaspoon salt
2 teaspoons vanilla
1 cup banana, mashed (about 2 bananas)
½ cup low fat sour cream
¼ cup semi-sweet chocolate chips
Preheat oven to 400 degrees
Grease or paper-line a 12-muffin cup pan.
In small bowl, combine flour, sugar, baking powder and salt.
In another bowl, mash bananas.
Add oil, egg and vanilla. Blend without over-stirring.
Stir in sour cream and chocolate chips.
Distribute in muffin cups.
Bake in 400 degree oven for 15-20 minutes or until toothpick comes out clean.
Cool in pan 5 minutes.
Remove muffins to wire rack to cool completely.
Check out my friend, Linda’s blog, at
My Kind of Cooking for her great recipes and giveaway!