Whole Wheat Banana Chocolate Chip Muffins
Servings 18
Baking Temp 325°F
Equipment
- 18-cup muffin pan
- Paper liners
- 2 large mixing bowls
- Small bowl
Ingredients
- 1.5 cups quick oats, uncooked
- 1 cup white whole-wheat flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1.5 cups ripe bananas, mashed (approximately 3 bananas)
- ½ cup (4 ounces) unsweetened applesauce (individual servings of applesauce contain ½ cup)
- ½ cup packed brown sugar
- 3 tablespoons canola oil
- 2 large eggs, beaten
- 1 teaspoon vanilla
- ½ cup buttermilk (Make your own by adding 2 teaspoons vinegar to measuring cup. Add fat-free milk until liquid reaches ½ cup marker in measuring cup)
- 2/3 cup mini chocolate chips
Instructions
For the muffins
- Preheat the oven to 325°F. Line a muffin pan(s) with 18 paper liners.
- In a large mixing bowl, whisk together the oats, flour, baking soda, baking powder, and salt.
- In another large mixing bowl, mix mashed bananas, applesauce, brown sugar, oil, eggs and vanilla until combined.
- Add dry ingredients alternatively with buttermilk until dry ingredients are moist.
- Stir in mini-chocolate chips until just combined.
- Divide the batter among the muffin cups, filling them most of the way.
- Bake until the muffins are lightly browned and a toothpick inserted into the center comes out clean, 22-25 minutes. Let the muffins cool 5 minutes in the pan, then remove to a rack.
NUTRITION INFORMATION
- Per Serving (1 muffin): 163 calories, 54 calories from fat, 6g fat, 2g saturated fat, 0g trans fat, 21mg cholesterol, 167mg sodium, 28g total carbohydrates, 2g dietary fiber, 14g sugars, 3g protein, 115mg Potassium.
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