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Chipper Banana Muffins
Makes 18 Servings
Marsha likes to bake a batch of muffins on the weekend and freeze them for the hectic weekday morning.
2 ¼ cups all-purpose flour
1 ½ teaspoons double-acting baking powder
1 ½ teaspoons baking soda
½ cup sugar
½ cup unsweetened applesauce
1/3 cup canola oil
2 very ripe bananas, mashed
½ cup skim buttermilk
¼ cup semisweet chocolate chips
1. Preheat the oven to 350° F. Line eighteen 2 ¾" muffin cups with paper liners.
2. In a medium bowl, combine the flour, baking powder and baking soda.
3. In a large bowl, with an electric mixer at medium speed, beat the sugar, applesauce, eggs and oil until frothy. With the mixture at low speed, alternately add the bananas and buttermilk with the flour mixture; stire until just combined (do not overmix). Fold in the chocolate chips.
4. Spoon the batter into the cups, filling each about two-thirds full. Bake until golden and a toothpick inserted in the center comes out clean, 20-25 minutes. Remove from the cups and cool completely on a rack.
Per serving: 150 calories, 5 g Total Fat, 1 g Saturated Fat, 24 mg Cholesterol, 161 mg Sodium, 23 g Total Carbohydrate, 1 g Dietary Fiber, 3 g Protein, 38 mg Calcium.
Points Per Serving: 3