Wednesday, April 13, 2011

Recipe Review: Banana Chocolate Chip Muffins

Recipe Review: Banana Chocolate Chip Muffins


1 cup bananas, mashed (about 2 ½ medium bananas)
1 large egg
½ cup applesauce
1 /2 cup splenda
1 cup whole wheat flour
1 cup regular flour
¼ cup milk, 1%
¼ tsp vanilla
2 tsp baking powder
3 tbsp semi-sweet mini chocolate chips


Preheat oven to 350 degrees.

Mix all ingredients in large bowl. Fill 16 muffin tins or papers about halfway. Bake for 20 minutes.

Ease if Preparation: This recipe is very simple and quick. The only requirements listed in the directions are to blend all of the ingredients. This couldn’t be more straightforward and perfect to bake quickly in the morning for breakfast!

Quality of Recipe: This recipe is reliable and creates a very tasty end product. I made some minor adjustments to the recipe just due to my own personal preference. I used no sugar added applesauce, fat free milk and added 4 tablespoons of chocolate chips instead of 3. I also decided to just fill 12 muffin tins and make bigger muffins instead of filling 16. If you want more banana flavor you could add more banana or even walnuts for a crunch.

Taste: Not only are these muffins flavorful but they are moist and chocolaty as well! Because no butter is used in the recipe, the muffins have a little different texture than classic muffins but equally as good, and with less fat. The whole-wheat flour also darkens the color of the muffins. The mixture of the fruity, smooth bananas and the creamy, sweet chocolate is one of my favorite combinations and it is great in this morning or nighttime snack!

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