Banana Chocolate Chip Mini Muffins by Stacey Antine, MS, RDN


Banana Chocolate Chip Mini Muffins by Stacey Antine, MS, RDN, Bergen County Moms

Ahhh, the irresistible aroma of homemade banana bread! Our recipe takes that old classic and boosts the fiber content by using whole-wheat flour, and adds kid-pleasing semi-sweet chocolate chips for extra antioxidants (and happiness). “It’s the best snack ever,” say the HealthBarn taste-testers. Your kids will give these a thumbs-up, too.

Ingredients:

1 2/3 cups whole wheat flour ¼ cup ground flaxseeds 1 teaspoon baking soda ¼ teaspoon baking powder ¾ cup packed brown sugar 1/3 cup unsweetened applesauce 1/3 cup water 3 large egg whites 3 ripe medium bananas, mashed 1/3 cup semisweet mini chocolate chips

Directions:

1. Preheat oven to 350°F. Line 28 mini muffin-pan cups with paper liners. 2. In large bowl, stir together flour, flaxseeds, baking soda, and baking powder. In medium bowl, with fork stir brown sugar, applesauce, water, and egg whites until blended. Stir in bananas. 3. Add wet ingredients to flour mixture and stir just until mixed. Do not over mix. Fold in chocolate chips. 4. Spoon batter evenly into prepared muffin cups. Bake 10-12 minutes or until toothpick inserted in center of muffins comes out clean. Cool on wire rack.

Makes 28 servings (1 muffin per serving).

Nutrition Facts per serving: 90 calories; 1.5g fat (0g sat fat, 0.5g mono, 0.5g poly, 0g trans fats); 0mg cholesterol; 17g carbohydrate (2g fiber, 9g sugar); 2g protein; 60mg sodium; 2% Daily Value (DV) vitamin C; 2% DV calcium; 2% DV iron.



Stacey Antine, MS, RDN, author, Appetite for Life, founder, HealthBarn USA, director, HealthBarn Foundation, and recognized as top 10 dietitians nationally by Today’s Dietitian magazine for her work with HealthBarn USA.