What's better than a delicious breakfast muffin? How about a low calorie one! What's not to love? It was my turn this week to bring the ladies a snack to our
support group play group. We usually try to keep it on the healthy side so I decided to test out this recipe from my Cook Yourself Thin cookbook. A low fat/low calorie muffin can sometimes taste like cardboard but this tasty treat met the approval of all the ladies.
This recipe makes having a breakfast muffin (which is basically a fancy word for cake) guilt-free. A hint of banana paired with Nestle's Dark Chocolate Chips are the perfect combo for this hearty muffin to start your day. And substituting heavy cream with low-fat buttermilk keeps the fat and calories in check. I'd have to say overall these mini muffins were a crowd pleaser. I'm sure it didn't hurt that I added some extra chocolate chips... shhhhhh.
Makes 24 Mini Muffins
1 cup all-purpose flour
1 cup whole wheat flour
1/2 cup rolled oats
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 ripe banana, mashed
1/4 cup chopped walnuts
1/2 cup light brown sugar
2 tablespoons vegetable oil
2 large organic eggs
1 1/4 cup reduced fat buttermilk
1 teaspoon pure vanilla extract
2 tablespoons dark chocolate chips
1) Preheat oven to 375 degrees. Line a 24-muffin tray with paper liners. Set aside
2) In a standing mixer, combine the all-purpose flour, wheat flour, rolled oats, ground cinnamon, baking powder, baking soda, salt, and mashed banana and blend on low speed for 2 minutes. Add walnuts, brown sugar, vegetable oil, eggs, and reduced fat buttermilk and blend for 2 minutes on medium speed. Add the vanilla extract and mix until well combined.
3) Using an ice cream scoop, portion the batter evenly into the muffin tin and top each muffin with 3 to 4 chocolate chips. Bake at 375 degrees for 11 minutes. Once they are baked through, remove them from the oven and let cool on rack.
Click here for printable recipe