Sunday, December 7, 2008

Lighter Muffins

I had some overripe bananas on hand, and knowing that I hate to throw food away, I wanted to use them. So, I debated: Banana bread or banana muffins? In the end, the muffins won. I found a recipe on that I could use, but I made some modifications to it. Why? Because I wanted a muffin with less Points than the recipe called for. Plus, if you scrimp on Points, you can add tasty extras like oh, mini chocolate chips. Tee hee.

As I looked over the recipe, I thought "Hmmm, what could go in this to help cut down some of the calories?". I remembered that I had some wheat germ on hand, which could substitute some of the flour. To cut calories even further, in place of the sugar, I used Splenda. Of course, these substitutions are completely not necessary, but again, chocolate chips anyone?

This recipe is light because it doesn't use oil or butter. The bananas act like the moisture in that respect. When you stir the ingredients together, the batter is very thick, but that's okay. They will turn out like muffins in the end.

My substitutions did me well. These are tasty muffins. If you heat them up in the microwave for 10-15 seconds, they are even better. You can't really tell they are healthy. Even the hubs liked them. Of course, he isn't getting his hands on anymore of them since he has Gingerbread Loaf from Starbucks to consume. Muffins=Mine!

Lighter Banana Chocolate Chip Muffins
from: Pachey

2 eggs, beaten
3 very ripe bananas, mashed
1.5 cups flour
1/2 cup wheat germ
1 teaspoon salt
3/4 cup Splenda
1 teaspoon baking soda
1/4 cup mini chocolate chips
1. Preheat oven to 350 degrees. Lightly grease or line 12 muffin cups.

2. In a medium bowl, combine eggs and bananas. In a separate bowl, mix together flour, wheat germ, salt, Splenda, and baking soda. Stir in banana mixture. Fold in chocolate chips. Pour batter into prepared tins.

3. Bake for 20 to 25 minutes or until a toothpick comes out clean.