Healthified Banana-Chocolate Chip Muffins

85% less sat fat • 66% less fat • 38% fewer calories than the original recipe—see the comparison Peel away fat and calories with this healthified take on a classic. More banana for natural sweetness and whole wheat flour makes it better than ever! From eatbetteramerica.

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(20 Ratings)

20 Ratings

5 Stars 65%

4 Stars 10%

3 Stars 10%

2 Stars 15%

1 Stars

Member Reviews (8)

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PREP TIME
15 Min
TOTAL TIME
40 Min
SERVINGS
12

Muffins

1 2/3: cups Gold Medal® whole wheat flour

2/3: cup sugar

1: teaspoon baking powder

1/2: teaspoon baking soda

1/2: teaspoon ground cinnamon

1/4: teaspoon salt

1: cup mashed very ripe bananas (2 to 3 medium)

3: egg whites

1/4: cup canola oil

1/4: cup fat-free (skim) milk

1: teaspoon vanilla

1/3: cup miniature semisweet chocolate chips

Topping

1: tablespoon sugar

1/8: teaspoon ground cinnamon

1 Heat oven to 375°F. Spray bottoms only of 12 regular-size muffin cups with cooking spray, or line with paper baking cups.
2 In large bowl, mix flour, 2/3 cup sugar, baking powder, baking soda, 1/2 teaspoon cinnamon and salt.
3 In medium bowl, beat bananas, egg whites, oil, milk and vanilla with fork until smooth. Stir into flour mixture just until flour is moistened. Gently stir in chocolate chips. Divide batter evenly among muffin cups.
4 In small bowl, mix topping ingredients. Sprinkle evenly over batter in cups.
5 Bake 20 to 24 minutes or until light golden brown and toothpick inserted in center comes out clean. Immediately remove muffins from pan to cooling rack.

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Expert Tips

We've replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the originals.

One of the secrets to tender muffins is to not overmix the batter. Stir just until the dry ingredients are moistened.

Bananas that are too ripe for eating are perfect for baking. If you can't use them right away, just freeze. They'll turn dark brown on the outside, but be soft and ready for baking (when thawed) under the peel.

Wrap cooled muffins individually and freeze. You can grab just one for breakfast on the go.

Got a question for our Kitchen Experts? Ask it in the Message Boards

Nutrition Information:

1 Serving (1 Muffin)

Calories 210

(Calories from Fat 60),

Total Fat 6g

(Saturated Fat 1g,
Trans Fat 0g),

Cholesterol 0mg;
Sodium 160mg;
Total Carbohydrate 33g

(Dietary Fiber 3g,
Sugars 18g),

Protein 3g;

Percent Daily Value*:

Vitamin A 0 %;
Vitamin C 0 %;
Calcium 4 %;
Iron 6 %;

Exchanges:

1 Starch;
0 Fruit;
1 1/2 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
1 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

What is healthified?

We've replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the original

Here's the skinny

Before	After
1 2/3 cups all-purpose flour	1 2/3 cups Gold Medal® whole wheat flour
1/2 teaspoon salt	1/4 teaspoon salt
2/3 cup mashed very ripe bananas	1 cup mashed very ripe bananas (2 to 3 medium)
2 eggs	3 egg whites
1/2 cup vegetable oil	1/4 cup canola oil
	1/4 cup fat-free (skim) milk
1 cup semisweet chocolate chips	1/3 cup miniature semisweet chocolate chips
1 teaspoon baking soda	1/2 teaspoon baking soda
	1 teaspoon baking powder
1/4 cup sugar	1 tablespoon sugar
1/4 cup butter, melted

Nutritional Highlights

Calories		340 (before) 210 (after)
Dietary Fiber		2 g (before) 3 g (after)
Fat		3 1/2 (before) 1 (after)
Saturated Fat		7 g (before) 1 g (after)
Total Fat		18 g (before) 6 g (after)

Review & Comments

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1 - 3 of 8 Reviews View All

Posted 6/22/2011 9:52:47 PM REPORT ABUSE MissMollyBaker said:

Rating:

I love love love these muffins. I have made these muffins for family and friends, they all have asked for the recipe. I substitute the oil for applesauce and they still taste great.

Posted 2/24/2010 4:01:04 PM REPORT ABUSE jenforb2 said:

Rating:

I love making these muffins. They are so yummy and I actually substituted the sugar with organic brown rice syrup and left out the oil per the rice syrup instructions. And also I kept off the topping. My whole family loves them!!

Posted 2/24/2010 4:00:52 PM REPORT ABUSE mar35ge said:

Rating:

Usually when I bake with whole wheat flour, there is a bitter taste. Not with this recipe! This is a saver. It is very tasty, quick and simple to make. I, like one of the others, added a handful of walnuts. Yummy!!

1 - 3 of 8 Reviews View All