| |
| INGREDIENTS |
| ½ cup |
margarine (1 stick) |
| 1 cup |
sugar |
| 2 cups |
all-purpose flour |
| ½ cup |
egg substitute |
| ½ tsp. |
salt (optional) |
| 3 |
large very ripe bananas |
| 1 tsp. |
baking soda |
| 1 tsp. |
baking powder |
| ⅔ cup |
mini chocolate chips |
|
|
|
| RECIPE |
- Preheat oven to 350°F.
- In a mixing bowl, cream together the margarine and sugar. Add 1 tablespoon flour to the mixture.
- Beat in egg substitute.
- In a separate bowl, mash the bananas to a soft pulp.
- Set aside ½ cup flour. Add the remaining flour and the banana pulp to the creamed mixture, mixing it in bit by bit.
- In a separate bowl, stir the reserved ½ cup flour with the salt, baking soda, and baking powder. Add the chocolate chips, tossing to coat.
- Stir together the dry and creamed mixtures.
- Pour the batter into muffin tins sprayed with non fat cooking spray.
- Bake for 25 minutes or until a knife inserted in the center of a muffin comes out clean.
|
|
|
| SERVING SUGGESTION |
SERVING SIZE:
1 muffin
NUMBER OF SERVINGS:
12
|
|
|
| NUTRITION FACTS |
| |
| Calories |
270 |
|
| Total Fat |
11 g |
|
| Sodium |
240 mg |
|
| Total Carbohydrates |
42 g |
|
| Fiber |
2 g |
|
| Protein |
4 g |
|
|
|
