Prep 10 mins
Cook 18 mins
Based on Recipe Nut's Banana Nut Chip Muffins I am posting the healthier changes I made to try and make it more lunchbox friendly. This is what I used because of what I had. I'd like to try with splenda and egg whites. I have very small old muffin tins, you may not get as many muffins as I did.
- 1⁄2 cup unsweetened applesauce
- 1 cup sugar
- 2 eggs
- 2 large bananas, mashed
- 2 cups whole wheat pastry flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 cup skim milk
- 1 teaspoon vanilla
- 1⁄2 cup pecans, chopped
- 3⁄4 cup chocolate chips
- Preheat the oven to 400 degrees and spray the muffin tin with cooking spray.
- Place the applesauce and sugar into a mixing bowl. Using an electric mixer, beat until fluffy.
- Add your eggs, beating after each one. Then add the mashed banana and beat well.
- Add one cup of the flour, the salt, the baking powder and baking soda, and mix. Pour in about half the milk and mix.
- Now add the additional 1 cup of flour and the rest of the milk and mix.
- Using a wooden spoon add the vanilla, pecans, and chocolate chips. Mix just until moist.
- Pour into your muffin tins and bake for 13-18 minutes or until just browned. Let cool on a wire rack.
I was first a bit concerned as my mixture was so wet...much more like a cake mix than a muffin, but all was well. These produced a light and moist muffin, I got 16 good sized muffins from the mix. I found they rose so much more evenly when baked in patty cases. I loved the addition of pecan nuts....a wonderful treat for the kids lunchboxes. Thanks for sharing...oh and they are great served right from the oven as a quick dessert. Upgraded to 5 stars because between me and the 2 kids they had all been polished off by dinner time :) reviewed for Spring 2007 Pick A Chef