(Almost) Fat Free Chocolate Chip-Banana Muffins
I have been buying lots of bananas during the Pandemic quarantine and I invariably have a few that run away from me and get too ripe. (There is only so much banana bread a person can take). Since today is National Chocolate Chip Day, I decided to invent a chocolate chip muffin and use some of my over-ripe bananas. These are almost fat free because the only fat in them comes from the chocolate chips and a little bit of milk. Much of the sweetness comes from the bananas so I went a little light on the sugar.
Equipment
- Muffin tins and liners
Ingredients
- 1½ cup all-purpose flour
- ½ cup granulated sugar
- 1½ tsp baking powder
- ¼ tsp kosher salt
- ½ cup unsweetened applesauce
- 2 large bananas very ripe
- 1 large egg
- ½ tsp vanilla extract
- ¼ cup whole milk
- ½-¾ cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F. Line twelve regular sized muffin cups with cupcake liners and set aside.
- Sift together flour, sugar, baking powder and salt into a medium size bowl. Place banana pieces into the bowl of a food processor and run until they are a smooth purée. Add egg, milk and applesauce and process until well blended.
- Pour banana mixture into flour mixture gently stir in chocolate chips, mix until just combined. Do not over-mix or muffins will be tough.
- Divide batter between the muffin cups, filling to about ¾ full. Bake until tops are golden and muffins spring back when touched in the center, about 30 minutes.
- Remove from oven and transfer to a cooling rack. Serve warm with a nice cup of tea.
