Skinny Banana-Chocolate Chip Muffins

Prep 15 min
Total 40 min
Servings 12

85% less sat fat • 66% less fat • 38% fewer calories than the original recipe. More banana for natural sweetness and whole wheat flour makes muffins better than ever!

By Betty Crocker Kitchens

Updated March 11, 2016

Ingredients

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

Steps

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.

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.