Kree's IBS-safe Recipes
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Banana Mini Choco Chip Muffins
(Makes 18 muffins) These really satisfy my sweet tooth. Ingredients: 1/4 cup soy margarine, softened 1/4 cup unsweetened applesauce 1 1/4 cups granulated sugar 1/2 cup Egg Beaters or 4 egg whites 1 Tablespoon pure vanilla extract (really that much) 1 1/2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon ground cinnamon 1 cup mashed banana pulp (approximately 2 bananas) 1/2 cup sweetened miniature chocolate chips (dairy-free) 1. Spray 2 (12 hole) regular size muffin pans with non-stick cooking spray and set aside. 2. Preheat oven to 350 degrees F. 3. Cream margarine, applesauce, and sugar together until combined well and fluffy. 4. Add 1/4 cup Egg Beaters (or 2 egg whites), beat well; add other 1/4 cup Egg Beaters (or 2 egg whites), beat well. 5. Add vanilla and stir to combine. 6. In another bowl, sift together flour, baking soda, and cinnamon. 7. Combine wet mixture and dry mixture using a spoon and stir just until all the ingredients are moistened- don't overmix and don't use an electric mixer or it will toughen the muffins (you can press out any big lumps with your spoon). 8. Gently fold in the bananas and the mini chocolate chips. 9. Spoon into muffin tins so they are 3/4 full- you will probably only have enough batter for about 18. 10. Bake for 15-18 minutes or until a toothpick tests clean. 11. Let cool 5-10 minutes in the pans, then gently slide a butter knife around the edges to help loosen any stubborn bits. 12. Remove from tins and let cool. Adapted from a recipe by HeatherFeather on Recipezaar. |
