Banana Chocolate Chip Muffins
I started doing Weight Watchers in August of this past year. I was very diligent and faithful and I lost 22 pounds in the first 2 months. Then I got busy, and fell off the wagon. But I’m back on the Weight Watchers wagon now and I’m determined to stick with it.
My biggest weakness is sweets. I love to bake and of course you have to eat what you make right? So I’m challenged to find sweet stuff that have low WW Points+ values. I was going through my freezer this weekend, trying to make sure food wasn’t being forgotten, and I found some frozen bananas. When I buy bananas and they start to get too ripe before we eat them, I just toss them into my freezer and then use them whenever I want banana bread or muffins.
Today I pulled out 2 bananas and let them thaw a bit so that I could mash them up. Then I made these yummy Banana Chocolate Chip Muffins and the best part is they are only 4 WW Points+, so whether you eat them for breakfast or a snack, your’e not using up a large amount of your daily points.
Here’s What You Need:
2 1/4 Cups Self-Rising Flour
1/2 Cup Sugar (you could use artificial sweetener and lower the points value if you wish)
1/2 Cup Unsweetened Applesauce
1/3 Cup Canola Oil
2 Very Ripe Bananas, mashed
1/2 Cup Skim milk
1/4 cup Semi-Sweet Chocolate Chips
Here’s What To Do:
1. Preheat the oven to 350 degrees.
2. Line 18 muffin cups with paper liners.
3. In a large bowl, with an electric mixer at medium speed, beat the sugar, applesauce, eggs, and oil until frothy. With the mixer at low speed, alternately add the bananas, milk, and flour, just until combined. (Do not overmix)
4. Fold in the chocolate chips.
5. Spoon the batter into the cups.
6. Bake until golden, about 20-25 minutes.
7. Remove from the pan and cool completely on a wire rack.
These are great to freeze and eat later!
This post is linked up at Domestic Randomness.