Banana Chocolate Chip Muffins

    Banana Chocolate Chip Muffins

    (202)
    12saves
    30min


    198 people made this

    About this recipe: Delicious, healthy, low fat muffins that kids and adults both enjoy! Great for breakfast or as a snack with tea or coffee, or for kids' parties. Once cooled, these are portable enough for picnics.

    Ingredients
    Serves: 12 

    • 200g plain flour
    • 1 1/4 teaspoons baking powder
    • 1/2 teaspoon bicarbonate of soda
    • 1/2 teaspoon ground cinnamon
    • 1/8 teaspoon salt
    • 2 egg whites
    • 225g mashed bananas
    • 150g caster sugar
    • 4 tablespoons apple sauce
    • 75g chocolate chips

    Directions
    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Preheat the oven to 200 C. Grease a 12 cup muffin tin.
    2. Mix flour, baking powder, soda, cinnamon, salt and sugar. Mix in egg whites, apple sauce and banana until just moistened. Stir in chocolate chips. Pour into muffin cups.
    3. Bake for 15 to 20 minutes in preheated oven, or until a tooth pick inserted in the centre of a muffin comes out clean.

    Tip:

    Rather than muffins, this can also be made into a loaf. Pour batter into a 20x10cm (8 x 4 in) loaf tin, and bake at 180 C for 45 to 50 minutes.

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    Reviews and Ratings
    Global ratings:
    (202)

    Reviews in English (196)

    by
    59

    I really liked this recipe for a few different reasons...1st being the small amount of sugar...second the applesauce vs. oil...third the cinnamon... fourth...they were so darn good!! I did add the whole eggs tho, and I doubled the recipe and added a whole bag of bitter sweet chips. Yummy, thanks Angela!!  -  24 Jul 2007  (Review from Allrecipes US | Canada)

    by
    43

    My family loves these muffins! I make them as mini-muffins, as they seem a bit chewy as regular size muffins. My daughter (a semi-picky teen) would eat the whole batch if you let her! Makes about 48 mini-muffins; I bake them for 5-8 minutes.  -  04 Jun 2002  (Review from Allrecipes US | Canada)

    by
    35

    Go ahead and use the two whole eggs--they're not that bad for you. Reduce sugar to 1/2 cup and add 1 tsp. vanilla. I also just use one of those individual servings of applesauce, since that's all we ever have around. Although I wouldn't call this my favorite muffin recipe, the muffins keep well, travel well, freeze & reheat well, plus they are a snap to make. Finally, I haven't met a kid yet who doesn't like them, including my picky middle child who has a penchant for those huge "name-brand" grocery store muffins. Although they don't taste very much alike, he finds these to be an acceptable substitute.  -  06 Apr 2004  (Review from Allrecipes US | Canada)

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