Dessert

Light Whole Wheat Banana Espresso Chocolate Chip Muffins is for Dessert.

Light Whole Wheat Banana Espresso Chocolate Chip Muffins takes 25 minutes to prepare.

Light Whole Wheat Banana Espresso Chocolate Chip Muffins takes 25 minutes to cook.

Light Whole Wheat Banana Espresso Chocolate Chip Muffins makes 12 servings.

The ingredients for Light Whole Wheat Banana Espresso Chocolate Chip Muffins are:

1-1/2 to 2cups slightly mashed ripe bananas (about 4 medium bananas)*
1/2c Splenda (or granulated sugar)
1/4c packed light brown sugar
1 Tbs unsalted butter, melted
2 Tbs I Can't Believe It's Not Butter, melted
3/4 c yogurt (I use 1%)
1/4 c milk (I use nonfat organic)
1 large egg
3/4c stoneground whole wheat or graham flour
3/4c all-purpose flour
1 tsp instant espresso powder
1-1/2 tsp baking soda
1 tsp coarse salt (kosher salt)
1c semisweet chocolate chips

*For best results, use thawed frozen bananas and don't mash completely.

Here is how you make Light Whole Wheat Banana Espresso Chocolate Chip Muffins:

1. Preheat oven to 350 degrees. Spray muffin tins with oil or lightly grease with butter.2. In a medium bowl, combine bananas, sugars, butter, Not Butter, yogurt, milk, and egg.3. In a large bowl, whisk together flours, espresso, baking soda, and salt. Make a well in the center and add wet ingredients. Mix just to combine (a few lumps are ok, like when you make pancakes). Fold in chocolate chips.4. Pour batter into prepared muffin tins and bake 20-25 minutes.Serving Size:?Makes 12 muffins.Number of Servings: 12Recipe submitted by SparkPeople user TERZA_RIMA.

The nutritional information for Light Whole Wheat Banana Espresso Chocolate Chip Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 138.4

• Total Fat: 7.0 g
• Cholesterol: 18.7 mg
• Sodium: 34.5 mg
• Total Carbs: 20.1 g
• Dietary Fiber: 0.7 g
• Protein: 2.5 g