week 5 recipe

I think these would be great for breakfast, especially when you need something fast when running out the door.

Don't throw away those bananas that are turning brown and soft. They're perfect for making these muffins moist with lots of banana flavor.

Prep Time: 10 Minutes

Total Time: 30 Minutes

Makes 12 muffins

1

cup mashed very ripe bananas (2 medium)

1/2

cup packed brown sugar

1/3

cup skim (fat-free) milk

1/4

cup canola oil

1

egg

1 1/2

cups Gold Medal® white whole wheat flour

2 1/2

teaspoons baking powder

1/2

teaspoon salt

1/3

cup miniature semisweet chocolate chips

2

tablespoons granulated sugar

1. Heat oven to 400ºF. Grease bottoms only of 12 regular-size muffin cups with shortening or cooking spray, or place paper baking cup in each muffin cup.
2. In large bowl, beat bananas, brown sugar, milk, oil and egg with electric mixer on medium speed, or mix with spoon. Stir in flour, baking powder and salt just until flour is moistened. Fold miniature chocolate chips into batter.
3. Divide batter evenly among muffin cups; sprinkle each with 1/2 teaspoon sugar. Bake 13 to 18 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan.

Makes 12 muffins

 

Nutrition Information: 1 Serving (1 Muffin)

• Calories 190 (Calories from Fat 60),
• Total Fat 7g (Saturated Fat 1 1/2g, Trans Fat 0g),
• Cholesterol 20mg;
• Sodium 190mg;
• Total Carbohydrate 30g (Dietary Fiber 2g, Sugars 16g),
• Protein 3g;

Percent Daily Value*:

• Vitamin A 0 %;
• Vitamin C 0 %;
• Calcium 6 %;
• Iron 4 %;

Exchanges:

• 1 Starch;
• 0 Fruit;
• 1 Other Carbohydrate;
• 0 Skim Milk;
• 0 Low-Fat Milk;
• 0 Milk;
• 0 Vegetable;
• 0 Very Lean Meat;
• 0 Lean Meat;
• 0 High-Fat Meat;
• 1 Fat;

Carbohydrate Choices:

• 2;

*Percent Daily Values are based on a 2,000 calorie diet.