Chocolate Chip Banana Nut Bread Muffins

Okay so I took this recipe for the 400 calorie fix cook book. But after I added mini chocolate chip these little babies, I’m sure they’re over 400 calories now.Oh well!  They still taste great and these are a healthier option if you want to indulge. My six year old ask me to make these from now on. These will be my breakfast tomorrow! Yum!


1 cup all-purpose flour

1 cup  whole wheat flour

2 tsp baking powder

1 tsp ground cinnamon

1/2 tsp baking soda

1/2 tsp salt

3 very ripe medium bananas, mashed

2 large eggs

1/2 brown sugar

1/2 cup plain low-fat or fat free yogurt (Fage Greek 0%);

1/4 cup Canola or vegetable oil

1 tsp vanilla extract

1/2 chopped walnuts


Preheat oven to 350.  Coat a bread loaf pan with cooking spray. I used large and regular size muffin tins instead to help with portion control.

1. Combine all-purpose flour, whole wheat flour, baking soda, baking powder, cinnamon, and salt in to a large mixing bowl.

2. Mix together bananas, sugar, eggs, yogurt, oil, and vanilla extract in mixing bowl  until well blended.

3. Add the dry ingredients. Stir  just enough to combine. Add walnuts and stir to combine. Don’t over mix. The batter is very thick, it kinda of reminds me of glue. I have to spoon it in to the tins.

4. Pour into muffin tins, and back for 25-30 minutes.

5. If using a loaf  pan, bake for 45 minutes or until  top is brown and wooden tooth pick comes out clean.

Let cool then serve.


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