Monday, July 20, 2009

Chocolate Chip Banana-Nut Muffins with Crumble Topping

Once again I had overripe bananas on hand, and decided to use my favorite banana bread recipe which has been previously posted at
This time I changed the recipe up a bit, aside from my basic changes I used in the past.
First of all I made the banana bread into muffins instead.
I also changed the recipe up to make the muffins more low-fat.
I used 1 cup of whole-wheat flour and then remaining 1/2 white flour.
I replaced half the butter with applesauce which suprisingly didn't change the texture of the muffins much
Finally, just for the sake of experimenting with textures, I put half the amount of milk listed (low-fat) and for the remaining 1/8 cup of milk, I added 1/8 cp of greek yogurt mixed with plain yogurt (all non-fat), which didn't make a dramatic change in texture, but was a smich noticable.
I couldn't squeeze in all the batter into all the muffin tins, so with the extra batter I mixed up the extra chocolate chips and nuts I had chopped up to get added into the batter, with brown sugar, flour, and some applesauce and flour and the smallest pinch of baking soda. The thick topping got crumbled onto each of the muffins.

1 comment:

  1. I tried this recipe and its delicious! Thanks!