Banana Mini-Chip Muffins Makes: 48 mini muffins Preparation Time: 10 minutes Bake Time: 15 minutes Cool Time: 10 minutes 2 cups all-purpose flour 2 teaspoonsMessage 1 of 1 , Jan 11, 2007View SourceBanana Mini-Chip Muffins
Makes: 48 mini muffins
Preparation Time: 10 minutes
Bake Time: 15 minutes
Cool Time: 10 minutes
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup light butter, softened
1/3 cup SPLENDA® Sugar Blend for Baking
1/3 cup packed SPLENDA® Brown Sugar Blend
1 teaspoon vanilla extract
3 medium ripe bananas, mashed
1 large egg
1 (12-ounce) package NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Mini
PREHEAT oven to 350° F. Spray 48 mini-muffin cups with nonstick
cooking spray; set aside.
COMBINE flour, baking powder and salt in medium bowl; set aside.
COMBINE butter, SPLENDA® Sugar Blend for Baking, SPLENDA® Brown Sugar
Blend and vanilla in large bowl; beat at medium speed with a mixer
until creamy. Beat in bananas and egg. Gradually mix in flour
mixture; stir in morsels. Spoon batter evenly into prepared pan,
filling cups 2/3 full.
BAKE 15 to 20 minutes or until wooden pick inserted in center comes
out clean. Cool 10 minutes in pans on wire rack. Remove muffins from
pans to wire rack to cool completely.
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Nutrition Information per Serving
Serving Size: 1 mini muffin
Total Calories 90
Calories from Fat 35
Total Fat 3.5g
Saturated Fat 2g
Total Carbohydrate 13g
Dietary Fiber 1g
Exchanges per serving: 1 starch, 1 fat
This recipe, when compared to a traditional recipe, has a 11%
reduction in calories, a 18% reduction in carbohydrates and a 26%
reduction in sugars!