Banana Split Breakfast Muffins |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 16 |
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You would swear you are eating a banana split. Made with fat free milk and yogurt this treat only boasts 287 calories and 17 g of fat. From the Flat Belly Diet Family Cookbook. Ingredients:
1 1/2 cups walnuts, coarsely chopped |
1 1/2 cups all-purpose flour |
3/4 cup semisweet mini chocolate chips |
1 tablespoon baking powder |
1/2 teaspoon ground cinnamon |
1/2 teaspoon salt |
1/2 cup dark brown sugar, packed |
1/4 cup canola oil |
1/4 cup fat free greek yogurt, plain |
1/4 cup nonfat milk |
1 large egg |
1 banana, very ripe, mashed (about 1/3c) |
1 teaspoon vanilla extract (not artifical) |
Directions:
1. Preheat the oven to 375. Coat a 12-cup muffin tin with cooking spray.
2. Measure 1/2 cup of the walnuts into a food processor and grind to a fine meal. Place the ground walnuts, flour, chocolate chips, baking powder, cinnamon, and salt in a large bowl and stir until thoroughly combined.
3. Combine the brown sugar, oil, yogurt, milk, egg, banana, and vanilla extract in a medium bowl and stir until smooth. Add the banana mixture to the flour mixture and stir until thoroughly combined. Stir in the remaining 1 cup walnuts and mix well (the batter will be thick).
4. Fill the muffin cups three-fourths full and bake for 13 to 15 minutes, or until the tops spring back lightly when touched. Remove the muffins from the pan and let cool on a rack.
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