Don't turn your nose up at this combination and don't think I'm any nuttier than I am! I had bananas that were sitting on the counter getting funkier. I went thru my 'goodie container' in the cabinet to see what I needed to use before it expired. This is what I came up with. I actually questioned my own (in)sanity in this combo.....but it works!
BANANA MINT CHIP MUFFINS
Makes 12 Muffins
1 Muffin = 4 PointsPlus™
1 1/2 cups all-purpose flour2/3 cup Splenda granulated
1 1/2 tsp baking powder
1/4 tsp salt
1 cup mashed ripe bananas (@ 2 large)
1/4 cup fat-free egg substitute
1 tsp vanilla
1/2 cup light butter, melted
1/4 cup fat-free milk
1/2 cup mint chocolate chips
Preheat oven to 350º. Spray a muffin pan. Set aside.
In a large bowl, mix the flour, Splenda, baking powder and salt.
In a medium bowl, mix mashed bananas, egg substitute, melted butter, vanilla and milk.
Stir banana mixture into the dry mixture until just blended.
Stir in chips.
Fill each muffin section @3/4 full. Bake 25 – 30 minutes until the tops are pale golden and a wooden toothpick inserted in the center of a muffin comes out clean.
MY SPIN: I now remember why I don't like to bake in muffin/cupcake papers. Most of them had the paper stick to them......which is why the directions say to spray a muffin pan versus line with paper. Once the muffin is done, you can always place them in the papers for 'looks'.
Now for the 'legal mumbo-jumbo' to keep me out of court!! *** The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***