Skinny Whole Wheat Pumpkin Banana Chocolate Chip Muffins

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Thanksgiving is so indulgent, I wanted to have a lighter treat to offer for breakfast. These moist muffins have NO oil or butter and are whole wheat. Nice!

This recipe was adapted from Friday Cake Night. I substituted whole wheat flour for half of the all-purpose flour, substituted a spice blend for pumpkin pie spice, and added mini chocolate chips. I also made mini muffins instead of a loaf. They were a bit sticky and worked better with cooking spray on the pan instead of paper muffin cup liners.

  • 2 ripe bananas, mashed
  • 1 cup light brown sugar
  • 2 large eggs
  • 1/3 cup unsweetened apple sauce
  • 1 1/3 cup pumpkin puree
  • 1 1/4 cup all-purpose flour
  • 1 1/4 cup whole wheat flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp coarse salt
  • 2 1/2 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground allspice
  • 1/4 tsp freshly ground nutmeg
  • 1/2 cup mini chocolate chips
  1. Preheat the oven to 350 degrees on convection. Lightly coat a mini muffin pan with cooking spray.
  2. In a large bowl, combine the mashed banana, brown sugar, apple sauce, pumpkin, and eggs until smooth.
  3. Add all the remaining ingredients (except chocolate chips) to the bowl with the banana and pumpkin mixture and stir until well combined.
  4. Fold in the chocolate chips
  5. Scoop the batter into the prepared pan (I used a cookie scoop) and bake for 12 minutes.

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One Year Ago:

Two Years Ago:

Zucchini-Chocolate Chip Muffins

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My kids needed a rock star snack for the first week of school. I had plans to make a Martha Stewart zucchini bread until I saw this recipe on Fiesta Friday. I loved the use of olive oil- and they looked delicious! You are thinking that zucchini bread doesn’t sound like much of a rock star snack- right? But… zucchini-chocolate chip mini-muffins were a perfect (rock star?) snack! 🙂 I am such a muffin fan. 🙂

This recipe was adapted from The Joy of Cooking, via simple pairings.com. I substituted whole wheat flour for half of the all-purpose flour, slightly increased the sugar, and modified the baking time. I made 1 1/2 times the recipe (the amount of zucchini I had on hand) and made 12 standard muffins and 18 mini-muffins. Healthy and delicious! Great!! My kids were pleased. 🙂

Yield: Makes 12 large muffins or 36 mini-muffins

  • 3/4 cup unbleached all-purpose flour
  • 3/4 cup white whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup plus 2 T granulated sugar
  • 2 large eggs, beaten
  • 1/2 cup extra-virgin olive oil
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 2 cups grated zucchini, squeezed of excess moisture
  • 1 cup semi-sweet chocolate chips
  1. Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners (important, because these muffins tend to stick.) (or 36 mini-muffin liners)
  2. In a medium-sized bowl, whisk together the flour, baking soda, baking powder, and cinnamon. Set aside.
  3. In a larger bowl, whisk together the granulated sugar, eggs, olive oil, vanilla, and salt. Stir in the dry ingredients. Keep stirring until the mixture is thoroughly blended, being careful not to over-mix.
  4. Add the zucchini and chocolate chips, and stir until well combined. You’ll see the mixture loosen up again, resembling a standard muffin batter.
  5. Divide amongst the lined muffin tin cups. Bake standard muffins for 22 minutes (on convection), up to 30-40 minutes in a conventional oven, or until the tops are golden brown and a toothpick inserted into the center of a muffin tests cleanly; I baked the mini-muffins for 12 minutes on convection. Serve warm, or let cool completely and then store in an air-tight container. The muffins will keep well for a few days.

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