Kirk looked over at the fruit basket and “hinted” that maybe the extremely brown bananas needed to get used up. And there was leftover pumpkin purée in the refrigerator from Christmas cooking. So I got thinking about what to make and this is the recipe I came up with.
Do let the muffins fully cool, the chocolate chips need to set back up, but also the muffins will peel better. So don’t give into the smell of warm muffins! Wait and you will be rewarded 😉
PS: You don’t taste the pumpkin purée at all. You can use unsweetened applesauce but the muffins will be sweeter naturally. A nifty way to hide in more beta-carotene 😉
Low-Fat Banana Pumpkin Chocolate Chip Muffins
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- ¼ cup liquid Egg Beaters© or 1 large egg
- 8 ounces (by weight) Greek low-fat plain yogurt
- 1/3 cup pumpkin purée
- 1 tsp pure vanilla extract
- 2 bananas, mashed (very ripe)
- 1o ounces semi-sweet chocolate chips (by weight)
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp salt
Preheat the oven to 375°, line 2 12-count muffin tins with paper liners.
In a large mixing bowl whisk the sugars and egg till smooth, add in the pumpkin, yogurt and vanilla, whisk in. Stir in the bananas and chocolate chips.
In a small mixing bowl whisk the dry ingredients together, add to the wet and stir until just mixed.
Divide equally between the muffin tins (A 50mm 3-Tablespoon Disher works well).
Bake for 10 to 15 minutes, until golden on top and a toothpick comes out clean (the chocolate will come out liquid, try to test around a chip).
Pop out on cooling racks and let fully cool before serving.
Makes 24 muffins.