I sure make a darn good muffin, I must admit. I've been working on this and tweaking it for a while and these might be the yummiest ones I've made so far.
I make them mini muffins, so that I can have one or two and not feel at all guilty about the calories and carbs. One mini muffins has only 49 calories and 10 carbs, less than one gram of fat, one protein and one fiber. The only fat is from the chocolate chips. Sometimes I put just nuts and sometimes I do nuts (pecans or walnuts) and some chocolate chips. Today I left out the nuts. I really like these and they are great for using up ripe bananas. Here's the recipe.
Preheat oven to 350 degrees, spray muffin tin with non-stick cooking spray. Set aside.
1 cup flour (I've been using an oat blend flour, you can use any, the whole grain bumps up the nutrition.)
1 t. baking powder
1/2 t. baking soda
1/4 t. salt
Mix dry ingredients in bowl (this recipe can be and should be mixed by hand). Set aside.
3 ripe bananas, mashed
1/4 cup sugar
4 oz. vanilla yogurt (I use Dannon Light & Fit, 40 calories, 7 carbs)
1 Deb El Powdered Egg White (2 t. of powdered white, when I use this, I put it with the dry ingredients.--or use 1 egg white, or 1/4 cup Egg Beaters.)
1/2 t. vanilla extract
1/4 cup mini chocolate chips
(1/3 cup chopped nuts, optional)
Mix wet ingredients in separate bowl. (I mash my bananas in the food processor, then just add the other wet ingredients to it and pulse it a few times.) Add the wet ingredients to the dry and with a spoon, mix until just moistened, fold in chocolate chips and nuts.
Bake for 10-12 minutes. Let set in muffin tin for a few minutes, then remove to a cooling rack. These are the best when eaten while just still lukewarm, but are still yummy after being stored in an airtight container for a few days.