Healthy Chocolate Chip Banana Bread Muffins | How To Make Low-Fat Chocolate Chip Muffins
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hey guys today we’re making some ridiculously easy and delicious blendin baked chocolate chip banana bread muffins that has to peel run on set let’s get cooking in the blender we’re gonna add one egg and two egg whites followed by just less than a half cup for a hundred grams of unsweetened applesauce next we’re gonna add two ripe bananas and we’re also going to add two tablespoons or thirty milliliters of low-calorie pancake syrup now we’re just gonna add in two cups or 160 grams of oats as well as three quarters of the cup or 170 grams of nonfat Greek yogurt and just less than a quarter cup or forty grams of sugar substitute we also need to add a teaspoon of vanilla extract one and a half teaspoons of baking powder and half a teaspoon of baking soda now we’re gonna use a spatula to scrape down the sides of our blender and help us combine our ingredients as they blend once the batter is looking good we’re gonna fold in two and a half tablespoons or 42 grams of semi-sweet mini chocolate chips next let’s prayer muffin cups with non-stick baking spray and evenly just route the batter between ten molds now that that’s all set we’re gonna bake our muffins for 15 to 20 minutes at 400 degrees or 204 Celsius all right guys so these muffins are not your average coffee house chocolate chip muffins they don’t have a hard shell they’re not really crumbly it’s much more like banana bread made of baby with the chocolate chip mama they’re soft they’re chewy they’re moist people hate that word but they are they’re delicious if you’ve ever had a mini muffin before they’re much more like a mini muffin than anything else but they’re giant every muffin is a hundred and forty-three calories 2.9 grams of fat 25 grams of carbs to 1/2 which is fiber and five and a half grams of if you want to print this recipe out you can do so by clicking the link in the video description below and as always thanks for watching
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