This Page

has been moved to new address

No-Sugar-Added Chocolate Chip Banana Nut Muffins

Sorry for inconvenience...

Redirection provided by Blogger to WordPress Migration Service
Penny Pinching Epicure: No-Sugar-Added Chocolate Chip Banana Nut Muffins

Thursday, March 11, 2010

No-Sugar-Added Chocolate Chip Banana Nut Muffins

 

A few nights ago I came home from a really long day at work but still wanted to cook or bake. I made onion smothered chicken and a batch of my ever favorite chocolate chip banana nut muffins. The chicken was fantastic. The muffins were a bit of a crapshoot.

This is a testament to how tired I was--I've made these muffins hundreds of times, and I felt like I was forgetting something. I remembered two minutes after I put them in the oven: I had completely left out sugar! There wasn't much I could do at that point so I just let them bake and figured a little experiment couldn't turn out too terribly...right?

They were in fact a huge success. They came out much lighter and fluffier than my usual muffins (fine, a little mutant looking too), and the chocolate chips and banana itself added just the right amount of sweetness; honestly, if I thought of them as mini banana bread rolls (or almost popovers?), I couldn't find anything wrong with them. In fact, AK liked them better than my original recipe because they are so light and airy.

I guess sometimes mistakes/accidents can reveal great things (it worked for potato chips)...And this really makes me want to experiment with gluten free bread :)

No-Sugar-Added Chocolate Chip Banana Nut Muffins

Ingredients:

4 bananas, pureed
2 eggs, beaten
1 tsp vanilla
2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder
1 + 1/4 cup flour (I used gluten free)
1/4 cup chocolate chips
1/4 cup chopped walnuts

Directions:
  1. Combine bananas, eggs, vanilla, and spices.
  2. Sift together BP, BS and 1 cup of flour. Stir into wet mixture. Add additional flour as needed (depends on how big your bananas were; you want the batter to be relatively thick). Fold in walnuts and chocolate chips.
  3. Divide evenly into a 12-muffin tin. Bake at 350 degrees 15-20 minutes until edges are browned and tops are firm and golden.
The cost: $4.00, give or take.

Labels: , , , ,

5 Comments:

OpenID adventuresofaglutenfreemom said...

Rella, those look amazing! And no sugar, even better, thanks for sharing!

Heidi

March 11, 2010 at 10:11 AM  
Anonymous Jessica @ Dairy Free Betty said...

that's awesome!! Nothing like sugar less (besides the chocolate chips) muffins.. they look delish!

March 11, 2010 at 11:16 AM  
Blogger RellaBellaK said...

Thanks to you both! Luckily the gaff turned out great. Thought they would be a total flop so I'm happy :)

March 11, 2010 at 11:17 AM  
Blogger Haley said...

I made these this weekend and everyone LOVED them, despite a lack of sugar and oil. I was suprised by how delicious a "healthy" muffin could be!

March 29, 2010 at 3:15 PM  
Anonymous Anonymous said...

I just made these and think they are delicious! I used egg beaters and whole wheat flour and they taste great and don't have any fat or sugar (except for the chocolate chips). Awesome!

May 12, 2010 at 11:18 AM  

Post a Comment

Subscribe to Post Comments [Atom]

Links to this post:

Create a Link

<< Home