I have attempted different banana muffin recipes and I have finally came up with a muffin packed with banana flavor. I always seem to get on a banana kick and then after a few days I get bored and move onto something else. This always leaves me with a few bananas left over which then gives me the perfect opportunity to put those overly ripened bananas to use. The key to the perfect banana muffins or even banana bread is to use very ripe bananas. So do not throw those brown bananas in the garbage, instead make some delicious banana muffins. 🙂
I have been trying to come up with a Blueberry Muffin for the café. I wanted one that would be simple, light, and full of flavor. After several adjustments I came up with a Blueberry Muffin with just that. I did not want a muffin that was dense and heavy. This muffin is light and perfect with a cup of your favorite morning coffee.
This is a small batch of muffins so if you need to make more than 8 then double or even triple the ingredients.
I have always loved Pumpkin Chocolate Chip Muffins. They are definitely a down fall of mine during the fall season. Normally I do not start making these muffins until the temperature is a little cooler outside but I asked my friend what dessert they would like me to make them and they said they loved pumpkin and dark chocolate. Of course these muffins came to mind. Trying to be healthy and knowing my friend likes a healthier treat, I decided to make these muffins low in fat. Let me tell you, they turned out amazing! I have never tried a low-fat dessert before and was a little skeptical on how these might turn out. The end result was more than I would have asked for. You cannot even tell these little delightful treats are low-fat, they are that good. They are packed with pumpkin and dark chocolate that keeps you wanting more. Since my friend loved them so much, I just had to share this recipe with everyone. I hope you all enjoy them as much as they did. :0)
What makes those regular pumpkin chocolate chip muffins so high in fat and calories is the use of canola oil and sugar. In order to make this recipe into a low-fat and low-calorie dessert we need to substitute these ingredients. I did not cut sugar completely because we all need a little sugar in our lives. ;0) As for the canola oil, I substituted that with non-fat Greek yogurt and no-sugar added applesauce. These two ingredients add flavor and moisture to the recipe as well as fiber and vitamins. Each muffin has about 130 calories and 2 grams of fat.
Note that in my picture I used cupcake holders. I recommend not using these and just use non-stick spray as for the muffin sticks to the paper on the bottom just a bit. :0)