Banana Chocolate Chip Muffins
From 'Cook Yourself Thin'
A little chocolate goes a long way in these hearty muffins powered by wheat flour and heart-healthy oat bran. And tangy low-fat buttermilk takes the place of heavy cream without making a fuss about it.
Preheat the oven to 400 degrees Line a 12-muffin tray with paper liners. Set aside.
In a standing mixer, combine the all-purpose flour, wheat flour, rolled otas, ground cinnamon, baking powder, baking soda, salt and mashed banana and blend on low speed for 2 minutes. Add the walnuts, brown sugar, vegetable oil, eggs, and reduced-fat buttermilk and blend for 2 minutes on medium speed. Add the vanilla extract and mix until well combined.
Using an ice cream scoop, portion the batter evenly into the muffin tin and top each muffin with 3 to 4 chocolate chips. Bake at 400 degrees for 15 minutes. Once they are baked through, remove them from the oven and let cool. Serve.
Calories per serving: 200