2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 cup sugar
1/2 cup unsweetened applesauce
2 eggs
1/3 cup canola oil
2 ripe bananas mashed
1/2 cup skim buttermilk
1/4 cup semisweet chocolate chips
Directions: one line for each direction. When saved the lines will be numbered.
Preheat the oven to 350 degrees. Line eighteen 2 3/4-inch muffin cups with paper liners.
In a medium bowl, combine the flour, baking powder and baking soda.
In a large bowl, with an electric mixer at medium speed, beat the sugar, applesauce, eggs and oil until frothy. With the mixer at low speed, alternately add the bananas and buttermilk with the flour mixture; stir until just combined (do not overmix). Fold in the chocolate chips.
Spoon the batter into the cups, filling each about two-thirds full. Bake until golden and a toothpick inserted in the center comes out clean, 20 to 25 minutes. Remove from the cups and cool completely on a rack.
This recipe yields 18 servings.
Per Serving: 150 Calories, 5 g Total Fat, 1 g Saturated Fat, 24 mg Cholesterol, 161 mg Sodium, 23 g Total Carbohydrate, 1 g Dietary Fiber, 3 g Protein, 38 mg Calcium.
