Banana Chocolate Chip Muffins 2

By Bostoncook

The Flax Cookbook – CLBB-zackaboo

Ingredients

• 1 1/8 cups flour
• 6 Tablespoons flax seed, ground
• 2/3 cup sugar
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup mashed banana
• 1/4 cup egg substitute
• 1/4 cup buttermilk
• 1/4 cup butter, melted
• 1/4 cup light sour cream
• 2 teaspoons vanilla extract
• 1/4 cup 1% low-fat milk
• 1/2 cup mini-chocolate chips

Details

Servings 12

Preparation

Step 1

1. Preheat oven to 350 degrees. Grease muffin cups.

2. Mix flour, flaxseed, sugar, baking powder and salt.

3. In a separate bowl, mix bananas, egg, melted butter, sour cream, vanilla extract and milk. Beat until well blended. Add dry ingredients to wet and combine until just blended. Stir in chocolate chips. Fill each muffin cup about 3/4 full. Bake about 30 minutes for regular muffins or 20 minutes for mini muffins.

Notes: these were great and had nice flecks of flax in them! Lightened substantially from original by subbing buttermilk for half of the butter, used eggbeaters for the eggs – still delicious!