Low fat Banana Butterscotch Muffins

 

I almost purposely buy too many bananas when I go to the grocery store so that I can make some type of banana bread/muffin later in the week when the bananas are super ripe. Bananas give any bread/dessert a lot of flavor, moistness, and are a great way to cut back on same fat in a recipe (you can substitute mashed bananas as you would applesauce in a recipe). This recipe makes a great breakfast, snack, or dessert.

Adapted from Holly Clegg

Ingredients

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  • 1/4 cup canola oil
  • 1/2 cup light brown sugar
  • 1 egg
  • 1/4 cup egg whites
  • 3 medium mashed bananas
  • 1 teaspoon vanilla extra
  • 1 3/4 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • 1/4 cup skim milk
  • 1/2 cup butterscotch chips

Directions

1. Preheat oven to 350°F. Spray a muffin tin with cooking spray or use paper liners.
2. In large bowl, beat together oil and brown sugar. Add egg, egg whites, bananas, and vanilla, stirring well.

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3. In another bowl, combine flour, baking soda, baking powder, and cinnamon. Gradually combine dry ingredients with milk to banana mixture, stirring only until combined.

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4. Fold in butterscotch chips.

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5. Pour batter into prepared muffin tin and bake about 20 minutes or until toothpick inserted in center comes out clean.

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Enjoy!

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