Imitation is the sincerest..*nom nom!*

Y’all know what a big Starbucks ho I am. But for the drinks, though, not the food. Their pastries look good, but 9 out of 10 times, they disappoint in taste. Except for one item that I ADORE: the reduced-fat banana chocolate-chip coffee cake. Oh, raptures! It’s sweet and banana-y and MOIST and dense and MOIST (“moist” and “dense” being my two favorite adjectives when it comes to baked things) and mmmm! For a while I’ve been looking for a recipe to replicate it, and keep the low-fatness of it as well.

I think I’ve achieved success! I found a low-fat ‘nanner muffin recipe on Recipezaar, and all the reviews raved about its moistness. So, with just a few teeny mods, I gave it a spin. Which is all just a long-winded way to say…omg, you gotta try these muffins!

Low Fat Banana Oatmeal Chocolate Chip Muffins

3 large bananas, mashed
1/2 cup sugar*
1 egg, beaten
1 tsp. baking soda
1 tsp. baking powder
1 cup flour**
1/2 cup rolled oats
1/3 cup unsweetened applesauce
1/2 tsp. salt
1/2 cup choc. chips*** (I recommend the mini chips for muffins)

  1. Add sugar to mashed bananas and mix.
  2. Add in the beaten egg and mix.
  3. In a separate bowl, mix all dry ingredients.
  4. Add dry ingredients to banana mixture and mix JUST until combined.  Do not overmix.
  5. Stir in applesauce.
  6. Gently fold in choc. chips. (***here I didn’t the add whole 1/2 cup of choc. chips.  I added most of them, but reserved about a quarter of them to sprinkle on the tops of the muffins.)
  7. Spoon into well-greased muffin cups.  Fill 2/3 full for about 12 small muffins or completely full for 9 big muffins.
  8. Bake for 20-25 minutes at 350.  (Do not overbake these, you’ll ruin the moistness.  I made the big muffins and mine were still done in only 20 minutes.)
  9. Allow to cool in their cups on a rack for 10 minutes, then remove from cups to complete cooling.
  10. Nom!!

*I used 1/4 cup brown sugar for extra moistness and 1/4 cup Splenda

** I used half white flour and half wheat.

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