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Chipper Banana Muffins

From the book Weight Watchers Simply the Best by Weight Watchers

Makes 18 Servings

Marsha likes to bake a batch of muffins on the weekend and freeze them for the hectic weekday morning.


  • 2 ¼ cups all-purpose flour
  • 1 ½ teaspoons double-acting baking powder
  • 1 ½ teaspoons baking soda
  • ½ cup sugar
  • ½ cup unsweetened applesauce
  • 2 eggs
  • 1/3 cup canola oil
  • 2 very ripe bananas, mashed
  • ½ cup skim buttermilk
  • ¼ cup semisweet chocolate chips


  1. Preheat the oven to 350° F.
  2. Line eighteen 2 ¾" muffin cups with paper liners.
  3. In a medium bowl, combine the flour, baking powder and baking soda.
  4. In a large bowl, with an electric mixer at medium speed, beat the sugar, applesauce, eggs and oil until frothy.
  5. With the mixture at low speed, alternately add the bananas and buttermilk with the flour mixture; until just combined (do not over mix).
  6. Fold in the chocolate chips.
  7. Spoon the batter into the cups, filling each about two-thirds full.
  8. Bake until golden and a toothpick inserted in the center comes out clean, 20-25 minutes.
  9. Remove from the cups and cool completely on a rack.

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

Points Per Serving: 3

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