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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Banana Nut and Chocolate Chip Muffins

Source: dLife

Moist banana muffins topped with walnuts and chocolate chips.

Nutrition Facts

Makes 12 servings
Amount Per Serving

Calories	208.4

Total Carbs	31.5 g

Dietary Fiber	3.3 g

Sugars	11.4 g

Total Fat	8.0 g

Saturated Fat	3.6 g

Unsaturated Fat	1.6 g

Potassium	168.1 mg

Protein	5.2 g

Sodium	221.8 mg

Dietary Exchanges 8.0 Fat, 0.0 Vegetables, 0.5 Fruits, 0.2 Meat, 0.4 Other Carbs, 1.0 Starch, 0.0 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.25
1 1/4 cup whole wheat flour 1.0
1 cup white all purpose flour 2.0
2 tsp low sodium baking powder 1.0
1 tsp baking soda 0.5
0 1/2 tsp salt 1.0
1 tsp ground cinnamon 4.0
4 tbsp unsalted butter 0.25
0 1/4 cup brown sugar 3.0
3 each eggs 3.0
3 each Banana, medium, fresh 0.25
0 1/4 cup chopped walnuts 0.25
0 1/4 cup mini semi sweet chocolate chips

Directions

Preheat oven to 375 degrees F. Spray a muffin pan with nonstick cooking spray or line with paper cups.
In a large bowl, sift together the whole wheat and all purpose flours, baking powder, baking soda, salt, and cinnamon.
In a separate bowl, beat the butter and brown sugar with an electric hand mixer at medium speed until light and fluffy.
Add eggs, one at a time, and mix until smooth before adding another. Continuing to mix, beat in mashed banana until smooth. Add dry ingredients and mix until just moistened; spoon into muffin pan.
In a small bowl, mix the walnuts and chips; sprinkle evenly over muffins.
Bake until golden brown, 20-25 minutes. Store in an airtight container.