Chip off the old bananas

I had three bananas sitting on the counter. Three lonely bananas, with peels more brown than yellow. They were far past their eating prime, even for a girl like me who prefers her bananas soft and sweet. It was either trash or treat.

I chose treat.

I quickly surveyed my kitchen for available ingredients: flour, sugar, butter, sour cream, peanut butter chips, white chocolate chips and egg substitute. A muffin I could make.

Source

Mini Banana Chip Muffins
Adapted from Paris Sweets in Seattle

1 cup all purpose flour
1 cup whole wheat flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter softened
3/4 cup sugar (I reduced the sugar from 1 cup to 3/4 cup but after tasting, I think 1/2 cup would do it)
1/2 cup egg substitute
3 medium bananas, mashed
1/2 cup reduced fat sour cream
1/4 cup water
1 teaspoon vanilla
3/4 cup assorted chips (chocolate, peanut butter, butterscotch)

Preheat the oven to 350 degrees. Spray mini muffin tins with non-stick baking spray.

In a bowl, combine flours, baking powder and salt; whisk together. In the bowl of an electric mixer, cream together butter and sugar. Beat in egg substitute a bit at a time. Add mashed bananas, sour cream, water and vanilla, mixing between  additions. Gradually add flour mixture and mix until just combined. Fold in chips.

Bake for 12 to 15 minutes or until a tester comes out clean. Cool muffins before removing from tin. Makes 45 muffins.

Nutritional stats (per muffin): 75 calories, 3 grams of fat, 11 grams carbohydrates and 1 gram protein.

The verdict: Yum - and that's not just my opinion. I shared some with my co-workers and bites were enjoyed by all. The rest are in the freezer for a day after Christmas brunch I hope to host.