My John’s birthday was last Saturday. And you know what John’s birthday means? Carrot Cake. My super-duper-awesome carrot cake. And that carrot cake calls for buttermilk…. which means, after the candles are blown out and the presents are opened, I’m stuck with half a carton of buttermilk.
I hate wasting food, so I started brainstorming on a recipe to use up my extra buttermilk. The result?
These fantastic skinny muffins! Perfect for a quick breakfast, satisfying dessert, or afternoon if-I-don’t-eat-a-carb-I’m-going-to-fall-over snack, these muffins have virtually no fat, are incredibly moist, and clock in at under 100 calories each. Oh, and did I mention they’re laced with chocolate chips?
- 1 1/2 cups all purpose flour
- 1 cup soy flour*
- 1 cup Splenda
- 1/2 tsp molasses
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup egg whites
- 1 cup non-fat buttermilk
- 1 cup mashed bananas (3-4 medium sized bananas)
- 1/3 cup unsweetened applesauce
- 2 tsp vanilla
- 3/4 cup semi-sweet chocolate chips
- *If you can't find soy flour, try substituting oat flour or whole wheat flour.
- Preheat your oven to 375F/190C and grease your muffin tin.
- In a large bowl, mix together your egg whites, buttermilk, applesauce, bananas, and vanilla.
- Add your Splenda and molasses, and thoroughly incorporate.
- Add your baking powder, baking soda, salt, and flours, and mix just enough to incorporate. Over mixing at this stage can result in tough muffins, so be careful here!
- Finally, add your chocolate chips, and mix just enough to evenly distribute.
- Spoon into your muffin tins, filling about 3/4 of the way to the top. Bake for 20-25 minutes, until golden brown. Remove from tins after about 10 minutes, and let cool on a wire rack...if you can wait that long!
- As is the case with a lot of my recipes, this muffin batter can be mixed all in one bowl-- you have far better things to be doing with your time than dishes.