BANANA PROTEIN MUFFINS

A muffin for breakfast or a snack can be a tasty treat, but even better when it is a balanced treat. These muffins are made with both Greek yogurt and more egg whites than the average muffin, to help you meet your protein needs, with 5 grams of protein per muffin. They will satisfy your sweet tooth, and provide fiber, potassium, vitamins, and other nutrients, helping keep you satisfied for longer between meals or snacks.

INGREDIENTS
3 overripe bananas, peeled
¼ cup unsweetened applesauce
4 egg whites
1 cup nonfat Greek yogurt, plain
1 cup whole wheat flour
⅓ cup white flour
¼ cup sugar
1 teaspoon baking soda
1 teaspoon salt
⅓ cup mini chocolate chips or chopped dark chocolate pieces
Nonstick cooking spray

PREPARATION
Preheat oven to 325 degrees F. Spray the muffin tin with nonstick cooking spray and set aside.

In a large mixing bowl, mash bananas with a fork. Add applesauce, egg whites, and yogurt, and stir well. 

In a medium mixing bowl, add the flours, sugar, baking soda, and salt, and mix well. Add mixture to the large mixing bowl and stir to blend, but do not overmix. Mix in chocolate chips. 

Using a ¼ cup measuring cup, scoop the mixture into each muffin cup. Note: You will need to do a seco​nd batch for two more muffins. Bake for 23-25 minutes, or until the toothpick comes out clean from the center of a muffin. Cool for 10 minutes in the muffin tin. Remove and continue to cool on track. Makes 14 muffins. Serve warm and enjoy! Muffins will keep in a container for up to a week, or 1 month in the freezer. To reheat from room temperature: microwave for 12 seconds. To reheat from frozen, microwave for 20-30 seconds, or until warm. 
Nutrition Facts (per muffin): 
Calories: 110; Total fat: 2 g; Saturated fat: 1 g; Sodium: 279 mg; Cholesterol: 1 mg; Total carbs: 19 g; Fiber: 2 g; Sugars: 8 g; Protein: 5 g