Banana Chocolate Chip Muffins

The kidney diet does not encourage bananas because of their potassium, but you can enjoy them in these delicious muffins. As always, pay attention to the serving size.

Serving size

1

Makes

12

Ingredients

2 large over-ripe bananas, mashed

1 large egg

⅓ cup light brown sugar

¼ cup olive oil

2 tablespoons plain yogurt

1 teaspoon vanilla extract

1 cup unbleached, all-purpose flour

¼ teaspoon sea salt

½ teaspoon baking soda

¼ teaspoon nutmeg

⅓ cup almonds, sliced

⅔ cup dark chocolate chips

Nutrition Info

Makes: 12  Serving size: 1

Calories

149

Fat

7 g

Saturated Fat

1 g

Cholesterol

16 mg

Sugar

8 g

Fiber

1 g

Protein

3 g

Sodium

110 mg

Calcium

20 mg

Phosphorus

44 mg

Potassium

140 mg

Instructions

  1. Preheat the oven to 350°F.
  2. Grease muffin molds or fill with liners.
  3. Combine bananas, egg, sugar and oil in a mixing bowl and mix well.
  4. Add yogurt and vanilla and mix with fork until smooth.
  5. Add the flour ¼ cup at a time, with salt and baking soda in between additions.
  6. Mix thoroughly.
  7. Add almonds and chocolate chips.
  8. Bake for approximately 12 minutes and enjoy.

 

Recipe contributed by FamilyCook Productions

You can store overripe bananas, even when the peel has turned dark, in the refrigerator or freezer until you are ready to bake with them.