Low Fat Banana Chocolate Chip Muffins (12 servings) 1/2 cup egg substitute (or 2 beaten eggs) 1 medium banana - mashed 2/3 cup nonfat milk 2 teaspoons vanilla extract 1 teaspoon banana extract 2 cups low-fat buttermilk biscuit mix 1 teaspoon sugar substitute 1/4 cup wheat germ (optional) 1/4 cup chocolate chips (optional) nonstick cooking spray Combine egg substitute, banana, milk, vanilla and banana extracts in small bowl. Combine biscuit mix, sugar substitute and wheat germ in large bowl. Add milk mixture to dry ingredients and stir to combine. Stir in chocolate chips. Spray muffin tin with nonstick cooking spray. Fill each cup 2/3 full. Bake at 400 degrees until top springs back when touched lightly, about 25 minutes. Each muffin: 131 calories; 262 mg sodium; 5 mg cholesterol; 1 gram fat; 26 grams carbohydrates; 5 grams protein; 0.23 gram fiber. Note: These stick to those little paper liners so either don't use the liners at all or else be sure to spray first the muffin tin, and then the liners with nonstick spray before you fill them. Please be sure not to over-stir the batter or the muffins so hard they will be banana chocolate chip bricks! Mr Breakfast would like to thank flowers for this recipe. Recipe number 1673. Submitted 3/20/2006.