Snacks, as I have mentioned in a previous post by the same name continue to be apart of our healthy eating plan. I found this recipe 10 years ago in a newspaper (adjusted to include less oil and more fibre) is easy to make and a great way to use up those over ripe bananas. Fibre packed, filling, moist and just sweet enough to satisfy the sweet toothed (not sure if that is even a word) members in your household, is the most requested muffin in our house. You can leave out the nuts if you need to. You can substitue the cocoa and chocolate chips for 1 cup of frozen blueberries for a whole different taste. I usually double the recipe.
Best of all, it is a homemade muffin and you know exactly what went into it:)
BANANA BRAN CHOCOLATE CHIP MUFFINS
1 egg (or substitute ¼ cup applesauce with 1/2 tsp baking powder mixed in)
¼ cup grapeseed or canola oil
1 cup unsweetened soy milk + 1 tbsp vinegar or 1 cup buttermilk
1 ½ tsp vanilla
1 cup mashed banana (2 1/2 ripe med. bananas)
¼ cup liquid honey
1 ½ cup whole wheat flour
½ cup oat flour or oat bran or whole spelt flour
¾ cup natural wheat bran
1 tsp baking soda
1 tsp baking powder
¼ cup unsweetened cocoa powder (optional)
1/2 tsp salt
½ cup chopped nuts (walnuts or pecans)
1/2 cup dark mini or regular sized dark (not milk) chocolate chips
1. Whisk egg or applesauce with oil, milk, liquid honey and vanilla. Stir in banana.
2. In a large bowl use a fork to mix flours, bran, cocoa, soda, baking powder, salt, nuts.
3. Pour banana mix into dry mix and stir only until blended. Stir in chocolate chips.
4. Bake 400 for 16 minutes or until done
- Great breakfast idea for kids that don’t like to eat breakfast. Add some sliced fruit or a fruit smoothie and give them a great start to their day. The big kids in the house will also appreciate this as a mid-morning or mid-afternoon snack.