Thursday, May 28, 2009

Banana Chocolate Chip Muffins

I tried this recipe from the show Cook Yourself Thin and it was pretty good. The recipes are supposed to be healthier than regular recipes, but you can still only have one!

The girls both liked them which speaks volumes and makes it a hit in my book. I didn't put walnuts in mine because I knew the kids wouldn't eat them if I did. I also used egg whites instead of the two whole eggs. It was the prepackaged kind so it equaled a 1/3 of a cup.

I think next time I might try adding a little more cinnamon and maybe even a little more vanilla for a little added flavor. The chocolate chips are sprinkled on top and I put Kenzie in charge of that so there are a few more than reccomended but who's counting?

Here is the recipe if anyone wants to give it a try:

Serves 12

Calories per serving: 200

1 cup all-purpose flour

1 cup whole-wheat flour

1/2 cup rolled oats

2 teaspoon ground cinnamon

2 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 ripe banana, mashed

1/4 cup chopped walnuts

1/2 cup light brown sugar

2 tablespoons vegetable oil

2 large eggs

1 1/4 cups reduced-fat buttermilk

1 teaspoon pure vanilla extract

2 tablespoons chocolate chips

Preheat the oven to 400 degrees. Line a 12-muffin tray with paper liners. Set aside.

In a standing mixer, combine the all-purpose flour, whole-wheat flour, rolled oats, ground cinnamon, baking powder, baking soda, salt and mashed banana, and blend on low speed for 2 minutes. Add the walnuts, brown sugar, vegetable oil, eggs and reduced-fat buttermilk, and blend for 2 minutes on medium speed. Add the vanilla extract and mix until well combined.

Using an ice cream scoop, portion the batter evenly into the muffin tin, and top each muffin with 3 to 4 chocolate chips. Bake at 400 degrees for 15 minutes. Once muffins are baked through, remove them from the oven and let cool. Serve.

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