Wednesday, February 15, 2012

Banana Chocolate Chip Muffins {healthier}


Okay, so after my last post you're probably going to be shaking your head when I tell you that I've joined another cooking group.  :)  Brenda of Meal Planning Magic has revived her Eating the Alphabet, series, and since it kind of gets back to the "roots" of my own blog, I couldn't really pass it up.  ;)

So, while I do complain a bit about Pinterest, I have actually gotten some good ideas from there!  One of the recipes that caught my eye last month was these Banana Chocolate Chip Muffins from Skip to my Lou.  I made them, with some changes, and they were a hit.  While trying to decide what to post for the A or B month, I thought these would be perfect.

Hey!  That's Sprout swiping one while I'm trying to take pictures. 

Yes, I know, banana chocolate chip muffins are not earth-shattering, but I healthy-fied these, and that made me feel much better about the fact that we were all popping these little bite-sized tasty treats into our mouths at an alarming rate.  Seriously, while I wouldn't classify them as health food, they are definitely healthier than versions I've made in the past.  I should also tell you that while the Munchkin looked at me with one eyebrow raised when I said "banana" and "chocolate chip" in the same sentence, he did actually try one, he didn't spit it out, and he ate the whole thing.  Progress, people, it's progress.  These were great in lunches that week, by the way. 

Squirt kept asking for more, or "Mo! Mo!" in Squirtese.

Healthier Banana Chocolate Chip Muffins
by Katy | Alphabet Soup, adapted from Skip to my Lou

3/4 cup all-purpose flour
3/4 cup whole wheat pastry flour (or regular whole wheat flour)
1/3 cup granulated sugar
1/3 cup demerara sugar
2 Tbsp ground flaxseed (flaxseed meal)
1-1/2 tsp baking powder
1/4 tsp salt
1 cup mashed bananas (about 2-3, make sure they're good & ripe)
1 large egg
1 tsp vanilla extract
1/4 cup canola oil
1/4 cup milk
1/2 cup semisweet chocolate chips

Preheat oven to 350'F.  Line mini muffin pans (enough to make 3 dozen muffins) with paper liners or spray with nonstick cooking spray.

In a large bowl, whisk together flours, sugars, ground flaxseed, baking powder, and salt.  In a separate bowl, mix together bananas, egg, vanilla extract, oil and milk.  Stir wet ingredients into dry and blended, being careful not to over-mix.  Stir in chocolate chips.
Fill muffin cups until 3/4 full.  Bake until tops are golden, and a toothpick inserted into one comes out clean (a little melted chocolate on it is fine!).  **Katy's note:  ok, I stink.  I forgot to write down how long these took to cook, but I want to say it was about 15 minutes.  When I make another batch I'll take better notes and edit this recipe.  Until then, just keep an eye on them when baking -- you know your oven better than I do!

Yield:  36 mini muffins

Enjoy!  :)





I'm linking up to Eating the Alphabet at Meal Planning Magic



I'm also linking up to Mingle Monday on Add a Pinch!


5 comments:

Kristen said...

Fabulous muffins! I love putting fruit in baked goods for my family. The flax seeds are a great addition!

Ashley @ Kitchen Meets Girl said...

These look great!! I love banana muffins!

Sue @ Cakeballs, cookies and more said...

well I still think banana and chocolate is one of the best combos ever, and I totally think we can call anything with banana in it healthy. So it is a win win!

theorganictrail said...

These look really good. I love baking with the whole wheat pastry flour. Healthifies but doesn't make it heavy. Great recipe!

TeaLady said...

eh, YUMMY!!!