Wednesday, December 23, 2009
Recipe: Banana-Chocolate-Chunk Muffins
I have made these muffins twice now and they are delicious! Not to mention that with oats, whole wheat flour, and limited oil they are a bit healthier than most muffins :)
Courtesy of Cook Yourself Thin.
What you need:
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 [or substitute 1 1/4 cups milk with 1 tbsp. lemon juice]
1 teaspoon pure vanilla extract
2 tablespoons chocolate chips
What you do:
1. Preheat the oven to 400 degrees. Line a 12-muffin tray with paper liners. Set aside.
2. In a standing mixer [I mix everything by hand in a large bowl], 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.
3. Using an ice cream scoop [I use a half-cup measuring cup], 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.
This makes 12 muffins. I always double the batch! Enjoy :)