NEWSLETTER Summer 04: Banana CChip Muffins (Recipe)
Banana Chocolate Chip Muffins
Provided by Jennifer Sygo, M.Sc., RD
Registered Dietitian & Sports Nutritionist
1 cup whole wheat flour
3/4 cup each wheat bran and ground flaxseed
1/4 cup mini chocolate chips
1 tbsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1 1/2 cups mashed ripe bananas (approx. 4)
3/4 cup brown sugar
3/4 cup buttermilk
1 egg, beaten
Provided by Jennifer Sygo, M.Sc., RD
Registered Dietitian & Sports Nutritionist
1 cup whole wheat flour
3/4 cup each wheat bran and ground flaxseed
1/4 cup mini chocolate chips
1 tbsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1 1/2 cups mashed ripe bananas (approx. 4)
3/4 cup brown sugar
3/4 cup buttermilk
1 egg, beaten
Mix flour with bran, flaxseed, chocolate chips, baking powder, baking soda, and cinnamon in a large bowl and set aside. Blend mashed banana, brown sugar, buttermilk, and egg together in medium bowl. Pour the banana mixture into the middle of the flour mixture and blend until just combined. Spoon into 12 muffin tins, lined with paper liners.
Bake for 20-25 minutes at 400F (200C), or until muffins bounce back when pressed lightly.
Note: 1-2 Tbsp. ground flaxseed can also be added to cereal, oatmeal, smoothies, yogurt, or other baking for increased fibre and healthy omega-3 fats. You can find them in the organic refrigerated section at most grocery, bulk, or health food stores.
(Originally taken from "The Ultimate Healthy Eating Plan: That Still Leaves Room for Chocolate", by Liz Pearson and Marilyn Smith.)
