Tuesday, October 28, 2008

Whole Grain Banana Chocolate Chip Muffins

I'm finicky about bananas. Where most people prefer them lightly spotted to ensure ripeness and flavor, I'm more prone to the ones with zero spots, maybe even leaning a bit toward the green side. I know, I know... that's not how nature intended them to be eaten, for as we all know, the more spotted the banana, the more flavorful. I just know that for some reason I like them more firm, with less developed flavor when I'm eating them raw.But... sometimes they do get away from you, don't they. One day they're all perfect and yellow on the countertop and the next day they've taken on an acute case of leprosy. And now they must be dealt with (evil grin.)

The sudden need for a chocolate fix and a place to put over-ripe bananas is surely solved by this recipe for :

Whole Grain Banana Chocolate Chip Muffins

1 cup whole wheat pastry flour
3/4 cup whole grain oat flour
1 1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt

Mix dry ingredients together and set aside.

1 egg
1 egg white
3/4 cup skim milk
1/2 cup fat free sour cream
1 cup mashed very ripe banana (approximately 2 medium large)
1 tsp vanilla
1/2 tsp banana extract
1 1/4 cup Splenda

Whisk wet ingredients and Splenda together. Combine with dry ingredients, stirring just to moisten. Stir in 1/2 cup chocolate chips (optional.)

Spray 12-cupcake baking tin with cooking spray and divide mixture amongst cups.Bake in preheated 350 degree oven for 23 minutes. Remove from oven and allow to cool in tin for 5 minutes before removing to cooling rack.

1 comment:

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