When I'm bored I like to bake. And by bored, I mean I don't want to do laundry or clean my house. So while the dust bunnies are organizing family reunions under my bed and hubby is down to his last of 26 pairs of work socks, I'm in the kitchen baking..... because I'm bored. Please don't judge me. My oldest sister was born with rosary beads in her hands. My other sister was born with a can of Pledge and a cleaning rag in her hands. And I was born with a stick of butter and a spatula in mine. See? It's nobody's fault. It's all in the genes and chromosomes and other such genetic matter. Can't be helped.
Today's healthy muffin recipe is an attempt at atonement for yesterday's ridiculously fattening cheesy potato tots. I'm going to load you up with whole grains, plenty of fiber and enough omega-3 fats to force you into forgiving me for ever posting anything unhealthy. But please don't think I've skimped on flavor. These muffins are so moist and have just enough brown sugar to solve that morning sweet-tooth problem if you're one of those who like a little something sweet with your A.M. coffee. Delicious AND nutritious. Am I forgiven?
BRANana Cinnamon Chip Muffins (makes 1 dozen muffins)
1 3/4 cup whole wheat pastry flour
1/4 cup milled flax seed
1/4 cup wheat bran
1/4 cup brown sugar Splenda (or 1/2 cup regular brown sugar)
1 1/2 tsp baking soda
1 tsp baking powder
3/4 tsp cinnamon
1/4 tsp salt
1/2 cup cinnamon chips
1 1/2 cup very ripe mashed bananas
3/4 cup reduced-fat sour cream
1 large egg plus 1 large egg white
1/4 cup canola oil
1 tsp vanilla
Preheat oven to 350 degrees. Line a cupcake pan with paper liners and spray lightly with cooking spray.
In a large bowl, whisk together the flour, flax seed, wheat bran, brown sugar, baking soda, baking powder, cinnamon and salt. Stir in the cinnamon chips.
In another bowl whisk together the bananas, sour cream, eggs, canola oil and vanilla.
Add the wet ingredients to the dry ingredients. Stir well to combine but do not over mix. Spoon batter into cupcake liners. Bake for 24-26 minutes. Remove pan from oven and allow muffins to cool for 5 minutes before removing from pan to cool completely on cooling rack.
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