I’ve had a couple of busy days with lots of exams and classwork, so the week seems to have flown past. I almost forgot today was Friday. This recipe is included in the book “Cook Yourself Thin” and think we might just be able to make a few batches of these, to keep on hand for breakfasts or snacks. You know, those days when you’re running around in circles from one family event to another, don’t know if food will be served – you get the idea.
The toughest ingredient might be the ripe banana. Lesli and I seem to have trouble waiting for fruit.
If you’re planning for Fathers’ Day, how about making these and setting them up, on top of the gift?
Keep the kids busy while Dad unwraps his present 😉
1 cup all-purpose flour
1 cup whole wheat flour
1/2 cup rolled oats
2 teaspoons ground cinnamon
2 teaspoons 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 organic eggs
1 1/4 cups reduced-fat buttermilk
1 teaspoon pure vanilla extract
2 tablespoons chocolate chips
- Preheat the oven to 400 degrees. Line a 12-muffin tray with paper liners. Set aside.
- In standing mixer, combine all-purpose flour, wheat flour, rolled oats, ground cinnamon, baking powder, baking soda, salt and mashed banana and blend on low speed for 2 minutes. Add 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.
- Using an ice cream scoop, portion the batter evenly into the muffin tin. Top each muffin with 3 or 4 chocolate chips. Bake at 400 degrees for 15 minutes. Once they are baked through, remove from the oven to cool before serving.
Makes 12 muffins, at 200 calories each
NOTE: I don’t have a standing mixer, so it would probably be a workout with the whisk. Burn some calories before eating the muffins.
Each week on Sabroso Saturday MsLatina tries to get us to share healthy, budget-friendly recipes. She writes a post each week at her site – then other bloggers add links to their recipes. I promise to share a recipe next week – by then I should have the time to re-stock my cabinets and fridge!
DISCLOSURE: The link for “Cook Yourself Thin” goes to Amazon. If you buy through that link, I get a percentage of the sale.