We’ve really been enjoying our muffins lately since we’ve been focusing on eating healthy.  Muffins help provide portion control and portability. Eating healthy really is not hard when you have delicious food to substitute for the unhealthy options. It just takes a little planning and preparation.

These are very filling and satisfying: bananas, oatmeal and chocolate. The original recipe was for a loaf and was found at Cooking Light but it has come a long way from that original to suit my family. They are easily adaptable for dietary needs and preferences.

Banana Oatmeal Chocolate Chip Muffins

1 1/2 cups all purpose flour (we use King Arthur)

2/3 cups sugar (or 1/3 cup sugar and 1/3 cup Splenda)

1 1/2 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1 cup rolled oats

1 cup mashed ripe banana (about 2 large)

1/3 cup low fat buttermilk

1/4 cup vegetable or canola oil ( or applesauce)

2 large eggs (or 1/2 cup substitute)

1 tsp vanilla extract

1/3 cup mini chocolate morsels (plus 1 tbsp in reserve)

1- Preheat oven to 350*F. Place liners in muffin tin or coat with nonstick spray.

2-Lightly spoon flour into measuring cups and combine dry ingredients in a large bowl.

3-Combine mashed bananas, buttermilk,oil (or applesauce), vanilla and eggs then add to dry mix. Stir until just moist. Gently fold in mini morsels.

4-Spoon into prepared muffin tin. If desired top with reserved morsels.

5-Bake in preheated 350* oven for about 15-18 minutes or until toothpick comes out clean.. Cool 5 minutes in pan then cool completely on a cooling rack.

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