Tuesday, February 19, 2013

Banana Chocolate Chip Muffins (or mini loaves)

Today was one of those days when I had WAY too many brown bananas and needed to do something with them!  So here you go!  One of my favorite snacks :)

Banana Chocolate Chip Muffins

3/4 c. coconut oil
1/2 c. sugar * & 1/2 c. brown sugar           
3 eggs
1 c.- 1 ½ c.  0% fat Greek plain yogurt or light sour cream
3-4 ripe bananas, mashed
1 1/2 tsp. vanilla
2 1/2 c. wheat flour
1/2 c. flax meal (or wheat flour if you don’t have any)
1 tsp. baking soda
1 1/2 tsp. baking powder
1/2 tsp. salt
1- 1 ½ c. semi-sweet chocolate chips

Cream coconut oil and sugars together for a couple of minutes in a mixing bowl or Kitchen Aid.  Add eggs, sour cream or yogurt (1 ½ c. for more moist muffins), and vanilla and mix until well combined.  Add the mashed bananas.  Slowly add the flour, flax meal, soda, and salt. You don’t want to over mix the batter, so just mix until moistened.  Then mix in the chocolate chips.  Spread into mini loaf pans, or muffin tins with liners.  Makes 24-30 muffins.  Put a heaping cookie scoop full of batter in each liner.  Should be about ¾ full of batter.  Bake at 350 degrees for about 20 minutes (for muffin tins), 30 min (mini loaf pans) or until center is done.
Let cool for a couple minutes, then invert onto a cooling rack.  I enjoy them most about 5-10 minutes after they have come out of the oven when the chocolate chips are still warm!  Yummo J 

·      Sugar can be substituted with “Stevia in the Raw” or “Truvia Baking Blend” sugar.  Use ½ c. of either substitute.  You may use even less of the Truvia baking blend if desired.  Just play around with it and see how sweet you like them!  If your kids aren’t scarfing them down then try adding more sugar until they do, then decrease it gradually!

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