Thursday, August 25, 2011

Banana Peanut Chocolate Chip Muffins (Whole Wheat, too!)

Okay, these clearly aren't muffins, but they are the fruit of my first vegetable "garden"! It was really a planter on my driveway that I grew a few peppers in, but I was pretty excited that something came out of it. Apparently I did get a little bit of the gardening gene from you, Grandma and Papa! Wish I was as good at it as you guys are!!

Back to the muffins..
Quite a title....these hearty muffins are a good start to the day. They taste like a whole grain breakfast, not a cupcake, which is what I prefer in the mornings and for a snack anyway. Portable and perfect for a quick weekday breakfast!

Chocolate Chip Banana Muffins

makes 12 muffins

3/4 cup whole wheat flour
3/4 cup all purpose flour
1/2 cup wheat bran
1/2 cup packed brown sugar
1 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
2 eggs, lightly beaten
1/4 cup skim milk
1 1/3 cup mashed ripe banana
1/3 cup unsweetened applesauce
1 tsp vanilla extract
1/2 cup miniature chocolate chips
1/3 cup chopped pecans (I used peanuts)

In a large bowl, combine the first seven ingredients. In another bowl, combine the eggs, milk, bananas, applesauce and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips.

Coat muffin cups with cooking spray; fill three-fourths full with batter. Sprinkle with peanuts.

Bake at 375° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.

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