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Friday, August 22, 2014

Banana Chocolate Chip Oat Muffins

It's been a few months since my last blog posting due to the fact that I gave birth to my daughter, Celia Vera on June 24th. Mother's out there know, the first few months with a newborn are overwhelming. Finding the time to take a hot shower, let alone cooking and blogging can be a huge challenge. Only in the last week or so have I had the time/energy/ability to start cooking again. It's likely that Celia will announce herself with a gut-wrenching cry any moment now, but at least I have the determination to begin the process (even if it ends in burned muffins :0 ). My goal is to update my blog each Friday with a new recipe or restaurant review. Please check back weekly for the latest! 

I found a recipe in Health Magazine for banana oat muffins which I altered to bit adding chocolate chips, flax meal and oat bran in addition to the whole wheat flour. Please see link to the original recipe below, or follow my altered recipe as follows: 

Banana-Chocolate Chip-Oat Muffins 
(Makes about 16 muffins)

2 large ripe bananas, mashed
4 tbsp canola oil 
2 large eggs
1 cup milk 
1 tbsp vanilla extract
2/3 cup whole-wheat flour 
1/3 cup flax flour 
1/3 cup oat bran
2 tsp ground cinnamon
1/2 tsp nutmeg
1/2 tsp clove
1 tsp salt 
3 1/4 tsp baking powder  
1 cup quick-cooking oats
3/4 cup dark chocolate chips
Cooking spray 

Preheat oven to 375 degrees. Combine bananas through vanilla in large bowl, mixing well. In another large bowl, mix remaining dry ingredients. Slowly stir dry ingredients into wet banana mixture blending well. Spray muffin tin with cooking spay and fill each section to the rim. Bake 12-15 minutes, or until lightly browned (as shown in photo above). 

Health Magazine recipe for Banana-Oat Muffins 

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