Here's my take on a banana muffin recipe. No added oil, no added butter...just moist, yummy delicious-ness. It's a very versatile recipe where you can switch up the add-ins. Don't like nuts, try it with dried cranberries or blueberries. But on this particular day, I was feeling a bit nutty so hence, the pecans. To make it even healthier, I've added some ground flaxseed. Don't worry, no one will know. And let me warn you...it's best to make a double batch. These freeze very well or can be kept in the refrigerator for a couple of days (if it lasts that long) and heated up in the microwave when ready to eat. Believe me, Lil T devoured them. That says alot. Lil T never devours anything. But then again, maybe that handful of chocolate chips in there helped a bit.
Anyhoo, hope you enjoy them! We sure did.
Banana Choco-Nut Muffins Makes 12 mufffins
- 3 very ripe bananas
- 1 large egg
- 1/3 cup skim milk
- 1 teaspoon vanilla extract
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoons ground flaxseed
- 1/4 cup mini chocolate chips
- 1/4 cup chopped pecans
Preheat oven to 350 degrees F. Grease a 12 cup muffin pan or line pan with baking cups.
In a large bowl, mash bananas with a fork. Whisk in egg, milk, vanilla extract, and sugars.
In a separate bowl, sift flour, baking soda, and salt together. Slowly add the dry mixture to the wet mixture. Mix until combined, until the flour disappears. Do not over mix.
Gently fold in chocolate chips and ground flaxseed.
Pour batter into prepared pan. Sprinkle chopped pecans on top of batter. Bake for 25 - 30 minutes, until a toothpick inserted into the center comes out clean. Set aside to cool on a rack for 15 minutes.
