2) easy to make
3) takes good
4) keeps well (either fresh or frozen)
As I search for the perfect breakfast muffin, I will keep you updated with the contenders and candidates that I try.
First up, Banana Chocolate Chip Muffins from the Cook Yourself Thin Cookbook.
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1/2 cup rolled oats
- 2 tsp cinnamon
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 ripe banana, mashed
- 1/4 cup chopped walnuts
- 1/2 cup light brown sugar
- 2 Tbls vegetable oil
- 2 large organic eggs
- 1.25 cups reduced-fat buttermilk
- 1 tsp pure vanilla extract
- 2 tablespoons chocolate chips
- Preheat oven to 400º, line muffin tray with paper liners
- Mix both flours, oats, cinnamon, baking powder, baking soda, salt and mashed banana. Blend on low speed for 2 minutes.
- Add the walnuts, brown sugar, oil, eggs, and buttermilk. Blend on medium speed for 2 minutes.
- Add vanilla, mix until well combined.
- Scoop into the muffin tray. Top with 3 or 4 chocolate chips.
- Bake for 15 minutes. Cool. Serve.
I would probably give these muffins a 3/5.
Pros: easy to make, lasted a few days, pretty filling
Cons: not extremely tasty (unless you got a chocolate chip bite), 200 calories per muffin, grainy consistency.
If I were to make these again, I would probably add more chocolate chips, which kinda defeats the purpose of a healthy muffin.
Feel free to post comments with healthy muffin recipes, and I'll try them out!