Lower fat, vegan banana chocolate chip muffins.
So we've clearly expanded the definition of dinner over here - it now means anything one could eat at any point during the day.
A few weeks ago, my sister asked me for my banana muffin recipe. It was a pretty sure thing I'd have one: I've been making them for Bret's birthday since we first started dating (I'm waiting for the day 50 years from now when he gently tells me they were never his thing), and once Louisa entered the picture and we pretended to be healthy, we started making a steady stream of carrot- and banana-based confections.
But actually, I didn't have a specific banana muffin recipe. I've been using different ones every year for Bret's birthday, and those are far higher on the special treat scale than the ones I try to justify for toddler snacks. So we went to work. These banana muffins are an everyday, throw 'em in your bag and go on errands type -- they're oil-free and optionally vegan. Birthday muffins would involve some sort of actual fat. But, thanks to the chocolate chips, Louisa adores them. We all do. And they've got some goodness in there: Flax is a great source of Omega 3s and it keeps you regular (you're welcome!) and the bananas have the potassium. So while I would never say these are better for you than chomping down on an apple, they are a nice treat that's not too special to eat everyday.
Grind oats into flour to give your muffins a great texture and taste.
Mix your banana muffins just until ingredients are combined. Over mixing makes for tough muffins. Though these are so moist from the apples & bananas that they're pretty forgiving.
Lower fat banana chocolate chip muffins. Whenever possible, make use of child labor during the baking process.
(Optionally Vegan) Banana Chocolate Chip Muffins
- 3/4 c brown sugar
- 3/4 c apple sauce (Use any kind. We've even used berry in a pinch. But my favorite is super chunky, like Trader's Joe's - then you get chunks of apple in there along with the banana, with no work!)
- 2 flax eggs (mix one tablespoon of ground flax with 3 tablespoons water per egg and let chill in refrigerator for at least 15 minutes)
- 3 yummy, mushy ripe bananas
- 1 1/2 c whole wheat flour
- 2/3 c oats, ground into flour in your food processor (If you don't have a food processor, you can either buy oat flour or use a full 2 cups of whole wheat flour)
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp cinnamon
- 1/2 cup semi-sweet chocolate chips (Use full-on vegan brands like Enjoy Life if you are concerned about trace ingredients; otherwise "regular" brands like Kirkland Signature and Ghirardelli tend to lack animal ingredients in their semi-sweet varieties)
- optional - 1/2 cup of chopped walnuts or pecans
Directions
1. Preheat oven to 350 degrees F.
2. 15 - 30 minutes before you begin, grind your flax seed in a food processor or blender and combine with water. Set in the refrigerator to chill.
3. Without wiping out your food processor, add in about 2/3 (scant) cup of whole oats and pulse till a fine flour forms. You should have about a half-cup.
4. In a medium-sized bowl, mix oat flour, whole wheat flour, salt, baking soda, baking powder and cinnamon.
5. In a large bowl, mash bananas, applesauce and brown sugar together with a potato masher or two forks. I like to keep some chunks of banana going, because I love them in the finished muffins. But make it as smooth as you need.
6. Once mixed, add dry ingredients to wet and stir until just combined. Then add in chocolate chips and any nuts you're using.
7. Bake for 10-12 minutes and test for doneness with a fork or toothpick. Because the banana's in there, make sure any goo you get back on your fork is banana. If it's muffin batter, rotate your pan and keep baking for a couple minutes longer.
Enjoy!