Thursday, June 24, 2010
Chocolate Banana Muffins (healthified by me)
according to spellcheck, healthified is not a word, but i'm going to be all rebellious and use it anyway. now, you may be looking at the picture of these muffins, thinking "those things look disgusting. why would i be interested in the recipe?" i am telling you that even though i am apparently awful at food photography, these muffins taste really good. i found the recipe years ago online and i've since changed it up bit by bit until i found that i could make them as healthy as possible without sacrificing taste. i will post the original recipe with the healthy changes i made in parenthesis so that you can decide just how healthy you want them to be.
Chocolate Banana Muffins (makes 12)
1 1/2 cup flour (i use 3/4 cup flour + 1/2 cup whole wheat flour)
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 cup cocoa
1 cup sugar (i use 1/2 cup agave nectar + 1/4 cup brown sugar)
2 over-ripe bananas ( i freeze mine once they're brown, then microwave before using them) 1 egg
1/3 cup oil (i use 1/2 cup applesauce + 2 tbsp olive oil)
1/4 cup milk
1 tsp vanilla
1/2 cup chocolate chips (i use whatever form of dark chocolate i have on hand)
(i also add to this recipe: 1/4 cup wheat germ, 1/8 cup ground flax seed and 1/2 cup chopped walnuts)
~ whisk dry ingredients together.
~ in a separate bowl, mix wet ingredients until blended.
~ make a well in the middle of the dry ingredients and add wet ingredients, incorporating just until wet.
~ pour into 12 prepared muffin tins and bake at 350 for 15-20 minutes.
if you decide to make these, let me know what you think!