Here’s the recipe I teased you about earlier this week!
It’s a “healthified” version of a recipe I found crumpled up in my big stack of old recipes (no idea where it came from even). There’s still some added sugar in it but dramatically less than the original recipe, without tarnishing the great taste.
Just like with any recipe, don’t be afraid to make it your own so that you can use what you have or adjust it to your personal needs. If you don’t have wheat germ, replace it with more ground flaxseed or chia seeds. If you don’t have white flour, use all wheat, or vice versa. You could replace the organic eggs with flax eggs. And if you’d rather use raisins instead of chocolate chips, by all means, go for it!
And as always, when you get the chance to make them, I’d love to hear what you think!
Banana Chocolate Chip Muffins
makes 12-15 full-size muffins
- 1 cup whole-wheat flour
- 1/2 cup unbleached white all-purpose flour
- 1/4 cup ground flaxseed
- 1/4 cup wheat germ
- 1/4 cup organic brown sugar
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 organic eggs
- 1/4 cup milk (any of your choice)
- 3 ripe bananas, mashed
- 1/3 cup unsweetened organic applesauce
- 1 teaspoon vanilla extract
- 1/2 cup dairy-free mini chocolate chips (I used this Enjoy Life kind)
1. Preheat your oven to 350*F and line a muffin pan with liners (or pass on the liners and spray the pan with cooking spray).
2. Combine all of the ingredients (except for the chocolate chips) in a large mixing bowl, and stir until combined.
3. Fold in the chocolate chips.
4. Scoop the batter into the muffin pan (fill them almost to the top – the muffins won’t rise much while baking).
5. Bake for 20 minutes, or until a toothpick comes out clean.