I like to make some healthy dessert options when I can to offset the more decadent ones. This is from a cookbook called “Fast Fix Family Food” by Better Homes and Gardens. These banana oat muffins are definitely on the healthy side but the chocolate chips and sweet banana flavor offset that. I knew I should have added vanilla for a little more flavor, but this is one I want to try again. I did the food processor trick of processing the rolled oats because I did not have oat bran. I used chocolate, next time I will try raisins. I used 2% milk. (I always use muffin cups! It beats cleaning off a crusty muffin pan any day.) Finally, not to toot my own horn…okay, I will. I think my photo looks more appetizing than theirs!
INGREDIENTS:
- Nonstick cooking spray
- 1 1/2 cups oat bran*
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 egg slightly beaten
- 3/4 cup mashed ripe banana
- 1/2 cup fat-free milk
- 1/4 cup honey
- 2 tablespoons cooking oil
- 1/2 cup semisweet chocolate pieces or raisins**
*If you don’t have oat bran, place 2 cups regular rolled oats in a food processor. Cover and process until finely ground.
**Known IC irritants, tread carefully!
DIRECTIONS:
- Preheat oven to 400° F.
- Lightly coat the bottoms of 12 2.5″ muffin cups with spray, set aside. (Or use muffin liners).
- In a bowl, stir together oat bran, flour, baking powder, salt, and baking soda. Make a well in the center of the flour mixture; set aside.
- In a small bowl, stir together egg, banana, milk, honey, and oil.
- Add banana mixture to well in flour mixture.
- Stir just until moistened (battery should be lumpy). Fold in chocolate pieces.
- Spoon batter into the prepared muffin cups.
- Bake 14-16 minutes or until golden and a wooden toothpick inserted in center comes out clean. Cool on a wire rack. Serve warm. Makes 12.
