This recipe is my version of a recipe I saw on my friend Celine’s site Have Cake will Travel Banana Chocolate Muffins. I changed a few things. I didn’t have chocolate chips, so I subbed Ovaltine.
I actually made these for the first time at the beginning of my blog way back in April of 2008 and I think I’ve only made them once since. I don’t know why because they are awesome!
2 ripe bananas
1 tsp. vanilla extract
2/3 cup brown sugar
1 small container of applesauce (like the single serve kind)
1/4 cup Canola or safflower oil (I used Canola oil)
1 1/2 cups whole wheat flour
1/2 cup white flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
4 tablespoons of Ovaltine!
The original recipe asked for chocolate chips, of which I had none, so I looked in my cupboard and saw Ovaltine!
To my surprise it has only 70 calorie for 4 tablespoons, so I decided to throw that in to make it chocolaty. The other thing is the recipe said it made 8 muffins, but since I like huge muffins like you get in the bakery, I decided to make 6 in my Jumbo Muffin Pan.
Each muffin tallies in at 312 calories, 6 fat and 5 fiber.
I really liked them because it was really moist on the inside, it reminded me of cake!
Mix all the ingredients and bake at 350 degrees for 15 -18 minutes. Insert toothpick to make sure it comes out clean before removing from the oven.
How was everyone’s weekend? I hope all the Mom’s out there had a great day. It was great weather in Chicago – sunny skies and beautiful out 🙂
We stopped by my Mom’s for dinner, here is a picture my sister BIZ took of our kids. Mark, Paul, Hannah and Claire.
And, check out my friend Jacky’s site – she hosted BSI this week and made awesome cherry scones with saffron – fancy Jacky!!