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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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I have tried a few banana bread/muffin recipes that either were already fairly healthy or that I attempted to make healthier, and I just couldn't find one I really liked. They always seemed to lack flavor or have that weird gummy texture that low-fat muffins tend to get. So after looking at quite possibly over a hundred recipes, I kind of made up my own. They just came out of the oven, and the one I tried was pretty tasty. I think the only change I might make is to increase the spices a bit, but that is just from personal preference. Suggestions are most certainly welcome! Ingredients:
3/4 cup all-purpose flour |
3/4 cup whole wheat flour |
1/4 cup wheat bran |
1/2 teaspoon baking soda |
1 1/2 teaspoons baking powder |
1 teaspoon cinnamon |
1 teaspoon cardamom |
1 dash salt |
3 bananas, mashed |
1 egg |
1/4 cup sugar |
1/4 cup brown sugar |
2 tablespoons butter |
1 teaspoon vanilla |
1/2 cup chocolate chips |
Directions:
1. Preheat oven to 350 degrees, and grease muffin tins.
2. In small mixing bowl, combine dry ingredients (flour-salt).
3. In medium mixing bowl, combine remaining ingredients, except chocolate chips.
4. Gradually stir flour mixture into banana mixture, being careful to not over-mix.
5. Stir in chocolate chips. Pour or spoon batter into prepared muffin tins. Bake 14-20 minutes (one of my tins is just a touch smaller than the other, so it takes less time), until tops spring back when touched and/or toothpick inserted comes out clean. Cool on wire rack.
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