Wednesday, November 3, 2010
Cinnamon Chocolate Chip Banana Muffins
Preheat the oven to 350
5 REALLY ripe bananas...you know, the ones that you're SURE couldn't be good anymore...those are the perfect ones!
-Note: if you don't have time to use your bananas when they get this ripe, but don't want to throw them away, put them in the freezer! You can thaw them out whenever you want to use them, and if you're craving banana muffins, you won't have to sit around and wait for your bananas to ripen!
-mash bananas with a potato masher until relatively "un-chunky"
1/2 c. pitted dates
1/4 c. water
1/3 c. unsweetened almond milk
2 "eggs" (2 eggs worth of egg replacer)
-in a food processor, add some of the bananas, the dates, water, milk, and egg replacer. Mix until the dates are no longer in big chunks, and everything else is combined.
-pour into the same bowl as the rest of the bananas
-add these ingredients to the bowl as well:
2/3 c. applesauce
1 T. baking powder
2 t. baking soda
1/2 t. salt
2 T. cinnamon
1/3 c. chocolate chips (the Enjoy Life brand are the best)
1 T. vanilla
-gently mix to incorporate. Use a spatula or large spoon, rather than beaters...this will help to keep your muffins fluffy and not too dense.
3 c. whole wheat flour (either whole wheat pastry flour, or the King Arthur's White Whole Wheat Flour)
-mix until just combined. Your batter will be very thick, so don't worry if it's not runny!
-pile high into sprayed cupcake/muffin tins. I stack the batter up over the top of the tins, but if you want smaller muffins, fill about 3/4 of the way full.
-place in the oven for 20-23 minutes, until a toothpick to the center comes out clean.
This recipe will make 12 muffins...and guess what...you've only used fruit to sweeten them...no other sweeteners (well I suppose there are a FEW chocolate chips in there)! You've got to feel good about that! Happy eating!
If you have mini muffin tins, you could make tiny ones for the kids...they LOVE them too!