1 cup all-purpose flour
1/2 cup whole wheat flour
1/4 cup ground flaxseed or wheat germ
2 teaspoons baking powder
1/4 teaspoon salt
2 ripe bananas, mashed (about 1 cup)
2 omega-3 eggs, beaten
1/2 cup packed brown sugar
1/3 cup canola oil
1/3 cup 1% low-fat milk
1 teaspoon vanilla
1/2 cup mini chocolate chips
Preheat the oven to 350 degrees F. Lightly oil or coat 24 mini muffin cups with nonstick cooking spray and set aside.Whisk together the all-purpose flour, whole wheat flour, ground flaxseed, baking powder and salt in a large bowl. Combine the bananas, eggs, sugar, oil, milk, and vanilla in a separate bowl and stir until well-blended. Pour the liquid ingredients over the dry ingredients and stir until just moistened. Stir in the chocolate chips. Spoon the batter into the prepared muffin cups. Bake about 15 minutes or until the muffins are golden and a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and cool for 5 minutes. Remove the muffins and cool before serving.
Makes 24 mini muffins Nutrition information per 2 muffins: 230 calories, 11g fat, 2g saturated Fat, 1.1g omega-3 fat, 135mg sodium, 31g carbohydrates, 2g fiber, 4g protein Recipe adapted from The Moms' Guide to Meal Makeovers (Broadway Books). For more information, visit MealMakeoverMoms.com.
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