Now that Jack’s in kindergarten, I’m trying my best to make sure he has a real sit-down breakfast every morning (I’ve talked about this before, but although I love to make sumptuous weekend brunches, weekday breakfasts are my downfall as a chef/mom/person who’s otherwise into good health). Today I decided to make some muffins that would freeze well, so that on harried mornings, I could simply serve a few with some fruit and milk. I tried looking for an awesome banana oat bran chocolate chip muffin recipe that my brother- and sister-in-law sent me the link to a couple of years ago, but sadly I couldn’t find it. However, I did come across this banana oatmeal chocolate chip muffin recipe from Sparkpeople that was quite similar. I made a few substitutions — whole wheat flour instead of white flour, oat bran instead of oatmeal (because I had just the right amount of bran left in the pantry) — and it turned out great.
My kids love the subtle banana flavor and sweetness, and they think the chocolate chips are a real treat, although I’d be surprised if there were more than two or three chips per muffin. For those calorie-counters out there, each regular-sized muffin contains 163 calories (not bad for a muffin!). I love the fact that there’s a lot of fiber and fruit in each muffin. There are easy to make, and they churn out a lot of muffins, especially if you use a mini muffin tin like I did (my boys find it nearly impossible to eat a whole regular-sized muffin, but they can polish off three or four mini ones; must be a perception thing). I froze three-quarters of my 48 mini muffins — hooray for a breakfast stash!
Makes 24 regular-sized or 48 mini muffins
- 1 cup rolled oats or oat bran
- 1 cup milk (I used 1%)
- 2 cups flour (I used whole wheat)
- 1/2 cup sugar*
- 5 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg (I omitted this)
- 1/2 cup margarine, melted and cooled
- 2 eggs
- 2 tsp vanilla
- 2 cup bananas, mashed (4-5)
- 1/2 cup chocolate chips
Combine oatmeal or bran and milk in a medium-sized bowl. Set aside.
Pour the wet mixture into the bowl of dry ingredients, and add the chocolate chips. Gently fold everything together with a wooden spoon until the flour is moistened (in other words, don’t over-stir the batter).
*For those who are wondering, I did cheat on my month-long no-sugar/refined carbs fast by having literally one bite of the muffin, just so I’d know what my kids were putting into their mouths. Aside from breaking the rules over Labor Day weekend, I’ve done really well! Just 1.5 more weeks to go. So far I feel great and definitely notice a difference in my skin. I’ll write more about the month-long experiment after it’s over. And, I have a great kale and quinoa pasta recipe to share later this week that’s sugar- and refined carb-free.