Banana Muffins Two Ways

2011 Kids Recipe Challenge winning recipe – Honourable Mention

Category: School snacks, grades 1-3

Elisha, from Thornhill, loves the smell of these muffins as they are baking. They are delicious with or without the chocolate.

Adding a little bit of chocolate to these muffins adds a little treat element to them without going overboard. Kids can grab a muffin on the go or enjoy it with a glass of milk after school.

Preparation Time : 15 minutes

Cooking Time : 20 minutes

Makes : 1 dozen

Tips

Make your own flour with added bran for this recipe by using 175 mL (¾ cup) whole wheat flour and 60 mL (¼ cup) natural wheat bran mixed together.
To purchase flour with added bran, look for “Nutri Blend” flour with added bran on grocery store shelves.

Ingredients
All purpose flour with added bran	1 cup (250 mL)
Whole wheat flour	3/4 cup (175 mL)
Baking powder	2 tsp (10 mL)
Pinch of salt
Mashed ripe bananas	2 cups (500 mL)
Baking soda	1 tsp (5 mL)
Low fat yogurt	1/2 cup (125 mL)
Canola oil	1/4 cup (50 mL)
Egg	1
Egg white	1
Packed brown sugar	1/2 cup (125 mL)
Vanilla	2 tsp (10 mL)
Mini chocolate chips	1/4 cup (50 mL)

Directions

Preheat oven to 400 °F (200 °C).
In large bowl, whisk together both flours, baking powder and salt; set aside.
In another bowl stir together bananas and baking soda; set aside.
In a third bowl, whisk together yogurt, oil, eggs, sugar and vanilla until combined. Stir into banana mixture. Pour over flour mixture and stir until just moistened.
Using a large ice cream scoop, scoop batter into 6 paper lined or greased muffin cups.
Stir chocolate chips into remaining batter and scoop into last 6 muffin cups.
Bake for about 20 minutes or until muffins spring back when lightly touched.