There are few breakfasts more delightful than a warm muffin.  Muffins are not only tasty, but a fabulous way to incorporate whole grains and fruits into your morning, as whole wheat pastry flour and cut up fruit melt right in during baking.  Not only are muffins portable for a meal on the fly, but it’s quite easy to make a double batch and freeze half for a quick breakfast during the week.

Whole grain banana chocolate chip muffins

This recipe is actually for banana bread, but on mornings when we’re hungry and we want breakfast sooner, I make it into muffins instead.  I’ve fiddled with this recipe over the years, increasing the whole grains and using applesauce instead of oil.  Often I’ll put blueberries or strawberries into it, but on this morning we had a handful of chocolate chips sitting in the pantry, so I tossed those in.  Mmm.

Mix ½ c. of applesauce and ¾ c. of sugar together.  Add 2 eggs, one at a time, beating until smooth.  Blend in 3 mashed bananas and 1 tsp. vanilla.  In a second bowl, mix 1 c. of white flour, 1 c. whole wheat pastry flour, 1 tsp. baking soda, ½ tsp. baking powder, ½ tsp. salt, 1 tsp. cinnamon, and ½ tsp. nutmeg.  Add dry to wet, stirring only to moisten.  Pour into greased muffin tins, and bake in preheated oven at 350 for 18-20 min, or into a greased loaf pan for 45-50 min, until toothpick comes out clean.  Let stand 10 min, cool on wire rack.

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