|The Everything muffin|
Often I find that muffins are no use for an on the go snack; great in the house, where we can sweep up the crumbs easily, but in the car or anywhere else, a little too messy. This one is different. It maintains it's integrity, but is still soft and moist enough to be very delicious. And, it's healthy to boot; it has no oil or butter in it. Yet it doesn't have that tell tale, rubbery or hard texture, of many healthy muffins. These points make it a great kid snack and particularly when you're on the go. My 4 year old (for only 6 more days...) now takes a packed lunch to school, so these have been a snack feature frequently in the last month. I should add, they freeze exceptionally well.
Are you in yet? If I still haven't convinced you, then here's my last attempt; it's got ooey gooey chocolate chips in it. It doesn't take many chocolate chips to take a healthy muffin from blah to crave-worthy.
The Everything Muffin
based loosely on a Cooking Light recipe
makes 18 muffins
1 cup whole wheat pasty flour
1/2 cup all purpose flour
1 cup old fashioned oats
2/3 cup packed brown sugar
1 tablespoon wheat bran
3 tablespoons ground flaxseed
2 teaspoons baking soda
1/4 teaspoon salt
1 cup plain or fat free or low fat yogurt (I prefer to use 0% Greek yogurt)
1 cup mashed ripe bananas ( about 2 bananas)
1 large egg
1 1/2 cups chopped dried cherries or prunes or apricots (or combination of all or your favorites)
1/2 cup chocolate chips
- Preheat the oven to 350°F
- Place muffin liners in the muffin pans
- Place flours, oats, what bran flaxseed, baking soda and salt in a bowl and whisk to combine.
- Add the brown sugar and whisk also.
- In a separate bowl whisk together the egg, yogurt and bananas
- Add the Dry ingredients to the wet and stir until just combined.
- Finally stir in the dried fruit and chocolate chips.
- Using an ice cream scoop fill the muffin cup to about 2/3 full
- Place in the oven for approximately 20 minutes or until the spring back when touched lightly on top.
- Remove the muffins from the pan immediately and cool on a wire rack.
If you wish to freeze them, make sure they are completely cool, then place muffins in a zip-lock bag and into the freezer.