Chocolate Chip Banana Muffins

What You'll Need:

• 3/4 cup all-purpose flour
• 3/4 cup whole wheat flour
• 1/2 cup wheat bran
• 1/2 cup brown sugar
• 1 tsp baking powder
• 3/4 tsp baking soda
•  1/2 tsp salt
• 2 eggs, lightly beaten
• 1/4 cup milk
• 1 1/3 cups bananas, mashed (2-3 medium bananas)
• 1/3 cup applesauce, unflavored
• 1 tsp vanilla extract
• 1/2 cup chocolate chips
• 1/3 cup pecans, chopped

What To Do:

1. Preheat your oven to 375 degrees and line your muffin pan with paper or foil liners. If you prefer, you can spray the muffin cups with non-stick spray instead.
2. In a large bowl combine both flours, your wheat bran, brown sugar, baking soda, baking powder, and salt.
3. In a separate bowl combine your eggs and milk. Once mixed, stir in the bananas, applesauce, and vanilla.
4. Stir the wet ingredients into the dry ingredients until just moistened.
5. Add your chocolate chips to the mix and stir together.
6. Fill your prepared muffin cups three-fourths full and sprinkle the chopped pecans over the batter.
7. Bake for 18-22 minutes.

** If you don't have whole wheat flour or wheat bran on hand, just substitute all-purpose flour in their place. Same goes for substituting vegetable oil for the applesauce. Your muffins will still taste super yummy, they just won't be as healthy. Also, I use wheat germ in place of wheat bran, simply because I can't find wheat bran in my tiny town. **


Dish Info:

Each muffin contains 191 calories if prepared as the recipe states. I got this dish from my wonderful Taste of Home Cookbook. You should be able to bake a dozen muffins with this recipe.

Blueberry Muffins

What You'll Need

• 2 cups self-rising flour
• 1 1/2 cups sugar
• 2 eggs, lightly beaten
• 1 tsp vanilla
• 1/2 cup vegetable oil
• 1/2 cups whole milk
• 1 cup blueberries (frozen or fresh)

What To Do

1. Preheat your oven to 375 and line your muffin tin.
2. Combine the flour and sugar in a large bowl.
3. In a small bowl combine your eggs, vanilla, oil, and milk, whisking together until mixed.
4. Make a well in the center of your flour mixture and pour in the liquid. Mix together until moistened.
5. Gently fold in blueberries and spoon your batter into the muffin tin. 
6. Bake for 20-25 minutes.

* *To keep the blueberries from sinking to the bottom of the batter toss them around in a tablespoon or two of flour before you add them to muffin batter**

Dish Info

This recipes makes 18 scrumptious muffins. I believe, (it's been a few years since I received this recipe) non other than Paula Dean concocted this recipe- gotta give credit where credit is due!