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

Buy “Nutri Blend” flour with added bran at the grocery store or make your own mixture at home by simply combining ¾ cup (175 ml) whole wheat flour mixed with ¼ cup (60 ml) natural wheat bran to equal 1 cup (250 mL) ‘all-purpose flour with added bran’.
Do not eat raw batter as it may contain bacteria that could cause you to become sick.
Use the egg yolk for another recipe.

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)
Salt	A pinch
Ripe bananas	2 cups (500 mL), about 6
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 200° C (400° F).
Wash hands with soap and warm water for at least 20 seconds. Clean all countertops and equipment used for food preparation.
In a large bowl, whisk together both flours, baking powder and salt; set aside.
Gently rinse bananas under cool running water, then peel and mash in a separate bowl. Stir in 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 the last 6 muffin cups.
Bake for about 20 minutes until tester inserted comes out clean