Recipe

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

  1. 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.  
  2. 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

Egg white

Packed brown sugar

1/2 cup (125 mL) 

Vanilla

2  tsp (10 mL) 

Mini chocolate chips 

1/4 cup (50 mL) 

Directions

  1. Preheat oven to 400 °F (200 °C).
  2. In large bowl, whisk together both flours, baking powder and salt; set aside.
  3. In another bowl stir together bananas and baking soda; set aside.
  4. 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.
  5. Using a large ice cream scoop, scoop batter into 6 paper lined or greased muffin cups.
  6. Stir chocolate chips into remaining batter and scoop into last 6 muffin cups.
  7. Bake for about 20 minutes or until muffins spring back when lightly touched.

Nutrition information (1 muffin):

Calories: 203 kcal

Protein: 4 g

Fat: 6 g

Carbohydrate: 34 g

Fibre: 2 g  

Sodium: 182 mg

Calcium: 59 mg

Iron: 1 mg

 

 


Last Update – January 24, 2018

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