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The project of baking some muffins way back in May of this year along with DS was fun, but I felt the little one needed more ‘maturity’ and ‘seriousness’ for baking activity. I decided to give it few more months, before involving him in baking projects.

That was in May, but now over several months, I have seen more ‘self-control’ and eagerness to help in the 4 year old. He loves it when he is called around to help in the kitchen and enjoys being called the ‘little-chef’. Anyway during the weekend I decided to give it another try and involved him in this muffin baking project.

I searched over the internet for some muffins and found some really good ones, many of which I have bookmarked for future use. I look for recipes that are easy to make, low-fat, eggless and comparatively healthy. I liked this one here and made few changes of my own. My son loves chocolate (he calls it “chloocate”), so I decided to add some chocolate chips in this recipe. Plus the combination of banana and chocolate is pure bliss. I did not have applesauce, so I increased the quantity of banana and added about a tablespoon of butter.

Saturday morning we got off to a good start and assembled all the ingredients required. This time around I was pleasantly surprised, as he followed instructions carefully and made conscious effort not to spill things, or go overboard with mixing etc. He did not like it when I added the mashed bananas, but the joy on his face when we mixed in the chocolate chips to the batter was priceless.

He was extremely happy when the muffins came out of the oven. He told anybody and everybody that he had baked those muffins. The 6 muffins were gone in no time and I am pretty sure I will make this often. These are guilt free muffins to snack on and good ones for those mid-afternoon cravings. It is a good way to use up some of those over ripe bananas.

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Ingredients:

  • 3/4 cup all-purpose flour 
  • 1/2 cup quick cooking oats
  • 1/4 cup brown sugar
  • 1 Tbsp melted butter
  • ½ tsp cinnamon
  • 1 teaspoon baking powder 
  • 1/4 teaspoon salt 
  • 1/2 cup skim milk  
  • 1/4 teaspoon vanilla extract 
  • 3/4 cup mashed banana
  •  ½ cup chocolate chips

Yields:

• 6 muffins

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Method:

  • Please note that the muffins tops in the picture got slightly over baked. I accidentally kept them in the oven for 25 minutes. Nevertheless the inside was soft and delicious.
  • Preheat oven to 400 degrees F (205 degrees C). 
  • In a bowl, combine flour, oats, sugar, baking powder, cinnamon and salt. 
  • In another bowl, mix together milk, butter, and vanilla.
  • Add the mashed bananas, chocolate chips to this milk mixture and combine thoroughly. 
  • Stir the flour mixture into the banana mixture until just combined. Mix well.
  • Lightly grease and dust 6 muffin cups (or line with paper bake cups), and pour the batter into them.
  • Bake at 400 degrees F (205 degrees C) for 20 minutes.
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