Knowing how much I usually enjoy cooking, my sweet father-in-law bought me a book Pregnancy Cooking & Nutrition for Dummies. It mainly has healthy eating recipes with some interesting notes about ingredients that are better to have during pregnancy to help promote growth for various aspects of the baby throughout pregnancy. These muffins were a great morning snack and not too sweet. The bananas keep them nice and moist with hint of sweetness from chocolate chips. They are a great source of fiber, folate, iron, and potassium and can be enjoyed even if you aren't pregnant!
Oh, Baby! Banana Chocolate Chip Muffins
Source: Pregnancy Cooking & Nutrition for Dummies
Yields: 12 muffins
¾ cup all purpose flour
¾ cup whole wheat flour
¼ cup ground flaxseed
1 ½ teaspoons baking powder
¼ teaspoon baking soda
1/8 teaspoon salt
1 cup mashed ripe bananas
¾ cup sugar
3 Tablespoons canola oil
½ cup chopped walnuts
½ cup mini chocolate chips
Preheat oven to 350F. Line muffin pan with liners or non-stick spray
In a large bowl, sift together the all purpose and whole wheat flours, flaxseed, baking powder, baking soda and salt.
In a medium bowl, beat the eggs with a fork and stir in the mashed bananas. Add the sugar and oil and stir the mixture with a spoon to blend well.
Add the egg and banana mixture to the large bowl of dry ingredients. Stir the mixture until combined well. Stir in the walnuts and chocolate chips.
Fill the muffin cups 2/3 full. Bake for 20-25 minutes or until the muffin tops are browned and a toothpick inserted comes out clean. Allow muffins to cool then enjoy!