Tuesday, January 28, 2014

Muffin Top

For about two years in my high school days, every Saturday morning on my way to teach I would stop and get a fruit explosion muffin. It's full of fruit, right? I also used to really like low fat raspberry and blueberry muffins. Low fat is a good option, right? While they tasted so delicious at the time, I've learned there are other muffin options out there.

Muffins seem to have a lot of mixed reviews. Are they healthy or not?
Well, it depends. They can be full of sugar and fat or they can be packed with lots of healthy goodness. The ones you buy in the grocery store or a coffee shop chain are basically like cake with nuts and fruit in them. The ones I make are healthy and delicious.

They can be a great snack when you're on the go. And they really don't take very much time considering you will get 12 muffins out of one batch. They can also be stored in the freezer for longer lasting time.

I used some ingredients that not everyone will have in their cupboards. But the great thing about these, is that you can use substitutions or omit certain things. They're all listed at the bottom :)

First I would like to give credit to the Muffin Mania cookbook for giving me a basic recipe. Over the past couple of years I've been able to develop my own recipe and the last muffins I made really hit the jackpot.

Hannah's Banana Muffins
Preheat oven 350-375 (If you have an oven on the hotter side, go with 350)  
Serves 12

3 ripe bananas
1/2 cup honey
1 egg
1/3 cup coconut oil
1 cup all purpose flour
1/2 cup whole wheat flour
1/2 tsp baking soda
1 tsp baking powder
1/3 coconut
3 tbsp ground flax seed
2 handfuls of chocolate chips (I used white chocolate and it give them a really nice flavour. But milk or dark will work just the same)

Mash bananas. Stir in honey, egg and oil. Mix in dry ingredients. Fold in chocolate chips.

Spoon into muffin pan. I like to use the paper cups so they don't stick to the pan. If you aren't using paper cups then make sure you grease the pan well.

Bake for 15 minutes or until toothpick comes out clean.

For substitutions, you can substitute the honey for regular sugar, coconut oil for vegetable oil (or melted butter but that will definitely add some fat), and whole wheat flour for all purpose flour. You can also omit the coconut, flax seed and/or chocolate chips. Or you can substitute the chocolate chips for walnuts for a banana nut muffin. Using nuts will add a bit of protein.

Mmm these delicious muffins are great any time of the day! For breakfast, snack, or part of lunch. And definitely great on the go.



Remember, a healthy mind and body equals a happy and healthy dancer.

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