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These tender banana muffins are so full of chocolate chips that folks won't realize they're made with wholesome oats and whole wheat flour. Kristine Sims of St Joseph, Michigan likes to bake a batch to enjoy in the morning...or anytime.
This recipe is:
Diabetic Friendly
Nutritional Analysis: 1 muffin equals 218 calories, 6 g fat (3 g saturated fat), 23 mg cholesterol, 174 mg sodium, 39 g carbohydrate, 3 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1/2 fruit, 1/2 fat.
Originally published as Banana-Chip Oat Muffins in Quick Cooking January/February 2005, p65
Big Batch Baked GoodsWe enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas
We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas
Sunny's baking muffins with bananas, berries and walnuts.
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Reviewed on Sep. 08, 2008 by mjeld
Really yummy muffins! I liked the fact that it was very low fat. Since I did not have quite enough bananas for a double batch, I added some extra applesauce as well as 1 tsp of cinnamon and 1/2 tsp of nutmeg for extra flavour. They were loved by all.
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