(Martha Stewart Banana Muffins with added choc chips)
Ever since my post on Good mood foods, I've been adding more wholegrain into our everyday food. Yesterday I made these Banana Muffins from Martha Stewart. They're a pretty healthy way to eat cake! The recipe makes a dozen large muffins and contain four large bananas, uses a combination of whole-wheat and plain (all-purpose) flour and soft brown sugar. I was one happy mama knowing that the recipe contained half sugar to flour thanks to the sweetness of the ripe bananas and the pure vanilla extract. The sour cream in the recipe makes these healthy muffins super moist, they're gorgeous still warm from the oven but equally as good later on in the day or for breakfast the following morning. They would be perfect packed in a child's lunchbox for school. There's no need to refresh them in the oven like some muffin recipes I've tried in the past! I missed out the 1/2 teaspoon of salt from the original recipe and swapped the Canola oil for pure vegetable oil simply because that is what I had in the cupboard. To try and encourage Little L to eat cake which hasn't been smothered in icing I decided to throw in half a cup of chunky choc chips to the mixture, I couldn't resist trying the old-fashioned flavour combination of banana and chocolate. Really, I'm blaming my sweet girl for the addition of chocolate chips, but when it comes to healthy baking I'm thinking along the same lines as Nichole, her motto is everything in moderation. My fussy little eater still wasn't convinced and broke the muffin apart to hunt for the chocolate chips, Miss K on the other hand devoured them and so did I!