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Wednesday, September 21, 2011

Morning Banana Bran Muffins...

Just ask my husband, I am always trying out new recipe for a morning breakfast on the go. Something that packs a bigger nutritional punch than you might expect, in a small and healthy package, oh--and that tastes mighty good. Why? Probably because I am the ever-multi-tasker...never settling for doing one thing, when I can do three at the same time. That is why I like these. Nutrition (full of good stuff)+fast-food (my version anyway, I made them Saturday and they last me all week.)+yumminess (they taste really good)+convenience (it fits in my purse with my yogurt and plum!).
This muffin is my latest invention, and it's delicious! I pair it with a homemade yogurt and a piece of fruit and I have a morning breakfast that is about 400 calories (just right) full of nutritional goodies and goodness and--I dont even think about food till well into the lunch time hour (it keeps you satisfied for a long time.)

And the nutritional value--more goodness than usual for such a small, but mighty little muffin!
It gives you good fat, potassium, fiber, and protein! And about 192 calories per muffin.

These muffins are dense, yet super moist and chewey. The almonds give crunch, the coconut a satisfying chew, and the chocolate chips and 'just sweet-enough' edge to these. when you eat one, microwave for 15-seconds if right from the fridge, and they will taste right from the oven. Use raisins if you prefer not to have chocolate in your breakfast muffin.

  •  ¾ cup oat bran
  • ¼ cup ground flax meal
  • 2 tsp. baking powder
  • 1.5 tsp. cinnamon
  • ½ tsp. salt
  • 1 cup of buttermilk
  • 2 small eggs
  • 2 tbs olive or vegetable oil
  • 2 large bananas, mashed
  • 1 cup chopped almonds
  • 1 cup GF flour blend
  • ¾ cup coconut (not sweetened)
  • ¼ cup molasses
  • ¼ cup brown sugar
  • 1 cup dark chocolate chips (at least 60%, more is better for more you) (or use raisins if you dont want to use chocolate)

Preheat oven to 425F. Line 18 muffin cups with paper liners. Place all ingredients in a large mixing bowl with a whisk attachment. Blend together until well mixed. Spoon mixture into muffin cups filling almost full. Bake 15-17 minutes.

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