Healthy Banana Bread Muffins- Great snack to bake for the new mom!

photo-29My friend Darlene brought me these muffins when I got home from the hospital with Jackson! She apologized for the “healthiness” but when I took a bite of one of these muffins I was in love! I must warn you, this is not your typical “cupcakey” muffin full of sugar and butter (believe me, the postpartum mom does not need butter and sugar!) I got the recipe and I have continued to bake them for myself.

These are great for the breastfeeding mom especially because they are full of “good stuff” for baby, and no doubt help with milk supply. When you are up multiple times of the night with a newborn, you are hungry and tired–I always wanted a snack and these were great to have on hand! So serve your new mom (or yourself!) and whip these up for a snack!

Ingredients

1 cup Bananas, Mashed (for 1 Cup You’ll Need About 2 Bananas)
¼ cups Sugar
3 Tablespoons Oil
1  Egg Beaten
¼ cups Plain Applesauce
1 teaspoon Vanilla
½ teaspoons Baking Soda
½ cups All-purpose Flour
½ cups Whole Wheat Flour
¼ cups Oats (Quick Or Old-fashioned)
1/4 cups ground flax seed (optional–I add them for fiber!)
½ teaspoons Salt
¼ teaspoons Pumpkin Pie Spice (Or Substitute A Pinch Each Of     Nutmeg, Ginger & Allspice)
½ teaspoons Cinnamon
**Can add 1/2 cup of chopped walnuts or chocolate chips

Preparation Instructions

Preheat oven to 350 F. If you are using them, spread walnuts on a baking sheet and toast in the oven until they are starting to brown, about 5-7 minutes. Spray a 12-count muffin tin (recipe makes roughly 10) with cooking oil spray, or if you’re using paper liners put them into the pan and spray those.

In a large bowl mash bananas with a fork, then mix in sugar, oil, beaten egg, applesauce and vanilla. This can be done with a hand mixer if you have one, but I usually just end up using a big fork.

Combine dry ingredients in a medium sized bowl: baking soda, flours, oats, salt and spices. Add dry ingredients to wet ingredients in several batches, stirring to combine after each addition. This is where using a fork definitely works best. If you’re adding walnuts, gently fold in about 3/4 of the walnuts, saving the rest to top the muffins with.

Divide batter evenly between the muffin cups. It should make about 9-10 depending on how big you want your muffins. Sprinkle walnuts on top of muffins if desired.

Bake for about 10-12 minutes, or until a toothpick inserted into the middle of a muffin comes out clean. Remove from oven and allow them to cool.

Should keep in an airtight container for at least a week.

Since these are more or less “low fat”, they tend to stick to paper liners. Before eating, I reheated them for about 10 seconds in the microwave, which made them perfectly moist and helped the paper liner not stick too much when I pulled it off.

Nora’s Chocolate Chip Cookies

I love baking. I love baking for community group, for my husband, as an excuse to stop by the home of a new friend, whatever! I even secretly aspire to be the next Jackie Lopina (hehe!) And the funny this is, I never really eat the treats…Until now.

Last week at Women’s School, Nora Allison brought the most amazing chocolate chip cookies. At first glance, they looked pretty normal…until I took a bite. Perfect amount of chewiness! I ended up stuffing eight of them into my pockets afterward, and the next day, emailed her for the recipe! (I know, obsessive, right?)

So here it is. I don’t have fancy pictures–You’ll just have to take me at my word.

 

CHOCOLATE CHIPS COOKIES

2/3 c. shortening
2/3 c. butter or margarine, softened
1 c. sugar
1 c. brown sugar (firmly packed)
2 eggs
3 t. vanilla
3 ½ c. flour (Yes! It IS a lot of flour, but it’s a little extra to maintain a round, chewy center)
1 t. baking soda
1 t. salt
12 oz. semisweet chocolate chips (I prefer those little mini semi-sweet chocolate square pieces because they have a crunch!)

 

Heat oven to 375.  Mix thoroughly shortening, butter, sugars, eggs and vanilla.

Stir in remaining ingredients.

Drop dough by rounded teaspoonfuls ~2 inches apart onto ungreased baking sheet.  Bake 7 – 9 mins. or until set.  (IMPORTANT! Take them out before they are browned on top, when the top of the cookie is set but not browned or firm).

Cool on the pan for just a minute or 2 so that they don’t fall apart when I remove them to a cooling rack.

ENJOY!