Recipe--Healthy Banana Muffins

By popular demand, here is the recipe for the healthy banana muffins. Ian ate 4 yesterday (and Fiona shredded one all over the back seat of the car, grrrrr. She definitely is a salt-tooth not a sweet-tooth) so I think they will become a regular feature over here.

Thanks for all the food inspiration. —Sue'’s mention of couscous and the beautiful weather yesterday have my brain considering the couscous artichoke walnut salad that’s in the Moosewood Restaurant Cooks at Home book (which I find far more palatable than the regular Moosewood cookbooks.). It'’ll necessitate another trip to the store for some fresh dill (separate gripe: why is there no single store in Ann Arbor where I can get everything I need? I find myself continually roving between Meijers: —good produce, Hillers: —good meat, fish and exotic grocery items, Busch’s: —good meat and grocery items, Krogers—: good grocery/shelf items, Whole Foods: —expensive as hell, but good meat, usually good produce, cheese and bread, and Trader Joes: —some of the few foods that Ian eats plus good frozen stuff....It often hurts my brain trying to figure out where to do the damn shopping).

Healthy Banana Muffin recipe

1 C all purpose flour

1/2 C whole wheat flour

1/4 C white sugar

1/4 C either brown sugar or honey

1 C wheat germ (I like the toasted kind)

3 t baking powder

1/2 t salt

2 medium sized bananas, mashed (3 if you want really moist, heavy muffins)

1/2 C milk

1/4 C canola oil

2 eggs

1/2 C chocolate chips

preheat oven to 400 degrees.

Measure dry ingredients into bowl and stir well.

Combine wet ingredients in a bowl and mix 'till blended.

Add wet to dry all at once, stir just until all the dry stuff is incorporated, then stir in the chocolate chips.

Spray muffin tins with non-stick spray or line with papers, fill 2/3 full. For small muffins, bake 15 minutes, for big ones between 20-25 minutes. Makes about 18 small muffins, 10 or so large.

Happy Baking!