A recipe! Banana Chocolate Chip Muffins

These muffins are amazing!  For those of you who enjoy baking, this is a recipe you can make for a party!

Yummmm...

Yield:  48 mini-muffins

Serving Size: 2 mini muffins

Nutrition Info per serving:

Calories: 93

Total fat: 3.6 g

Saturated fat: 1 g

Sodium: 115.8 mg

Potassium: 72 mg

Total Carbohydrates: 14.7 g

Fiber: 2.1 g

Sugars: 5.7 g

Ingredients:

1-3/4 cups white whole wheat flour

6 Tbs Whole Ground Flaxseed Meal (I use Bob's Red Mill, from Kroger in the organic section)

1/4 cup Splenda Brown Sugar Blend

2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

3 medium bananas

1/2 cup water

1 tsp vanilla

3 Tbs canola oil

1/2 cup mini semi-sweet chocolate chips (If you have a peanut/treenut allergy in your classroom, please use Enjoy Life brand chocolate chips.  They are free of all the major allergens and they taste great too!)

1.  Preheat the oven to 350 deg. F.  Fill your mini cupcake sheet with mini cupcake liners and set aside.
2.  In a large mixing bowl combine your flour, flaxmeal, sugar, baking powder, baking soda and salt, and set aside.
3.  In a blender or food processor (or with a potato masher or fork) combine the bananas, water, vanilla, and oil.  Process or stir until well blended.
4.  Add the wet ingredients to the dry ingredients.  Fold in the chocolate chips and stir gently until the flour is just moistened.  Don't overmix.
5.  Fill your mini-muffin cups 3/4 of the way full.  (Your batter should fill 48 exactly.)
6.  Bake for 8-10 minutes or until the tops are just starting to brown and spring back when touched. (Or poke with a toothpick and check for crumbs, whatever your preferred method is.)

Let them cool a few minutes and eat!  (Or, let them cool completely and then pack them up and take them to school.)