Whole Wheat Chocolate Chip & Banana Muffins

I get asked quite often if I have any healthy dessert or snack ideas. I don’t have a sweet tooth myself (unless there’s mucho beers involved and I have been known to delve into the odd apple tart on occasion) but I know that for those peeps who are watching their waistlines, it can be hard to ditch the old favourite dessert. This recipe is a fabulous healthy low fat option and is perfect for a special breakfast or even dessert. The beauty of these muffins is that they are already portioned so no chance of over eating (unless you eat more than one of course).

As you may know I don’t use regular sugar in any of my cooking. I opt for Agave on most occasions but seeing as I’m not a professional baker I reach for the granular natural stuff in place of sugar, such as Xylitol. I’ve used Xylitol many times but I noticed that it sometimes left a bit of an aftertaste, until I tried this brand. Even my neighbour (who is still afraid to taste the fig frozen yogurt I made him) liked it and commented (on his own accord mind you) that it didn’t have that strange aftertaste some healthy cookies tend to have. Looks like I found a winner! Luckily nowadays there are many great natural sugars out there–Click here to find out more.

RECIPE:

Makes 10-12 muffins

1 1/2 cups whole wheat flour

2/3 cup Xylitol (birch sugar)

1 1/2 teaspoons baking powder

1/4 teaspoon salt

3 – 4 mashed ripe bananas

1/8 cup canola oil

1/4 + 1/8 cup applesauce – All natural, no added sugar

1/4 cup skim milk

2/3 cup semisweet chocolate chips (70% or higher cocoa)

2 organic egg whites

DIRECTIONS:

Preheat oven to 350°F.

Mix wheat flour, xylitol, baking powder and salt in large bowl. In another medium bowl mix mashed bananas, oil, applesauce and milk. Stir banana mixture into dry ingredients just until blended (do not over mix). Put choc chips in food processor and pulse for 20-30 seconds to break up.

Stir in chocolate chips. Severely beat your egg whites until they become stiff (also good for getting out any frustrations!) Fold them into the mixture.

TIP: Folding the stiff egg whites in at the end helps create a lighter muffin with a bit less fat.

Liberally spray muffin cups with cooking spray or use paper liners.  Fill each about 3/4 full if you want to make a full dozen or fill all the way to the top if you want larger muffins (about 10).

Bake muffins until tops are golden, 31 minutes approx. To be sure they’re fully baked, insert a toothpick into the center and it should come out with some melted chocolate attached but no crumbs. Transfer muffins to a rack to cool then tuck in!

All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients.

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