Muffins

Picture Credit: Good ol' Martha

Kim is my friend and neighbor in Colorado. One morning when I was packing up the house and trying to keep two small children entertained at the same, she arrived with fresh from the oven banana chocolate chip muffins. I realize the above picture is for banana-blueberry, but it's whatever floats your boat. The blueberries are looking wonderful right now, anyway.

So anyway, I was totally stressed out, which means I was starving, too. (They seem to go hand in hand with me. Am I alone in this confession?)

Here comes Kim with these warm muffins. I ate two while standing up at the kitchen counter (quite possibly because my kitchen table and chairs were packed - or in another room - or underneath a pile of boxes). Caeden kept telling me thank you (for feeding him something other than dry cheerios). Let's just say these muffins were a big hit.

And the amazing part of this story: they are super healthy. I swear you'd never guess. Do yourself a favor and make some today. The recipe makes 36 muffins, so bring some to work, too.

Kim's Banana Chocolate Chip Muffins

Combine dry ingredients:

1 1/2 C Flour (White Whole Wheat)
1 1/2 C Flour (White Unbleached)
3 tsp. baking soda
1 1/4 C Oat Bran
8 oz. Chocolate Chips (I used the entire bag, but I am wild and crazy that way)

Cream together:
1/2 C. Butter (1 stick)
2 tsp. Almond extract
1 tsp. Vanilla extract
1/2 C Sugar

Add:
10 (that's right, I said 10) smooshed bananas (or just throw them in the mixer like I did)
2 Flax Eggs*

*Flax Eggs are an amazing thing. Mix 2 tsp. flax with 3 TBSP. water and microwave for 40-45 seconds. They turn into the consistency of eggs. All the Omega 3's and no cholesterol. Hardly any calories. I mean, come on, it practically erases the sugar.

Bake in muffin cups at 325 for 20-25 minutes.