In many forms, this recipe produces a kind of dry, heavy lump when healthified.

Finally, yesterday, I managed to get a moist, light version of it that both girl1 and finicky girl2 gave the seal of approval to (by eating 3 each). It seems the addition of more yoghurt and applesauce made it both simultaneously lighter and sweeter without the added sugar!

I use a mini muffin tin to make these and that keeps them at about 110 calories each.

The original recipe can be found on allrecipes.com. As usual what I did was take out any added sugar, swap whole wheat pastry flour for regular flour, cut down the fat, and added healthy stuff like wheat germ.

Of course one could omit wheat germ or chia seeds and add in stuff like nuts (but then girl2 couldn’t take it to her nut-free classroom for snack.)

1 1/2 cups whole wheat pastry flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

1/8 cup unsweetened coconut

1/8 cup chia seeds

1/4 cup wheat germ

1 half-cup unsweetened applesauce

1 egg

1/4 cup vegetable oil

1 (individual) container greek yogurt

1 teaspoon vanilla extract

1 mashed ripe banana

1/2 cup semisweet chocolate chips (I used mini so they spread more evenly in the batter)

In a bowl, combine the egg, oil, yogurt, applesauce and vanilla. Dump dry ingredients on top and stir just until moistened. Fold in bananas and chocolate chips. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

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