Flax-laden Banana Chocolate Chip Muffins Thursday, Apr 4 2013 


I’ve been trying to add more fiber into our diet these days. This recipe I caught my eye since they contain so much ground flax, which is so high in fiber content! I thought they would be dense, but they worked beautifully, and my whole family is eating them up! One would never know there is so much ground flax in them. 🙂

Flax-laden Banana Chocolate Chip Muffins

3/4 cup butter/margarine
3 tsp vanilla
4 eggs
3/4 cup sugar
2 cups mashed banana (approx 4 bananas)
1/4 cup lemon juice
3 cups whole grain flour
1 cup white flour
3/4 cup ground flax*
2 tsp salt
2 tsp baking soda
1 tsp baking powder
1 to 1 1/2 cups chocolate chips

Beat together butter, vanilla, eggs, sugar, bananas, and lemon juice. Add in dry ingredients and mix until mixed in. Fold in chocolate chips. Bake at 350F for 20-25 minutes.

* You can easily grind flax seeds in a coffee grinder!

Banana Oatmeal (Chocolate Chip) Muffins Friday, Feb 17 2012 

My husband really loves banana chocolate chip muffins. I like this recipe because it’s more hearty due to the oatmeal! I like the chewiness of oatmeal in muffins. 🙂  The chocolate chips are optional, of course!

Banana Oatmeal (Chocolate Chip) Muffins

1 cup oatmeal
1 cup milk
2 cups flour (white/wheat/spelt)
1/2 cup sugar
1 1/2 Tbsp baking powder
1 tsp salt
1 tsp baking soda
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 cup melted butter/margarine
2 eggs
2 tsp vanilla
2 cups banana, mushed (4-5 bananas)
1 1/2 cups chocolate chips (optional)

Mix together oatmeal and milk.

In a large bowl, combine flour, sugar, salt, baking powder, baking soda, cinnamon, and nutmeg.

Add melted butter, eggs, vanilla and bananas to the oatmeal and milk. Combine wet and dry ingredients, mixing only until moistened. Fold in chocolate chips, if desired. Spoon into greased/lined muffin tins.

Bake 20 minutes at 375F, or until toothpick inserted in middle comes out clean.

Chocolate Banana “Ice Cream” Wednesday, Feb 1 2012 

It’s rather difficult taking good pictures these days! Our days are so short that we eat supper every night in the dark. Since that’s when I usually make something to photograph, I have to resort to using the flash. My recent pictures all frustrate me, but oh well, that’s how it is right now where I live. 🙂

Doesn’t it look good? It’s healthy “ice cream”! We haven’t actually bought any ice cream in over a year, so anything remotely like ice cream brings much excitement for my 3yr old! 🙂

I got the idea from Pinterest, and it worked quite well! Dairy free, sugar free, low calories, and deliciously easy! I didn’t measure it, just added cocoa to taste.


Chocolate-Banana “Ice Cream”

Frozen banana(s)
2 Tbsp cocoa powder

Freeze a banana, then combine with cocoa powder and blend until smooth and creamy. I pulsed mine in the food processor, then finished mixing it by hand. Scooped it into a sugar cone, and we had “ice cream” for dessert!

Healthy Chocolate Banana Pecan Muffins Monday, May 30 2011 

My friend Wendy posted this recipe on her blog recently. Doesn’t it look delicious?!


Healthy Chocolate Banana Pecan Muffins

3  ripe bananas
1/3 cup  melted butter
1  egg
1 3/4 cups spelt flour
1/2 cup sugar
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp salt
2/3 cup chopped pecans or walnuts
1/2 tsp vanilla
1/4 cup cocoa
1-2 cups chocolate chips (optional) 

Mix wet ingredients first, than add dry. Mix together til just blended, batter will be lumpy. Generously grease muffin tins and fill them with batter. Bake for 20 minutes at 350F. Makes 12 large muffins.


Variation: Cut out the cocoa and the chocolate chips for a pecan-banana muffin that is excellent too!


This recipe is originally from Florence D., altered by Sara R-D, and Wendy! 🙂 Many hands make…. a yummy muffin? 😀

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