* Exported from MasterCook *
Muffins, Banana Walnut Crumble Muffins with Chocolate Chips
Recipe By : Clean Eating
Serving Size : 12 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls
Chocolate/Cocoa Fruit
Nuts
Amount Measure Ingredient -- Preparation Method
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1 cup white whole-wheat flour
1 cup oat bran
1 1/2 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/4 tsp sea salt
1/2 cup mini chocolate chips
1 large egg
3 ripe bananas -- mashed (about 1 1/4 cups)
1/2 cup whole milk
1/4 cup pure maple syrup
3 tbsp safflower oil
1/4 cup finely chopped unsalted walnuts -- (about 1 oz)
3 tbsp white whole-wheat flour
2 tbsp maple sugar
1/2 tsp ground cinnamon
1/4 tsp sea salt
2 tbsp unsalted butter -- melted, organic
This classic muffin is a total crowd-pleaser, packed with sweet
banana, crunchy walnuts and fragrant cinnamon. We opted for mini
chocolate chips for chocolaty flavor in every single bite.
MAKE AHEAD: This can be done 1 day ahead. Line a 12-count muffin tin
with paper liners and preheat oven to 350F. Prepare crumb topping: To
a small bowl, add all crumb topping ingredients except butter and
stir with a fork until combined. Add butter and stir until dry
ingredients are moistened; set aside. (MAKE AHEAD: This can be done 1
day ahead. Cover and refrigerate. Before proceeding with recipe,
allow to come to room temperature, 1 to 2 hours. The topping will
have firmed up, so use a spoon to crumble it again.
Prepare muffins: In a large bowl, whisk together 1 cup flour, oat
bran, baking powder, baking soda, 1 tsp cinnamon and 1/4 tsp salt.
Add chocolate chips and whisk to combine. (MAKE AHEAD: This can be
done 1 day ahead. Cover and store at room temperature.) In another
large bowl, lightly whisk egg then add bananas and whisk until
combined. Add milk, maple syrup and oil and whisk until combined.
MAKE AHEAD: This can be done 1 day ahead. Cover and refrigerate.
Allow to come to room temperature and whisk again before proceeding
with recipe, about 1 hour.
Add banana mixture to flour mixture and stir until dry ingredients
are moistened. Add to muffin tin, filling each cup almost to the top.
Sprinkle crumb topping over muffins (about 1 tbsp per muffin) and
press down slightly on topping so it adheres. Bake until a toothpick
inserted into center of a muffin comes out with a few moist crumbs,
18 to 20 minutes. Cool in pan for 5 minutes, then transfer to a rack.
Serve warm. (MAKE AHEAD: Muffins can be baked up to 1 month ahead.
Cool completely and freeze in zip-top freezer bags or airtight
containers. Defrost at room temp for 1 hour. Place muffins on a large
rimmed baking sheet and loosely tent with foil. Heat in a 250F oven
for 7 to 8 minutes.
Nutrients per serving (1 muffin): calories: 226, total fat: 11 g,
sat. fat: 3 g, monounsaturated fat: 2 g, polyunsaturated fat: 4 g,
carbs: 33 g, fiber: 4 g, sugars: 17 g, protein: 5 g, sodium: 267 mg,
cholesterol: 22 mg
S(Internet Address):
"http://www.cleaneatingmag.com/recipes/banana-walnut-crumble-muffins-with-chocolate-chips/";
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Per Serving (excluding unknown items): 230 Calories; 11g Fat (39.5%
calories from fat); 5g Protein; 34g Carbohydrate; 4g Dietary Fiber;
24mg Cholesterol; 258mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
Meat; 1/2 Fruit; 0 Non-Fat Milk; 2 Fat; 1 Other Carbohydrates.