Thursday, February 26, 2015

Banana Chocolate Chip Muffins

2 cups whole wheat flour (regular flour is OK too)
1 cup of oats
½ cup light brown sugar (Domino)
1 ½ tsp baking powder
1 tsp baking soda
½ tsp salt
½ tsp pumpkin pie spice (stage one)
4 bananas
1 cup of milk
¼ cup of vegetable oil (I use organic canola or melted coconut oil)
1 tsp vanilla (watch for corn syrup)
3 TB butter, softened
1/3 cup pear sauce (can puree fresh boiled pears to make sauce)
¾ cups of chocolate chips (we use Ghirardelli)

Heat oven to 400 degrees. In a large mixing bowl, beat together milk, pear sauce, butter, bananas, oil and vanilla. Mix in dry ingredients. Stir in chocolate chips. Bake for 10-12 minutes or until center comes out clean with a toothpick. Makes about 24 muffins.

Some pumpkin pie spices contain cloves which would be stage 2. You can make your own stage one pumpkin pie spice by combining 4 TB cinnamon, 4 tsp nutmeg, 4 tsp ginger, and 3 tsp of allspice. I put this all into my old pumpkin pie spice container when I ran out. McCormick sells a pumpkin pie spice without cloves.

To make your own pear sauce, I boil fresh peeled pears until soft. Drain the water, then mash or transfer to a blender. We have one specifically for making baby food that works well. I add a couple dashes of vitamin C crystals/ powder to help prevent it from browning. I transfer to ice cube trays and set in the freezer, then transfer to a zip lock freezer bag for storage. Can use apple sauce if you can do stage two.

I adapted this recipe from

Feingold Stage 1

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