I have been on a health kick recently. But with 2 growing kids, and being the baker that I am, I couldn't completely cut out carbohydrates. Instead, I am trying to tweak classic recipes to be a bit more nutritious. Having our cake and eating it too, so to speak.
This morning I decided to bake banana chocolate chip muffins for a playdate. After all, two four year-old boys need lots of energy to run around and wreck havoc on the house!
I started with a straightforward recipe for banana chocolate chip bread, but made the following substitutions:
3/4 cup wheat flour for 3/4 cup bleached all-purpose flour
1 tablespoon ground flax seed
1/4 cup nonfat greek yogurt for 1/4 cup butter
1/4 cup agave syrup for 1/4 cup refined sugar
I also mixed together 3 tablespoons of chia seeds, 1 tsp of refined sugar, and 1/4 cup crushed banana chips as a crunchy topping.
The final product was moist, banana-y, and not too sweet. Added bonus? It has much more fiber and protein than the original recipe. The boys (and I) gobbled it up!