Aggie's Kitchen

An afterschool snack…

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My little guy was definitely born with a sweet tooth.  I can tell you, he didn’t get it from me.  I, on the other hand, am more of a salty crunchy snack kind of person…I have no problems getting through a bag of sea salted pita chips dunked in spicy hummus…okay, let’s not talk about it (I have recently discovered I have a bit of an addiction…).

Since my son enjoys his sweets so much, I really try to keep some “better for you” sweet snacks for him in the house…granola bars, cocoa almonds (Emerald makes them – awesome!), and of course lots of fruit.  But what really makes my boy happy is a muffin.  He is over the moon when I tell him I’m going to bake up some muffins.

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To keep my cookbook buying addiction under control lately, I’ve started to check out cookbooks from the library.  The last time I was there I saw my friend Liz’s kid friendly cookbook on the shelf and I was excited to bring it home.  I immediately looked to the baked goods section, knowing I had some very ripe bananas on the counter needing to be used up immediately.  I was very happy to find this Banana Chocolate Chip Muffin recipe…and so was the little Muffin Man.

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I made half the batch as written, and the other half I sprinkled shredded coconut over the tops before baking to make them a little more fun (for me!).  Sammy enjoyed both, but said he would save the coconut ones for me since they were my favorite.  🙂

Banana Chocolate Chip Muffins
Recipe from Meal Makeover Moms

(printable recipe)

1 cup all-purpose flour
1/2 cup whole wheat flour
1/4 cup wheat germ or ground flaxseed
2 teaspoons baking powder
1/4 teaspoon salt
2 ripe bananas, mashed (about 1 cup)
2 large eggs, beaten
1/2 cup packed brown sugar (I used regular sugar because I was out of brown sugar)
1/3 cup canola oil
1/3 cup 1% lowfat milk
1 teaspoon vanilla extract
1/2 cup mini chocolate chips
shredded coconut, optional

1. Preheat the oven to 350°F. Lightly oil or coat 12 muffin cups with nonstick cooking spray
and set aside.
2. Whisk together the all-purpose flour, whole wheat flour, wheat germ, baking powder, and
salt in a large bowl.
3. Combine the bananas, eggs, sugar, oil, milk, and vanilla in a medium bowl and stir until
well blended. Pour the liquid ingredients over the dry ingredients and stir until just
moistened. Stir in the chocolate chips.
4. Spoon the batter into the prepared muffin cups. Top with each muffin with shredded coconut if using.  Bake about 20 minutes, or until the   muffins are light golden and a toothpick inserted in the center comes out clean.
5. Transfer the pan to a wire rack and cool for 5 minutes. Remove the muffins and cool an
additional 5 minutes before serving. To make 24 mini muffins, bake about 14 minutes.

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22 comments on “An afterschool snack…”

  1. Love the thumbs up picture 🙂 I am much more of a salty/crunchy gal as well. An occasional sweet is fine but doesn’t really get me going! These muffins do look fantastic though- a nice breakfast! Love the coconut addition. Hope you’re having a nice weekend 🙂

  2. Yum! I have a sweet tooth, but try to control it by eating fruit, but you know I love my cookies:)

  3. Aggie these look great. My little guy has a incredible sweet tooth as well. I have to bake up some healthly stuff for him cause he would eat junk all day if I let him. I am going to give these a try.

  4. yum! Can’t wait to try this recipe! What a great healthy afterschool snack for my kiddos!

  5. Aggie: I’m so glad your kids enjoyed the muffins from my cookbook. Wait till you try the new blueberry cornmeal muffins Janice and I have created for book #2 (hopefully out by November 1st)!! Thanks for sharing the recipe with your readers.

  6. I love how healthy these are! I am definitely going to make these when my bananas are overripe (I bought some today to specifically make sure I had some overripe ones later this week!)

  7. That’s a great snack idea! I should do the same.

  8. Yum! Those look so good!

  9. Well hell…I got both the sweet AND salty “tooth” yippeeee!
    I love the cocoa almonds as well!!
    Delicious muffins!

  10. Topped with coconut these could easily become a favourite Aggie.

  11. This post reminded me of those “after school specials” sorry.. off topic, but you know, I would have LOVED to have something like this on hand when they came on… hehe

  12. Great idea, thanks. The kids are going to love this one.

  13. Sounds good from here. Hm, I even have a couple overripe bananas in the freezer…

  14. looks great! I love the Meal Makeover Moms, I’ll have to pick up their book for my dad with all his little kiddos 🙂

  15. A yummy afternoon snack for all. And how sweet that Sammy left the coconut ones for you 🙂

  16. These look great! I always have extra bananas hanging around, they are perfect for baking and I find you can reduce the sugar in recipes when you use bananas. Win, win! 🙂

    Jenn

  17. Wow that looks great! I know my kids will appreciate it as an after school snack as well, thanks for posting the recipe!

  18. These look awesome! I am always looking for healthier after school snacks and sweets too.
    Your little guy is adorable.

  19. A perfect combo of flavors for a muffin, in my opinion. I am with you, I have more of a salty/savory tooth. I leave the sweet stuff for the husband and kids. I am on the lookout for those cocoa almonds!

  20. These look fantastic love the coconut and your little boy is gorgeous! He has your eyes!

  21. These look yummy. I know my family would love them.