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Prebiotic Banana Chocolate Chip Muffins
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Prebiotic Banana Chocolate Chip Muffins
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Prebiotic Banana Chocolate Chip Muffins
by Brooke Bulloch
Ingredients
| ½ | cup canola oil | |
| ¾ |
cup granulated sugar | |
| 2 | eggs | |
| 1 | cup mashed ripe bananas | |
| 1 | tsp vanilla | |
| 1 | tsp baking soda | |
| 2 | tsp warm water | |
| ¾ |
cup unbleached flour | |
| ¾ |
cup CO-OP GOLD PURE Faba Bean Flour | |
| ⅓ |
cup wheat bran | |
| 1 | tsp ground cinnamon | |
| ½ |
cup semi-sweet chocolate chips |
Directions
Prep time: 10 minutes
Total time: 30 minutes
Makes: 12 muffins
- Preheat oven to 350°F.
- In a medium-sized bowl, cream together canola oil, sugar, eggs, bananas and vanilla.
- Dissolve the baking soda in warm water. Mix well and blend into the wet mixture.
- In a large bowl, stir together the flours, wheat bran and cinnamon.
- Add the wet mixture to the dry ingredients and mix until just combined. Stir in the chocolate chips.
- Spray muffin tin (or silicon muffin cups) with cooking spray. Fill each muffin cup half to two-thirds full.
- Bake for 20 minutes or until a toothpick inserted in the centre of a muffin comes out clean.
Looking for more tips to add fibre to your diet? Registered Dietitian Brooke Bulloch shares five easy ways here.
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