MUFFIN OF THE MONTH- Banana Nut with Chocolate Chips MYFITNESSPAL.com

January’s MUFFIN OF THE MONTH just had to be this one. 2019 is the year I stop putting myself last on my list…self care is where it’s at for me this year and sometimes that means treating yourself! This is one of my favourite flavour combos! Unfortunately I can’t make them very often because my eldest daughter is VERY allergic to walnuts…but now that she lives on campus at her University I’m able to make them more often. I haven’t decided yet if that’s a good thing or a bad thing lol. I sometimes prep the dry and wet ingredients the night before...stir them together in the morning and pop them in the oven to bake while I'm showering. Easy Peasy!

12 servings at 156 calories per serving.

2 1/2c      flour

1/2          sugar (optional)

2tsp        baking powder

1tsp         baking soda

1/2tsp      salt 

2            eggs

1c        milk (nut milk works too!)

3            mashed bananas (1 cup)

1/2c       chocolate chips

1/2c chopped walnuts

 Preheat oven to 375 degrees

In a large bowl combine the dry ingredients. In a separate bowl beat the eggs until frothy, then add the remaining wet ingredients. Add the wet ingredients to the dry and stir just enough to moisten. Too much mixing makes a tuff muffin. Fill lined muffin cups 3/4 full (I use a large ice-cream scoop) I like to sprinkle some walnuts on the top of each muffin…they look pretty that way!

*If for some reason your muffin mix seems a little dry and stiff feel free to stir in a splash more liquid. Conversley if it ends up a little wet, add a sprinkle more flour. We've always been told baking is an exact science and for many recipes it is, but...I'll never post a recipe like that! All my recipes allow room for a little creative licence and a few corrective measures. So forget what momma always told you lol!

Bake for 20-25 minutes or until slightly golden.

Makes 12.

TIP- This recipe is easily made gluten free by simply swapping out the flour with a gluten free version such as Robin Hood or my favourite flour blend. You can also make this vegan easily by using an egg replacer.