Ingredients:
2 cups whole wheat flour
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup applesauce
1 banana, mashed
1/2 cup skim milk
1 cup vegetable puree (these work well: pumpkin, zucchini, spinach, carrots, broccoli, cauliflower) Hint: if you use broccoli or cauliflower, reduce the amount to 3/4 cup, as they have a stronger flavor and may be more detectable to the kids!
1/2 teaspoon salt
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon vanilla
2 eggs (or substitute 1 tablespoon milled flax seed plus 3 tablespoons water for each egg)
1/2 cup chocolate chips
Sugar in the Raw, or natural (course)sugar for sprinkling on top
Directions:
Preheat oven to 350 degrees. Sift dry ingredients in medium bowl, set aside. In large bowl, mix wet ingredients, vegetable puree and sugar until well blended. Mix in dry ingredients, add chocolate chips. Pour into greased or paper-lined muffin tins, about 1/4 cup per muffin. Sprinkle tops with course sugar. Bake for 16-18 minutes. Insert toothpick after 16 minutes, if it comes out clean, remove muffins from oven. Do not over bake, as they will tend to dry out.
Another tip is to experiment with the vegetable purees for flavor and texture preferences. I have found that one of my family's favorite is when I use pumpkin (1/2 cup) and carrots (1/2 cup). Add a little dash of nutmeg to the dry mix - yummy! Also try adding 1/3 of a cup of cocoa powder to dry ingredients, and adding a couple of tablespoons of water, as needed, to wet mixture, when using spinach and/or zucchini. These are like brownie muffins - super moist and delicious, almost like a cupcake! Finally, if you're a fan of blueberry muffins, try substituting the chocolate chips with 1 cup of blueberries. Have fun!
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