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To Your Health! (Sandi’s previously Top-Secret recipe for chocolate chip muffins)

June 7, 2013

It has been pointed out to me that I failed to post a notice on the blog that I would be on vacation the last week or so. I meant to do so — really! At any rate, I will not be back to posting regularly until Monday. But! To make it up to you, dear readers, I’m posting my super-special recipe for Banana Chocolate Chip Oatmeal Bran Muffins! (Maybe they need a snazzier name – post suggestions below).


No, this isn’t morphing into a cooking blog.

I’ve developed these very carefully and think they are about as perfect as can be.  They’re very healthy, packed with fiber, anti-oxidants, and heart-healthy fats. They’re also mighty tasty. The recipe makes 3 dozen at a time, which I know sounds like a lot, but if your family is like mine, they’ll be gone before you know it. They take well to freezing, and I highly recommend doing so. This is for two reasons: 1) you can dole them out from the freezer each day & prevent them from disappearing overnight; and 2) with a big batch, I find the tops tend to get gummy after a while stored at room temperature.

Banana Chocolate Chip Oatmeal Bran Muffins


  • 1 1/2 cups whole wheat pastry flour
  • 4 1/2 cups old fashioned, large flake oats
  • 3 cups oat bran (can use wheat bran if you like)
  • 1/2 to 3/4 cup brown sugar or Splenda brown sugar blend
  • 2 Tb + 2 tsp baking powder
  • 1 Tb +1 tsp baking soda
  • 1 cup chopped walnuts (optional)
  • 3 eggs or 1 cup liquid egg substitute
  • 1 cup milk (can use almond milk for fewer calories & sugar, but will get less protein, too – your call)
  • 1 1/4 cup unsweetened applesauce
  • 3 Tb vanilla
  • 4 1/2 cups mashed, very ripe banana (approx. 9, depending on size)
  • 1 1/2 cups semi-sweet chocolate chips


  1. Preheat oven to 350°.  Place muffin liners in pans and mist insides with canola spray.
  2. Mix dry ingredients (flour through walnuts) together in large bowl.
  3. In separate bowl, mix together wet ingredients (eggs through banana).
  4. Add wet ingredients to dry. Mix until just combined. Do not over-stir.
  5. Fold in chocolate chips.
  6. Pour 1/3 cup batter into each muffin cup.
  7. Bake at 350° for 20 to 25 minutes.
  8. Cool in pans, on wire racks for 5 minutes before removing from pans.
  9. Remove and cool completely.
  10. For storage, wrap each cooled muffin in plastic wrap, and place muffins in gallon-size zip-lock freezer bags. Store for up to 4 weeks.

Enjoy! And I’ll see you back here next week.

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