Comments on: Mom It Down: Whole Wheat Banana Chocolate Chip Muffins

By: nina

nina — Fri, 03 Jul 2009 22:52:51 +0000

I made these and they turned out amazing and now my family thinks I am awesome.

Thank you!

By: jonathan

jonathan — Tue, 16 Jun 2009 02:36:53 +0000

Have you ever tried using Teff flour ?

I have a feeling it might be useful for this… it’s also high protein and wheat-free, so it could be good for emory.

By: Alyssa

Alyssa — Mon, 15 Jun 2009 19:23:50 +0000

Malt powder! Ah! There’s a little Amish store around where we live that sells malt powder by the bag. I never had any idea what it was used for!

By: Becky

Becky — Mon, 15 Jun 2009 18:42:30 +0000

One of my favorite baking discoveries ever was that you can substitute things in for oil. Yogurt is equal parts…I’m not sure what other things are (sour cream, applesauce and a bunch of other things work as well-google oil substitutions and you’ll get a ton). So technically, I think you could just increase the amount of yogurt in your recipe and you would be good. So far I’ve noticed the yogurt keeps things moist, but maybe it’s just the recipes I’ve tried.

By: mihow

mihow — Mon, 15 Jun 2009 17:03:29 +0000

Joanie: OMG! Malt powder!!! I bet that would be amazing as well. That’s an amendment I plan on trying.

Kelly: I stand firmly behind the vegan version of these muffins. So freaking good. Just ask my husband.

By: joanie

joanie — Mon, 15 Jun 2009 16:40:11 +0000

This recipe reminds me of a waffle that we made at the coffee shop I worked at in college. Just make your regular waffle batter and add some banana “mash” and about a tablespoon of malt powder and cook. Top with a teensy bit of melted peanut butter and some syrup. In no way good for you but SO awesome. In fact, that malt just pumps up any waffle recipe.

By: Kelly

Kelly — Mon, 15 Jun 2009 15:00:22 +0000

Oh can’t wait to try this out – Vegan recipe version – for my food allergic daughter! Yum.