My son’s 5th grade class put together a cookbook. Each child brought in their favorite “healthy” recipe. I have to say, although some of them aren’t especially healthy, it is a great collection of recipes. We have had fun making many of them together (he is becoming quite the cook – although he, like his mom, prefers baking to cooking). Recently he made these Banana Chocolate Chip Muffins all by himself, and we all loved them. They are really low fat, very yummy and easy to make. Much to my husband’s dismay (since they clutter up our freezer), I throw bananas in the freezer when they are starting to get too soft. Storing them in the freezer means you can always have bananas ready for baking! They look nasty on the outside, since the skin turns black, but they are perfect for recipes like this. Just thaw on the counter or even microwave them, pricked, for a minute or so to soften them up.

Low Fat Banana Chocolate Chip Muffins

• 2 cups all-purpose flour (we used 1/2 all-purpose and 1/2 white whole wheat)
• 1/2 cup sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 large egg
• 3 mashed ripe bananas
• 1 tablespoon vegetable oil
• 1/3 cup chocolate chips  – optional – but clearly, why would you ever leave chocolate out?

1. Preheat oven to 350.
2. Spray two 12-muffin pans (total of 24 muffins) with cooking spray or line with paper muffin cups. (I found some great ones at our grocery store that are unbleached and biodegradable)
3. Whisk together in one bowl: flour, sugar, baking soda and salt.
4. Whisk together in another bowl: egg, mashed bananas and oil.
5. Add flour mixture to banana mixture and blend just until dry ingredients are moistened.
6. Add chocolate chips and stir lightly to mix.
7. Divide batter among the muffin cups, filling each about 2/3 full.
8. Bake until toothpick inserted in muffins comes out clean, about 25-30 minutes. (I suggest checking at 20).
9. Let cool 3 minutes in pan, then let cool on wire rack. Serve warm or cool.