Banana Chocolate Mini-Muffins




PHOTOGRAPHY: PORNCHAI MITTONGTARE; FOOD STYLING: LIESL MAGGIORE; PROP STYLING: MAGGIE HILL WARD. NOTE: For longer-lasting freshness, freeze these in a zippered plastic bag. Recipe: In a large bowl, combine 1⁄2 cup whole-wheat flour, 3⁄4 cup all-purpose flour, 1 cup old-fashioned oats, 1⁄2 cup sugar, 1⁄3 cup cocoa powder, 2 teaspoons baking powder, 1⁄2 teaspoon baking soda and 1⁄8 teaspoon salt. In another bowl, blend 1-1⁄4 cups mashed banana, 1⁄2 cup 1% milk, 1 extra large egg, 1 teaspoon vanilla and 1⁄3 cup canola oil. Stir into dry mixture just until moistened. Coat 36 mini-muffin cups with nonstick cooking spray; fill each with batter. Sprinkle mini chocolate chips over each (2 tablespoons total). Bake 10 minutes at 400°F. Cool 1 minute. Remove muffins; cool completely on wire rack. Per toddler serving (per mini-muffin): 70 calories, 2 grams protein, 10 grams carbohydrate, 2.5 grams fat (0.5 grams unsaturated), 17 IU vitamin A, 0.5 milligrams vitamin C, 34 milligrams calcium, 1 milligram iron, 1 gram fiber. Writer Stacy Whitman lives in Sun Valley, Idaho, with her husband and 2-year-old son, Whit. Kim Galeaz, R.D., is a nutrition and culinary consultant in Indianapolis.