High Fibre Banana Chocolate Chip Muffins that Actually Taste Great
(Probably has something to do with the chocolate)

Makes – 12

Psyllium, pronounced sill-ee-um, the p is silent, is nature’s answer to blasting gel. Aside from keeping you regular, this soluble fibre can lower your cholesterol, helping to reduce your chances of developing heart disease, and for the diabetics in the crowd it can help manage blood glucose levels.

One of my favourite breakfast cereals is Kellogg’s Bran Buds, which is loaded with psyllium. One bowl a day can help lower your cholesterol. Tired of eating cereal for breakfast? Then try one of these too good to be good for you very high fibre muffin a try. One a day is all you need, and make sure that you drink an extra glass or two of water, too much fibre and not enough liquids can leave you constipated.

Wet Ingredients
¾ cup (175 mL) buttermilk
¾ cup (175 mL) dark brown sugar
¾ cup (175 mL) psyllium husks*
1 omega-3 egg
1 ½ cups (375 mL) mashed banana, approx. 4 really ripe frozen, thawed bananas**

Dry Ingredients
1 cup (250 mL) whole wheat flour
¾ cup (175 mL) ground flaxseed
¼ cup (60 mL) walnuts, finely chopped
¼ cup (60 mL) dark chocolate chips
2 Tbsp. (30 mL) cinnamon
1 ½ tsp. (7 mL) baking powder
1 tsp. (5 mL) baking soda

1. Preheat the oven to 400Fº (200Cº). Line a muffin tin with large paper cup liners. Try Chefs Select Natural Non-Stick baking cups.

2. In a large bowl mix together buttermilk, brown sugar, psyllium, omega-3 egg and mashed bananas. Let sit 10 minutes. Stir well.

3. In a medium bowl whisk together whole wheat flour, ground flaxseed, walnuts, chocolate chips, cinnamon, baking powder and baking soda.

4. Pour into psyllium/banana mixture and mix well. The batter will be very thick.

5. Scoop the batter equally into 12 muffin cups and bake for 20-25 minutes or until done.

6. Remove from muffin tin and cool on a wire rack for 3 hours. Store in an airtight container for up to 3 days or freeze for up to 3 months.

Each muffin with chocolate contains
210 Calories, 9 g Total Fat, 1.7 g Sat Fat, 0 g Trans Fat, 166 mg Sodium, 41g CHO,
11.5 g Fiber, 6 g Protein

*You can find psyllium in the health section of larger groceries store. If not try your local health
food store.

**Why the heck do I have to use frozen thawed bananas?

Freezing really ripe bananas helps break down the cell walls inside the fruit, making them extremely mushy, and providing much needed moisture for the psyllium. Freeze the bananas whole in their peels. The day you need them? Thaw, cut off the tops, and squeeze the mushy banana into a bowl. Viola!