Recipes: Banana Chocolate Chip Muffins, Crispy Cereal Treats, Sunny Broccoli Slaw

Banana Chocolate Chip Muffins

Serves 12.

Your kids will never know they're getting more fiber and less fat than they would in a typical muffin -- they'll only taste the banana and chocolate. For a fun twist, use miniature muffin pans to make 48 tiny muffins instead of 12 regular-size muffins. Adapted from "The Moms' Guide to Meal Makeovers" by Janice Newell Bissex and Liz Weiss.

• 1 c. all-purpose flour

• ¹/₂c. whole-wheat flour

• ¹/₄c. wheat germ

• 2 tsp. baking powder

• ¹/₄tsp. salt

• 2 ripe bananas, mashed (about 1 c.)

• 2 eggs, beaten

• ¹/₂c. packed brown sugar

• ¹/₃c. canola oil

• ¹/₃c. low-fat milk

• 1 tsp. vanilla

• ¹/₂c. mini-chocolate chips

Preheat oven to 350 degrees. Coat 12 muffin cups with cooking spray and set aside.

In a large bowl, stir together the all-purpose flour, whole-wheat flour, wheat germ, baking powder and salt. In a medium bowl, stir together the bananas, eggs, brown sugar, canola oil, milk and vanilla.

Pour the liquid ingredients over the dry ingredients, and stir until just moistened. Stir in the chocolate chips. Spoon the batter into the muffin cups and bake about 20 minutes, or until the muffins are light golden and a toothpick inserted in the center comes out clean.

Cool the muffin tins on a rack for 5 minutes. Remove the muffins from the tins and cool an additional 5 minutes before serving.

Nutrition information per serving:

Calories208 Fat 10 gSodium148 mg

Carbohydrates28 g Including sat. fat 2 g

Protein4 gCholesterol36 mgDietary fiber2 g

Crispy Cereal Treats

Serves 12.

High-fiber cereal and sunflower seeds add fiber and vitamin E to these classic treats. Adapted from "The Moms' Guide to Meal Makeovers."

• 1 tbsp. butter

• 1 tbsp. canola oil

• 1 (10.5-oz.) bag miniature marshmallows (about 4 c.)

• 1¹/₂c. high-fiber cereal, such as Post 100% Bran

• 4 c. crispy rice cereal

• ¹/₂c. roasted, shelled unsalted sunflower seeds

Lightly oil or coat a 9- by 13-inch baking pan with cooking spray and set aside.

In a large saucepan, heat the butter and oil over low heat. When the butter is melted, add the marshmallows, and stir until completely melted. Remove from heat. Add the bran and crispy rice cereals and sunflower seeds, and stir until well-combined.

Press the mixture evenly into the baking pan using wax paper or plastic wrap. Cool at room temperature and cut into 12 squares.

Nutrition information per serving:

Calories187 Fat 6 gSodium173 mg

Carbohydrates35 g Including sat. fat 1 g

Protein3 gCholesterol3 mgDietary fiber3 g

Sunny Broccoli Slaw

Serves 6.

Here's a healthier variation on heavy coleslaws. Adapted from "The Moms' Guide to Meal Makeovers."

• 1 (16-oz.) bag broccoli coleslaw

• ¹/₂c. golden raisins

• ¹/₂c. roasted, shelled sunflower seeds

• ¹/₂c. light canola mayonnaise

• 3 tbsp. red wine vinegar

• 2 tbsp. sugar

• ¹/₂tsp. salt

Combine the broccoli coleslaw, raisins, sunflower seeds, mayonnaise, vinegar, sugar and salt in a large bowl, and mix well. Serve right away or refrigerate and serve chilled.

Nutrition information per serving:

Calories199Fat 12 gSodium287 mg

Carbohydrates23 g Including sat. fat 1 g

Protein4 gCholesterol7 mgDietary fiber4 g