I really love to make muffins for my kids for breakfast. They are so easy. I like using wheat flour and flax to make them just a bit healthier.
I love to freeze them and pull them out at night so they will be ready for breakfast in the morning.
This is a recipe that I recently altered. It is a recipe that I love, and I tweaked it a bit to make them a little bit better for you.
After a weekend away, I came home to some dark bananas. I knew that banana muffins was just what I needed to create out of them.
I also made a loaf of banana bread with this recipe. That little beauty was put in the freezer to share at a friend’s baptism this weekend.
Slightly Healthy, yet still appealing to little people Banana Muffins:
(this may seem like a lot of ingredients, but this makes a huge batch)
yeild: one loaf of banana bread and 24 muffins
1/2 C. butter(softened) or
1/4 C. butter and 1/4 C. applesauce(this is what I do)
1 C. brown sugar
2 t. vanilla
2 C. fat free sour cream
3 C. wheat flour(I ground mine fresh) using my favorite appliance
1 C. flax seed(also ground with my favorite appliance)
2 t. soda
1 t. baking powder
1 1/2 t. salt
add to mixture above and mix until combined
add 3 C. mashed bananas
1/2 C. milk chocolate chips
1/2 C. semi-sweet chips
scoop into muffin tins and liners, or fill bread pan half full of batter
I use both kinds of chocolate chips because milk certainly taste better, but semi are better for you.
I also like to use mini-chips when I have them on hand. It makes the chocolate distribute a bit better.
Simple Streusel for the top: this makes the muffin
1/2 C. brown sugar
3 T. butter
3 T. flour
1/2 C. ground almonds
(I grind them in my blendtec until it is more like a flour; then my kids don’t know I put nuts on top) You could also just chop them or leave them out.
Remember almonds are so good for you.
Sprinkle the muffins and bread with a little streusel.
Bake at 350
Muffins for 15-20 minutes
Bread for 35-40 minutes