Our family LOVES muffins. After we have made them and they are all gone I find myself severely missing them! We made banana ones this morning, but I also use this same recipe with acorn squash, pumpkins and other roasted veggie purees. For more information on how to bake delicious muffins, check out online universities to find baking classes that can teach you different healthy muffin recipes perfect for school lunch boxes and picnics.
I usually make a kid friendly version and then add extra stuff in for us – like pecans – with the other half of the batter. Really, my little guy is okay with the extras, but for some reason big sister has been REALLY picky of late. I also sometimes like to substitute out a bit of the flour for cornmeal, it gives it a more hearty and taste and a little more texture.
We also had these with some homemade butter, which made them all the better!
1/2 Cup Coconut Oil (or Butter)
1 Cup Whole Cane Sugar (or Other Sweetener)
~ Beat until combined
1 1/2 Teaspoons Baking Soda*
1/2 Teaspoon Baking Powder*
1 1/2 Cups Whole Wheat Flour (Pastry would be better)*
1/4 Teaspoon Cinnamon
1/8 Teaspoon Nutmeg
1/8 Teaspoon Cloves
~ Mix dry ingredients and then mix slowly into the wet
Today we used 3 bananas.
*You can also use a 1/4 Cup of Sourdough starter and only use a 1/4 of the baking soda and powder and a 1/2 Cup less of Flour.
Have your littlest helpers fill the muffin tins with the liners! Use an ice cream scoop so the muffins are all the same size. Cook at 350 Degrees for 12-15 minutes – make sure to do the toothpick test and get a tasty brown color.
By the way, if you aren’t using natural sweeteners and whole wheat, this recipe still works with white flour and sugar.