We are always looking for healthy and delicious snack that I can pack the boys for school. One of our favorites are these muffins! We make them in mini muffin tins and freeze them. When packing lunches, I put a couple in their lunchbox and they are thawed and ready by snack time!
INGREDIENTS:
~1/2 cup coconut oil
~1/4 cup maple syrup or honey
~2 eggs
~2 large mashed ripe bananas (I usually freeze bananas when they brown and save them for this recipe!)
~1/4 cup 2% milk
~1 tsp baking soda
~1 tsp pure vanilla extract
~1/2 tsp salt
~1/2 tsp cinnamon
~1 3/4 cups whole wheat flour (we prefer the King Arthur's brand)
~1/3 cup oats
STEPS:
1. Preheat the oven to 325 degrees.
2. Spray the mini muffin tin with cooking spray.
3. Whisk coconut oil and maple syrup (or honey) together until well combined.
4. Stir in eggs and whisk.
5. Mash bananas into the egg, syrup, and oil mixture.
6. Add milk, baking soda, vanilla extract, salt, and cinnamon to the bowl. Mix until well combined.
7. Next, add flour and oats. Stir.
8. Divide the batter evenly. Fill the muffin tins no more than halfway.
9. Sprinkle the tops of the muffins with oats and cinnamon.
10. Bake for 20 minutes or until done.
Eat fresh, or freeze in a gallon bag to eat later. When eating from frozen, defrost in the microwave or let the muffins come to room temperature.
NOTE: Add in some pumpkin puree for a yummy fall treat!
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