Monday, August 24, 2015

Banana Muffins

Every morning, my child asks for either pancakes or muffins. This morning happened to be muffins. We hadn't tried making muffins yet, and I'm glad we did! This recipe was pretty simple, and I can adjust it to make bread, and instead of bananas add zucchini. Because zucchini bread always sounds good!

Banana Muffins
2 cups flour ( I used Better Batter-a gluten free all purpose flour blend)
3/4 tsp baking soda
dash of salt
3 ripe bananas
1/4 cup plain Greek yogurt
1/4 cup honey
2 eggs
1/3 cup coconut oil
1 tsp cinnamon 
1 tsp vanilla

Preheat oven to 350 degrees. Place paper liners into muffin tin. Mix dry ingredients in a medium mixing bowl, set aside. In a seperate bowl, mash bananas until most of the chucks are gone.
Add in yogurt, honey, eggs, coconut oil, cinnamon and vanilla, and mix until well blended. Fold banana mixture into dry mixture, being careful not to over mix. Fill each cup in muffin tin about 3/4 of the way full.
(You can make yours look a lot prettier than mine, we were just hungry and in a hurry!) Bake for 20-25 minutes, or until a toothpick inserted in the middle comes out clean.

They don't look pretty, but they were pretty tasty! In fact, I left what muffins were left on the counter, and my daughter has come back and eaten three more of them throughout this morning. She must be growing!

This recipe makes 12 muffins, and 2 muffins equal one yellow

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