Back To School Banana Muffins

 

Happy Sunday Friends!!

 

My little boy is in school full days every day this year.
(Still can’t believe I have a baby old enough for grade one!)

 

Which means every week-day morning we are busy running around trying to get out the door. Leaving time for finding lost hats, coats, hockey sticks and tooth brushes while still managing to hunt down a single missing boot and locating homework.

There isn’t much left over time for eating the healthy breakfast I make sure to offer. And honestly, getting my son to eat breakfast on a leisurely Saturday can be a hassle some times too.

 

Soooooooo, I have adapted an adored Banana Chip Muffin recipe from Company`s Coming by Jane Pare. (You can tell by the shape of the cook book how often we use this oldie-but-a-goody!)

 

I changed it to a healthier version; one that is filled with fiber, yet is disguised with delicious flavour, in hopes that full bellies will tuck behind desks on busy mornings.

 

So here is the simple, healthy ten minute recipe:

 

First mix your dry ingredients:

 

1 3/4 CUP of whole wheat flour (Original recipe called for all-purpose flour)

1/2 CUP of granulated sugar

1 TBSP of baking powder

1/2 TSP salt

1/2 cup of sultan raisins (This is where I substituted the chocolate chips. Feel free to use them instead)

1 TSP cinnamon (May omit if you like)

 

Mix your wet ingredients in a separate bowl:

 

1 Egg

1/4 cup of cooking oil. (or vegetable oil)

1/4 cup of milk

4 overly ripe mashed bananas (Original recipe called for 3, depends how moist you like them. If you are using WW flour then the recipe needs 4 bananas for optimal moisture. :))

 

Combine both bowls together and transfer to muffin tins or loaf pan (or both)

 

Bake at 350F oven for 20-25 Minutes (or until an inserted toothpick comes out clean)

 

 Then you can indulge in these!

 

 

Or just add a skiff of butter…