Yields: 12 muffins Prep Time: 15 minutes Total Time: 35 minutes
Lightly sweetened with maple syrup and naturally sweet bananas, these whole grain muffins have no refined sugar and are filled with fiber, iron and potassium!
2 ripe bananas (about 2 cups)
1/4 cup high quality unsweetened cocoa powder
1/4 cup plus 2 tablespoons pure maple syrup
1 teaspoon pure vanilla extract
1/4 cup unsweetened applesauce
2 tablespoons melted butter
1/2 cup old fashioned rolled oats
1/4 cup super seed mix
1 cup whole wheat pastry flour
2 teaspoons baking powder
1/2 teaspoon baking soda
12 thin banana slices for topping (optional)
1. Preheat oven to 350 degrees Fahrenheit.
2. Mash bananas and mix in applesauce, eggs, vanilla, butter and syrup. Combine well.
3. In a separate bowl, combine cocoa powder, oats, whole wheat pastry flour, super seed mix baking powder, baking soda, and salt.
4. Slowly incorporate dry ingredients into banana mixture until well blended.
5. Line large muffin tins with paper cups (I prefer unbleached parchment paper cups) and fill tins almost until full. If using the banana slices as a topping, place a slice over each of the muffins.
6. Bake at 350 degrees for 16 -18 minutes. Remove from oven, let cool and enjoy! Muffins are best kept in the refrigerator to preserve freshness, but can be left on the counter for up to 3 days.
I always seem to run out of muffins. (Well, my husband takes a few right off the bat, before the kids even get to them, so that explains a little). And second to my problem of always running out, I am always open to new muffin ideas – you know keep the rotation fresh!
We don’t do much chocolate for breakfast, yet, I have been meaning to try something with a little cocoa and no refined sugar. That’s my trade off. You get a bit of chocolate, but no refined sugar. They’ve already resigned to the fact they’ll rarely (if ever) have a sugar-laden breakfast, so they’ll take a muffin that can be passed off as a chocolate cupcake (sort of).
The little banana slices on top are an extra touch. Actually, it made them even more desirable, believe it or not. The first time I made them, no banana on top. The girls gulped them down, but were hesitant as they sauntered by the counter. They often do a quick “walk-through” the kitchen. You know, pretending to throw something away or need a paper towel, to get a quick glance of the breakfast/lunch/dinner menu.
As a developer of recipes, not everything always turns out the way I like. Sometimes it’s just not good. So, I do get some eye glances over my way, just to check out if it’s a “yay” or “nay” type of deal for them.
These were just brown muffins at first, so admittedly, there was a bit of hesitancy. After the first taste, they were sold. However, the second time around, I put fancy little slices of banana (OK, they weren’t fancy, they just made the muffins look fancy). This time, there was much more excitement. Can’t say it was the bananas for sure, but they did make for a better presentation!
The oats add fiber, iron and immune-boosting beta-glucan. Between the applesauce, bananas and whole wheat flour, these muffins have a good deal of fiber, B-vitamins, vitamin C and potassium.
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