So in light of the joyous occasion of trying to feed everyone in a timely manner and get everyone to school and work on time - always a struggle in my house. Lol you should see us scramble on Sundays for church. But no worries. Here is a delicious problem solver at least for 1 or 2 days of the week. It is a healthy and super easy muffin recipe to whip up. Serve this along side some scrambled eggs if you have time, or just grab with a piece of fruit and go. Let them eat in the car. I am impressed that they really didn't crumble or leave many crumbs behind - its a very kid friendly and non messy mom approved portable breakfast idea.
This recipe is from Krista at Joyful Healthy Eats. She has some amazing looking food on her blog. I really meant to change up the recipe. I absolutely love walnuts and strawberries together and I had them next to me when I was mixing it up but it didn't somehow make it into the bowl. Similarly, the turbinado sugar, a brown crunchy topping, that I adore to put on top of ANY baked goods was somehow left on the counter too. I love texture in my food and after my first bite I was mentally hitting myself for forgetting those two elements. Can I blame this on being pregnant? I don't know. Wink.. So no changes were made to the original recipe except the brand and flavor of the yogurt. Even vanilla yogurt has extra sugar that I wanted to avoid. Enjoy :)
Makes 12 muffins - serving size 1 or 2
Prep + baking time: 30 minutes
special equipment: cooling rack, muffin/cupcake pan, stand mixer helps but not necessary
2 cups of White Whole Wheat Flour
1 teaspoon of baking powder
1 teaspoon of baking soda
¼ teaspoon of salt
1 teaspoon of cinnamon
2 ripe bananas, mashed
½ cup of light brown sugar, packed
¼ cup of coconut oil, melted
1 teaspoon of vanilla extract
½ cup of plain greek yogurt (used one small container)
1 large egg
1½ cup of strawberries, chopped (6 strawberries)
optional nuts (1/4 cup - 1/2 cup)
optional raw turbinado sugar (a dash for the top of each one)
1. In a mixing bowl combine the bananas, brown sugar, coconut oil, vanilla extract, yogurt, and egg. Blend it until its homogeneous - approx 2 minutes.
2. To the same bowl add in the remaining ingredients except for the strawberries and nuts if you are adding those and not forgetting them like I did. Mix well but not overdoing it.
3. Preheat your oven to 350.
4. Fold in your strawberries and or nuts.
5. Spray your cupcake/muffin pan and/or liners with nonstick spray. I usually use liners just to make the muffins portable if I need them to be.
6. Divide the batter evenly with a soft spatula or a spoon. It is thick but it won't be dense I promise. If using, top each uncooked muffin with turbinado sugar for a nice surprising crunch and sparkle.
7. Bake for 20-25 minutes or whenever they are golden brown and a toothpick comes out clean. Mine were done in 20 minutes but my oven usually cooks things a little fast.
8. Let them sit for a few minutes on a cooling rack in the pan. Then transfer for a few more minutes onto the rack. Cool completely if storing for your next busy school filled morning. Feel free to go hide someplace and sleep like my cat did :)