I love my kids, but I HATE feeding them. I am not creative when it comes to meals and snacks and we tend to get stuck in ruts where they eat the same 5 meals for weeks on end. While I have looked online (Pinterest) and there are amazing Mom's out there who put together amazing meals and take beautiful photo's of them, and while I can admire what they are doing, I need a more practical way for myself to plan meals. So I am making lists!! Yay me! One for breakfast, lunch, and snacks with recipes to go with. This way I can look at my lists before going shopping and buy accordingly and when I get home and can't think of anything to make I have a plan in place. Now my hope is to pass on my awesome lists to all of you out there but I want to test out some of the recipes first. Lets get started.
So first up is BREAKFAST! These muffins were so tasty that we made a batch two days in a row and my husband ate six for breakfast yesterday.
I adapted this recipe from thriftyfun.com you can find that link here.
This is my crazy cute helper for the day :)
Preheat oven to 375 degrees F. In large bowl combine the flour, baking soda, sugar, and baking powder. In a separate bowl mix the bananas, egg, salt, and coconut oil. I think that using a potato masher is the best way to combine the banana mixture. Also if you would prefer you can use 1/3 cup of butter in place of the coconut oil.
Stir banana mixture into dry ingredients until just moistened. Its fine if its just a little lumpy looking.
Fill muffin cups 2/3 full. It took about 2 heaping tablespoons to fill my cups. (And yes they are left over from Easter) Sprinkle the extra sugar over the muffins. You don't need the extra sugar but I liked the little extra crunch it gave. Bake for 18 to 20 minutes. Cool in pan for 10 minutes.
All that is left to do is enjoy. These banana muffins have a satisfying texture that is not to dense and not to light. A wonderful fast and easy breakfast. You could mix it up and add a little cinnamon or some chocolate chips and they would store wonderfully in the freezer. My only warning is that one batch only makes 15 muffins so make a double batch. You are going to need it.
- 1 1/2 cups all purpose flour
- 1 tsp. baking soda
- 3/4 cup sugar, plus a little extra for sprinkling on top
- 1 tsp. baking powder
- 3 large ripe bananas, mashed
- 1 egg, slightly beaten
- 1/2 tsp. salt
- 1/4 cup coconut oil, melted
Preheat oven to 375 degrees F. In large bowl combine the flour, baking soda, sugar, and baking powder. In a separate bowl mix the bananas, egg, salt, and coconut oil. Stir banana mixture into dry ingredients until just moistened. Fill muffin cups 2/3 full.