My go-to breakfast options are whole wheat toast topped with some nut butter (peanut, pecan, almond or cashew) and sliced bananas, oatmeal, Greek yogurt with fruit, and smoothies. However, some times it is nice to have a baked good. So, I’ve tried out quite a few muffin recipes and have been combining what I (and my family) liked about each to come up with my own perfect little muffin. As you will see, it is all real food. The only sweetener is the banana and the maple syrup, the flour is whole wheat, and there are no yucky oils.
Makes approximately 2 dozen muffins
3 cups of whole wheat flour (I like King Arthur brand)
1 1/2 tsp. of baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. ceylon cinnamon
2 sticks of salted butter, melted
1/2 cup to 2/3 cup pure maple syrup (depending on how sweet you like your muffins)
4 very ripe bananas, peeled and mashed
1/2 cup pecans, chopped (optional) (you could also substitute walnuts)
Handful dark chocolate chunks or chips (optional)
(1) Preheat the oven to 350 degrees and line two muffin tins with paper cups and set aside.
(2) Whisk flour, baking soda, baking powder, salt and cinnamon together in a large bowl.
(3) Make a well in the center of your dry mixture and add the eggs, butter, and maple syrup.
(4) Combine the wet and dry mixture with a fork until you do not see any more white powder from the dry ingredients.
(5) Fold in the mashed bananas (and nuts if you are using them).
(6) Using a small spoon, evenly fill the cups with the batter.
(7) Bake for 20 minutes.
(8) Let cool for at least 10 minutes before removing muffins from the pan.
*Once I’ve filled 12-18 muffins cups, I mix a handful of chocolate chunks in to the remaining batter so that I have some “treats” for B (and me if I am being honest). T doesn’t enjoy chocolate in the morning, but B and I sure do. I figure if three chocolate chunks causes my daughter to pick the homemade whole wheat muffin over the Eggo — it is a win!
**You can top with chocolate chunk muffins with a chocolate chunk after you’ve filled the cups but before you have baked them so that you’ll know which ones have chocolate and which one’s don’t.
These are best enjoyed the first few days after baking (I always taste one immediately just for quality control). They are also great stored in an airtight container on your counter for up to 4 days. If you know your family won’t eat all 24 in 4 days, I suggest halving the recipe or placing some muffins in a freezer-safe plastic bag and throwing them in your freezer. If you think ahead, pop a muffin in the fridge overnight so that you can enjoy it the next morning for breakfast. If you don’t think ahead, you can microwave the frozen muffins for 30-45 seconds or until desired temp.