Dylan's Favourite Muffin Recipe
This past weekend, we experienced an ice storm turning the outdoor elements into a scene resembling the movie "Frozen." However; Elsa was wrong- the cold DOES bother us! [Especially in April. Spring is broken!] Being storm stayed isn't all bad though; cozy days with no where to go are special and rare. Thankfully the hydro stayed on so Dylan and I could do some baking. Not only did it occupy a little kid with cabin fever, but it also resulted in a delicious treat!
Here is a recipe we adapted from AMBITIOUS KITCHEN. I opted for this one as it uses natural sources of sugar, yogurt, and whole wheat flour. While I like to use alternative gluten-free flours such as almond or coconut, it can get a little pricey. These use wholewheat flour which gives it a nuttier flavour and adds some fibre.
While it's always extra messy baking with little ones, I think the memories made, not to mention the educational component makes it worth the effort. Hope you enjoy these muffins as much as we are!
BANANA & CHOCOLATE CHIP MUFFINS
PREP TIME: 15 MIN | BAKE TIME: 25 MIN | YIELD: 2 DOZEN
INGREDIENTS
3 cups wholewheat flour
2 tsp baking soda
½ tsp salt
6 very ripe bananas
2 TB almond milk
2 TB vanilla extract
2 eggs
½ cup plain yogurt
½ cup honey
½ chocolate chips
DIRECTIONS
Pre-heat oven to 350° and line muffin cups [I used re-usable, silicone ones from IKEA]
In a large bowl combine flour + baking soda + salt, set aside
In a blender or stand mixer blend bananas until smooth
To the bananas, add almond milk + vanilla extract + eggs + yogurt + honey
Blend or mix on high for a minute. This allows lots of air into the batter which makes for fluffier muffins
Slowly incorporate the wet mixture into dry mixture
Fold in the chocolate chips
Divide batter evenly between the muffin cups [I filled mine right to the top]
*Sprinkle optional toppings
Bake for 25 minutes or until inserted toothpick comes out clean [ours took the full 25 minutes]
Cool before removing from muffin pan.
Enjoy!
