RECIPES & STORIES
"It's the Simple things in Life"
Makes 12 servings
A big thank you to my friend Christena for sharing this super healthy, delicious and easy to make banana muffin recipe with me. Every time we meet for a play date Christena brings these freshly baked gems to treat us with and we gobble them down with great pleasure.
This recipe was passed down to Christena by her mother, and she has been making these muffins for so long now that she simply measures her ingredients by eye. I begged and pleaded for the recipe and finally Christena relented! She came over one day and in whipping these muffins up together in my kitchen we finally got all the measurements down on paper to share with you.
The recipe is so forgiving when it comes to the ingredients these muffins are great to make with young children. It allows them to practice their measuring skills (and even knife skills depending on their age). As long as you have your salt, baking powder and baking soda measured (but even that you can guide your kids through doing on their own), the amount of the rest of the ingredients really doesn’t have to be precise.
*If you want to make a gluten free version of these muffins substitute gluten free flour for the all purpose flour.
4 overripe, soft bananas
2 Tablespoons ground flaxseeds
1 heaping Tablespoon of coconut oil
1 cup of all purpose flour
½ teaspoon of aluminum free baking soda
½ teaspoon of baking powder
½ teaspoon of sea salt
½ teaspoon of cinnamon
1 teaspoon of chia seeds
1 teaspoon vanilla extract
1/3 cups vegan chocolate chips
Pre-heat the oven to 350 Degrees Fahrenheit.
The muffins will come out super moist and naturally sweet because of the ripe banana and a bits of chocolate.
Pack as a treat in your kid’s lunch box, enjoy with a cold glass of vegan Iced Chai Latte as an after school snack, or use muffins as the base for healthy Banana Cream Cupcakes.
These muffins also make for a great gift when you are visiting someone. Just arrange them in a decorative basket and include some organic, locally made jam, or a creamy nut butter.
I use these reusable silicone muffin liners, which I grease with coconut oil before filling with batter. Allow another 8 to 10 minutes of cooking time if you are using these to bake the muffins.
Fill the muffin liners or tins 3/4 ways full.
If you decide to make a vegan version of these muffins, by eliminating the egg and replacing the chocolate chips for vegan ones, the muffins will still be delicious, but just won't have this golden color to them.
Perfectly moist muffins. I just love these!
If your bananas ripen/brown before you have time to use them, you can place them, with skins removed, in freezer safe zip lock bags and take out and defrost as needed. It's takes a few hours to defrost and if you get impatient, like I do sometimes, you can blend the frozen bananas with a bit of water to create something that looks exactly like ice cream to use in the recipe. You will need a "pump" to help push the bananas safety down toward the blondes to achieve this.
Here Theo is enjoying "ice cream" for breakfast.