Well my good friend and I decided to get together this afternoon – armed with a few stand mixers (geesh those are heavy to transport) and a few choice ingredients, to fill our freezers full of healthy muffins for the kids for school lunches (to fufill our mission to cut down on processed packaged convenience foods).
We made these muffins, and some pumpkin ones….these ones turned out best – definately a recipe we will use again.
Here’s one for the lunch box Mom’s that you can feel good about. This is also from Clean Eating but I switched out the oil and used Coconut Oil, also I used whole eggs, and I made it into muffins instead of bread. I’m posting how we made it.
Sorry folks no pictures….we also made some awesome Roasted Garlic Hummus and Anti Aging Smoothies for lunch (Why again did I not bring my camera?) – next time I promise pictures and recipes for all included.
INGREDIENTS:
1 1/2 cups whole-wheat flour
1 1/4 tsp baking powder
1/2 tsp baking soda
1 tbsp cinnamon
1 tbsp ground flaxseed
Pinch of sea salt
3 ripe bananas, mashed with a fork
2 eggs
1/4 cup unsweetened applesauce
1/2 cup raw honey
1/4 cup cocunut oil
1/3 cup chopped dark chocolate
Olive oil cooking spray, optional
INSTRUCTIONS:
Preheat oven to 350°F. In a medium bowl, combine flour, baking powder, baking soda, cinnamon, flaxseed and salt.
In a large bowl, with a hand mixer, beat bananas until smooth. Add egg and beat until combined. Gradually mix in applesauce, honey and coconut oil.
Mix dry ingredients into banana mixture; stir in chocolate. Pour into lined or well oiled muffin tins (they tend to stick and bake at 350F for approx 20 mins
