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Hi.

I'm Kristin.  I am a wife, aspiring designer, Christian and for now a SAHM.  My husband and I are parents to three kids- Dylan Archer, Kyler Jude and Noelle Rose. I created this space to document my family's adventures and lessons I've learned along the way.  The Mom Jungle is a modern interpretation of both the family newsletter and scrapbook.  

Dylan's Favourite Muffin Recipe

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!

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Here is a recipe we adapted from COOKIE + Kate.  I opted for this one as it uses natural sources of sugar, healthier oil options, and whole wheat flour.  While I like to use alternative gluten-free flours such as almond or coconut, it can get a little pricey.  Her original recipe yields 11 muffins, but with an extra banana and some chocolate chips, we got 1 dozen large muffins out of this batch.

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!

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BANANA & CHOCOLATE CHIP MUFFINS

PREP TIME: 15 MIN    |    BAKE TIME: 22-25 MIN

INGREDIENTS

  • ⅓ cup coconut oil, melted

  • ½ cup maple syrup

  • 2 eggs, room temperature

  • 4 mashed bananas, very ripe

  • ¼ cup almond milk

  • 1 tsp baking soda

  • 1 tsp vanilla extract

  • ½ tsp salt

  • ½ tsp cinnamon

  • 1 ¾ cup whole wheat flour

  • ⅓ cup oats

  • handful of chocolate chips

  • *optional: coarse sugar, oats, cinnamon to sprinkle on top

DIRECTIONS

  • Pre-heat oven to 325° and line muffin cups [I used re-usable, silicone ones from IKEA]

  • In a large bowl, mix coconut oil + maple syrup. Whisk in eggs.

  • Stir in mashed bananas + milk followed by the baking soda, vanilla extract, salt + cinnamon

  • Add flour + oats. Mix just until combined.

  • Fold in the chocolate chips

  • Divide batter evenly between the muffin cups [I filled mine right to the top]

  • *Sprinkle optional toppings

  • Bake for 22-25 minutes or until inserted toothpick comes out clean [ours took the full 25 minutes]

  • Cool before removing from muffin pan.

  • Enjoy!

NOTES

  • COOKIE + Kate mentions these muffins will stay fresh at room temperature for 2 days, 4 days in the refrigerator and up to three months in the freezer... that is if they last that long! 🙊

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Happy 30th Justin

Happy 30th Justin

Visceral

Visceral