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 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!
BANANA & CHOCOLATE CHIP MUFFINS
PREP TIME: 15 MIN | BAKE TIME: 22-25 MIN
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
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.
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! 🙊