01 Aug Healthy banana muffins with chocolate chips
My kids (and my husband) like their sweet snacks during the day at school (or at work). I think most kids are the same. Because of this, many kids bring to school commercial versions of cookies, muffins, granola bars and cakes. It’s completely understandable, these are easy to pack and very convenient and they for the most part, taste good to our kids.
Food producers however don’t always have our kids best interest at heart and really what counts to them is profit. Business is business and that’s to a certain level also understandable. But because of this, these commercial snacks are mostly filled with sugar and less than healthy ingredients. I’ve wandered through the ails of supermarkets and have read all the ingredients of the snacks which are often packaged as healthy and let me tell you that there isn’t much that is actually healthy.
It’s hard to eliminate all of these snacks from our kid’s diets because their friends at school eat them and the social pressure is extreme present but I do my best to pack my kid’s lunches with snacks that I bake myself and therefore that are more natural and wholesome. And that way I control the ingredients.
These banana muffins are a classic in our house. I’ve been making them forever and every week I use what I have on hand. I’ve experimented with different ingredients and they pretty much always work. They are not overly sweet but my kids and husband do not cease to appreciate them.
- 1 1/2 cups of whole wheat flour
- 1/2 cup of ground flax seeds
- 2 tsp of baking powder
- 1 tsp of baking soda
- 1/4 tsp of salt
- 1/2 cup of coconut sugar (I’ve also used honey, maple syrup or regular white sugar. They all work)
- 3 very ripe bananas
- 1/2 cup of butter softened (or 1/3 cup melted but not hot coconut oil )
- 2 eggs
- 1 tsp pure vanilla extract
- different possible adders (about ½ a cup to 1 cup): chocolate chips (I use 50%+ cocoa butter chocolate and 70% is even better), chopped walnuts, chia seeds, dried cranberries, dried bananas, chocolate chunks…
- In a mixing bowl, mix all the dry ingredients.
- In a separate plate, mash up the banana, mix in a bowl with the rest of the humid ingredients.
- Mix the dry ingredients into the humid ingredients and fold until the whole mix is humid but not too much or else the muffins will be tough.
- You can use muffin liners or simply grease your muffin pan. Fill a 12 muffin tray and bake in a 350 F oven for 25 to 30 minutes (until a toothpick comes out clean).
- They are very good the day of and for a few days after. I usually freeze them in a large freezer bag and I take them directly from the freezer to the kid’s lunches. By the time the kids are ready to eat them the muffins have unfrozen and are very fresh.