Sunday mornings in my house are made for curling up on the couch with my son watching cartoons and sipping coffee. Since we are quickly approaching the Terrible Twos, Sunday morning seems to be the only time we can get him to sit still for more than a few minutes. This may be because he is still partially asleep but I’ll take any cuddle time I can get!
I also like to take the time on Sunday morning to actually make breakfast. Most mornings we are rushing out the door so I like to take advantage of the mornings I can slow down to bake a batch of muffins. These banana muffins are super simple and the classic banana bread flavor is a favorite in my house. Also the fact that the banana muffins are whole wheat with no refined sugars is a big plus in my book. While I am not above feeding my son chicken fingers from time to time,I try to feed him healthier options whenever I can. Slather some almond butter on these muffins and he is a happy boy!
3 cups whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
3 bananas, mashed
1/2 cup applesauce
1 teaspoon vanilla
1/4 cup honey
1/4 cup Greek yogurt
Option mix-ins: chocolate chips, almonds, pecans, dried cranberries…
Pre-heat your oven to 375 degrees and set aside a prepared muffin tin.
Begin by mixing all of your dry ingredients in a large bowl and set aside.
In another bowl, mix all of the remaining ingredients until completely combined. A note on the banana, if you prefer chunkier pieces of banana in your muffins feel free to leave it a little less mashed!
Slowly add the wet ingredients to the dry ingredients. Stirring until just combined – do not over work the batter! You can also add in some nuts or chocolate chips at this point if you’d like.
Pour into the prepared muffin tin and bake for 18 to 20 minutes. Or until a toothpick comes out clean.