A muffin is a tiny cake! And sometimes not so tiny. Cake for breakfast? No wonder kids like muffins! Pssst, parents! Although these are treats, they use whole-grain flour, fruit, and unrefined sugar. And cinnamon is a trickster spice that makes sweets taste sweeter.
- 4 bananas (the riper, the sweeter, the banana-ier, the better)
- 1 egg, beaten
- ¼ cup melted coconut oil or any neutral-flavored oil, such as safflower
- ½ cup to ¾ cup honey (depending on ripeness of bananas)
- 1½ cups whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- Preheat the oven to 350ºF with the rack in the middle. Line 12 cups of a muffin tin with liners or oil well.
- In a large bowl, mash the bananas with a potato masher or fork. Add the egg, oil, and honey and stir to combine. Using a rubber spatula, fold in the remaining ingredients. Fill the muffin cups three-fourths full.
- Bake until a toothpick inserted in a muffin comes out clean, about 20 minutes.
Reprinted from “The Family Cooks” by Laurie David. Copyright (c) 2014 by Hybrid Nation Inc. By permission of Rodale Books. Available wherever books are sold.
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