It’s only the first day of spring break and I am already bombarded with - We are bored. What's for fun? What's cooking? What's next?
I told my kids why don't you two come out with a fun plan for
this week and I will follow.
The idea worked. They have listed activities... loads of
them.:)
They love to bake. So, today they baked banana nut muffins,
clicked pictures and updated their docs.
The muffins turned out simply great!
The muffins turned out simply great!
I totally sneaked this from my daughter's Google docs ;)
For organic eggless banana nut muffins you need -
- 4
organic not too ripe bananas
- 1/2 cup organic coconut sugar
- 1/3
cup or 5 Tbsp. unsalted organic melted butter (room
temperature)
- 1
tsp. baking soda
- 1/2
tsp. baking powder
- 1/2
tsp. sea salt
- 1/2
tsp. coarse ground Cardamom
- 1
1/2 cups of organic whole wheat flour
- 1/2
cup organic milled flax (optional)
- 1 Tbsp.
organic chia seed (optional)
- 1 cup nuts (organic walnuts, almonds and raisins)
Here is how to......
- Preheat
oven to 375 degrees F.
- Line
muffin pan with muffin paper cups.
- Chop
walnuts and almonds. Slice bananas.
- 1 Tbsp organic milk
- Whisk
together coconut sugar, melted butter, sliced bananas and milk. Using a blender mix them well.
- In
a large bowl whisk together dry ingredients (whole wheat flour, baking
powder, baking soda, nuts, raisins, milled flax, sea salt, cardamom,
chia seed)
- Add
wet ingredients to dry and mix them together. (save some nuts to
sprinkle on top)
- Fill
muffin cups with batter and sprinkle leftover nuts on top.
- Bake for 15 minutes or till the muffins are golden brown and toothpick inserted in center comes out clean.
- Enjoy!
Thanks
for visiting and have a colorful day :)
