“Mommy, I want muffin,” those were the first words out of little P’s darling little puckered lips this morning. “Mommy, I want muffin.”
Mommy wanted another hour of sleep. Although waking up at 8:10 on a Sunday morning shouldn’t be anything to complain about, especially if you are living with two toddlers. However, for someone who used to sleep until 10am on the weekends BK (Before Kids,) these “early” morning wake up calls are a heavy adjustment. I’ve never been a morning person.
Children do change you. They really do. That change happens so quickly, in a very natural way and for me, this parenthood journey continues to be a positive one. So, when my almost 3-year-old requested muffins for breakfast, I quickly set off for the task. When you have such a precious little person in your life, all you want to do is make them feel happy and loved. If it was muffins she wanted, it was muffins she was going to receive. Request granted!
Where does one go for the quickest, healthiest and most reliably tasty muffins? The Laurel’s Kitchen Cookbook for their Banana Bread recipe which can also be used to make more than a dozen muffins. This dairy free muffin recipe also includes whole wheat flour, wheat germ and just 1/2 cup of brown sugar. Fortunately, we had some very ripe bananas for the job and the rest of the ingredients on hand. It was a go!
After whipping up the recipe, scooping the batter into the muffin tins and taking them out of the oven 25 minutes later, I presented lil’P with her muffin. Can you guess how many bites she took? Go ahead, make a guess! Ok, I’ll tell you…THREE. Yes, THREE bites and she walked away from the table and asked her dad for some grapes. The story does have a happy ending. Her twin sister, lil’T, after eating her own muffin, reached over to her sister’s plate and happily enjoyed eating the rest of her sister’s abandoned baked goods.
Banana Muffins (adapted from The Laurel’s Kitchen Cookbook)
3 very ripe bananas
1/2 cup oil
1/2 cup brown sugar
1 1/2 cups whole wheat flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup wheat germ
Optional – 1 cup dates or 1 cup nuts or 1/2 cup chocolate chips (we chose the latter)
Preheat over to 375F or 170C
Grease or line muffin tray.
Mash bananas until smooth.
Cream oil and sugar, then add bananas and stir well.
Sift together flour, salt baking powder, and baking soda.
Mix in wheat germ.
Add this to the banana mixture and stir in any of the optional ingredients if you choose to use any of them.
The batter will be quite stiff.
Scoop into muffin tray, just halfway if you want smaller muffins.
Bake for 20-25 minutes. Test for doneness by inserting a toothpick of knife in center.
If it comes out clean, it is done.