I know, I know. There is a bit of muffin madness going on over here lately. I can't help myself. Muffins are so warm and comforting. They are perfect for cooler autumn mornings along side a nice cup of coffee or tea. These muffins get their splendid sweetness from ripe bananas and pure organic maple syrup. They also have just the slightest sprinkling of raw sugar over the top for texture.
I find that school mornings run much more smoothly if I have lunches put together the night before and a healthy grab-and-go breakfast ready ahead of time. My kids are not big cold cereal eaters like I was as a kid so I have to be a bit more creative with my breakfast ideas. Muffins usually go over really well. When they are made with whole grains, whole wheat flour, little or no sugar, fruits, nuts... I feel confident that I am sending them out with a great start to their day. Breakfast is such an important meal! It gives our metabolism a jump start and helps with concentration. I'm sure it helps with a whole mess of other things as well. Bottom line- Don't forget to eat your breakfast!
Jumbo Maple Banana Muffins
Makes 6 jumbo muffins
1/3 cup melted butter
1/2 cup maple syrup
2 ripe bananas, mashed
3 tbsp low fat milk
1 3/4 cups whole wheat pastry flour
1/2 cup almond flour
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 cup chopped pecans (optional)
Preheat oven to 375 degrees. Line a jumbo muffin pan with 6 liners or grease muffins tins.
In a large bowl, mix the melted butter, maple syrup, eggs, banana and milk. In a separate bowl, whisk together the flours, baking soda, baking powder and salt. Add the flour mixture to the wet ingredients and stir just until combined. Fold in the pecans.
Fill muffin liners to top. Sprinkle with more pecans and raw sugar. Bake for 22-25 minutes.