My Foodie Call

We like muffins. Muffins are such an easy, versatile breakfast item.

So easy that they make their way seamlessly into lunch boxes as a snack too.

Or as a night-time snack. When the kids say they are starving two seconds before bed? They want chips? My response? Have a muffin.

Here is a recent recipe.

Berry Banana Muffins

• 2 eggs
• 1/2 cup unsweetened organic applesauce (Apples are at the top of the Dirty Dozen list. Buy organic)
• 1/4 cup coconut oil (melted down)
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 3 bananas, mashed
• 2 cups whole wheat flour
• 1 teaspoon baking soda
• 1 tablespoon cinnamon
• 1 cup frozen mixed berries

DIRECTIONS:

1. Preheat the oven to 375 degrees F.  Line muffin tin with paper liners or non-stick spray.

2. In a large bowl, whisk together the eggs, applesauce, coconut oil, brown sugar, vanilla and bananas. Combine the flour, baking soda and cinnamon. Stir into your wet mixture until moistened. Add the mixed berries. Stir again. Don’t worry if the berries clump a little because they are frozen. It will all come together in the oven. Spoon batter into muffin cups.

3. Bake for 18-20 minutes in the preheated oven, or until the tops of the muffins are lightly browned. Let cool for 10 minutes.

Bursting with berries.