My Favorite Morning Time Saver
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Confession: I do not enjoy being in the kitchen. Well, I take that back. I like to be in it eating and talking to friends, sitting around the island visiting… but when it comes to meal prep, meal planning, cooking, etc. I break out in hives.
I dread the daily question that comes from my husband when he calls from work mid-morning and asks: “What’s for dinner?”
How am I supposed to know that?? It’s a whole 8 hours away! I let you know around 5:30. You would think after almost 10 years he would stop asking I would learn how to know ahead of time!
Yep, that’s me. I am awful at meal planning. Ironically, I am working behind the scenes over here at Confessions of an Imperfect Housewife trying to create a foolproof meal planning system… yep this “fool” is trying to create it! They say some of the greatest inventions come out of necessity… I am going to go with it. Anyway, I will be sure to keep you posted when that finally comes out.
Back to the muffins…
I love mornings!
Am I a morning person? No, I would not consider myself a morning person. Simply because I do not enjoy interacting with other humans when I first get out of bed and in my book that is the #1 characteristic of a morning person. So by that definition, I am not one.
I love mornings because I love the fresh start to the day. It’s another opportunity to accomplish more, move closer to my goals and be with the people that I love.
Also, mornings are when I get the most done. I typically get my exercise, Bible Time, and a majority of my daily housecleaning done before we sit down for school… which allows me to function well and concentrate more fully on school with the kids.
With that being said… I don’t make time for a long drawn out breakfast in the morning. You will rarely see a bacon, eggs and pancake breakfast going down around here… unless of course, you show up on Sunday mornings when my husband is in charge of breakfast.
That’s not my style. I need easy (preferably healthy) options that my kids can independently grab and eat on their own. I have quite a few options for them, but one of my favorites are these muffins. Unlike most store-bought breakfast foods these have no sugar AND are super high in fiber!! Plus they taste awesome! Win-win-win!
Note: No judgement for the store bought goodies. I have busy weeks too and sometimes I don’t have time to bake. But when I do have time, I do my best to create a snack that is on the healthier, less sugary side of the spectrum. And when I can squeeze fiber in there, I am one happy momma!
So with no further ado, here is a recipe for the BEST EVER Chocolate Chip Banana Flax Muffins!
Prep time: 15 minutes
Total time: 35 minutes
Makes 24 muffins
Ingredients:
3 cups flour
1 1/2 tsp salt
2 tsp baking soda
2 tsp baking powder
6 bananas (old and brown)
2 cups ground flax
2 eggs
1 cup Maple Syrup
1/2 cup of milk (optional: see step 4)
1/2 to 1 cup chocolate chips
Directions:
Step 1: Preheat your oven to 375 degrees.
Step 2: Mix the dry ingredients which include the flour, baking powder, and baking soda.
Step 3: Combine the wet ingredients which include 6 bananas (the older, the better), 2 cups ground flax, 2 eggs, and 1 cup maple syrup.
Step 4: Add your dry ingredients to the wet ingredients about a cup at a time and mix well. You want your muffins to have more of a brownie batter consistency (slightly thick but so thick that it is hard to stir). You may need to add milk to achieve the right consistency. I added about 1/2 cup.
Step 5: Fold in the chocolate chips I like to use miniature chocolate chips in this recipe because I find that a little goes a long way. Depending on how chocolatey you like it, add 1/2 to a full cup of chocolate chips. To keep this recipe free of sugar, use these chocolate chips which are sweetened with Erythritol and Stevia.
Step 6: Grease muffin tins with coconut oil OR use parchment paper muffin liners.
Step 7: Pour the batter into the muffin tins until each muffin opening is nearly full. There should be enough batter for 24 muffins.
Step 8: Bake at 375* for 16-18 minutes.
Step 9: Remove from oven and let them cool for 10 minutes before transferring the muffins to a cooling rack.
Step 10: Enjoy!
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Did you make them?
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