Back to School Whole Wheat Banana Muffins | Mostly Homemade Mom
Sunday, August 4, 2013
Back to School Whole Wheat Banana Muffins
I'm really awful at eating breakfast. And by really awful, I mean I almost never eat breakfast. I will usually get the kids breakfast and then sit down at my laptop with my beloved coffee until I become human again. By the time the coffee is done, so are the kids, and time for me to eat breakfast goes right out the window!
In less than a month (GAH) school starts for Silas (3 day preschool), and I go back to work so I know the mornings around here are going to be absolutely nuts. It's going to be even busier than it is right now and I was determined to find something to fix in bulk that was completely healthy and portable. Oh and it had to taste good... obviously!
These muffins are made with whole wheat flour and only sweetened with honey and applesauce (of course the bananas are naturally sweet on their own). The raisins are optional, but I prefer them with raisins. Just because raisins rock. My kids and husband inhaled these, so I'll be stocking my freezer with these gems for crazy morning car rides. Along with my coffee with Almond Joy creamer, of course. :D
In a large bowl, combine whole wheat flour, baking soda, and salt. In a stand mixer, beat bananas, yogurt, honey, eggs, applesauce, and vanilla until well blended. Remove bowl from mixer and stir in flour mixture until moist. Gently fold in raisins (if desired). Divide batter even among a 12 cup muffin pan with paper liners that have been sprayed with non-stick spray. Bake at 350 for 20-25 minutes, or until a cake tester comes out clean.