Do your kids get HANGRY!? These muffins are the prefect fix. This sweet little snack, with added nutrition, will hold them over until their next meal. And they’re perfect to freeze for later, so you are always prepared.
On a side note, I love that “Hangry” was recently added to the Oxford English Dictionary! http://abcnews.go.com/GMA/Food/hangry-officially-word-oxford-english-dictionary/story?id=52869807
I know so many people that get “hangry”…include myself and our kiddos. 🙂 It certainly helps explain kids’ crabbiness around 10am and 4pm.
When your kids’ hangry sets in, give them a muffin. 🙂
So these muffins aren’t your typical banana bread style muffins. We replaced the granulated sugar and saturated fat with honey, applesauce and yogurt and added ground flaxseed and walnuts for extra Omega 3. You can rest easy knowing this is something you’d want in your kiddos’ growing bodies.
OK, let’s start baking. Here’s a list of supplies you’ll need:
- Measuring cups
- Measuring spoons
- Mixing bowl
- Spoon or spatula
- Fork (for mashing banana)
- Ziplock bag and meat tenderizer or rolling pin to crush walnuts
- Muffin pan or mini muffin pan
- Muffin paper liners or silicone liners
- If freezing: airtight container and parchment paper
AGE APPROPRIATE COOKING TASKS
Every child’s ability varies depending on maturity or cognitive and physical ability. Parents need to use their own discretion when assigning tasks. These are general guidelines for the Healthy Banana Chocolate Chip Muffins.
Younger than 3 years old
- Name and count ingredients with child
- Dump measured ingredients into bowl (except eggs)
- Stir dry ingredients together in bowl with large spoon/spatula
- Line muffin tin with paper liners
3 – 5 years old
- All of tasks from younger than 3 years old
- Mash banana with a fork
- Count and measure ingredients
- Crush walnuts using ziplock bag and meat tenderizer or rolling pin
- Mix ingredients together
6 – 7 years old
- All of the younger tasks
- Crack eggs into a bowl
8 – 9 years old
- All of the younger tasks
- Scoop batter into muffin tins
10 – 12 years old
- Should be able to complete all tasks to this recipe with adult supervision
- Wash everyone’s hands!
- Clean all work surfaces before starting.
- Leave tasting until the end. Your child might not understand the difference between a ready-to-eat ingredient and a raw unsafe ingredient.
- It is okay for your kitchen to get a little messy.
- Keep in mind that your child is learning, so patience is key!
Healthy Banana Chocolate Chip Muffins
- 1 ½ cup whole grain pastry flour
- 1 tsp baking soda
- ¼ tsp baking powder
- ¼ tsp salt
- ¼ cup ground flaxseed
- 1 egg
- 3 ripe bananas mashed
- 2 Tbsp honey
- 2 tsp vanilla
- ¼ cup unsweetened applesauce
- ½ cup plain yogurt
- ¼ cup walnuts finely chopped
- ½ cup dark chocolate chips
- Preheat oven to 350℉
- In a large bowl, whisk together mashed banana, honey, vanilla, applesauce and yogurt.
- Combine flour, baking soda, baking powder, salt and flaxseed. Fold wet ingredients into dry ingredients. Do not over mix.
- Gently fold in walnuts and chocolate chips.
- Divide batter into the muffin tins, lined with paper liners.
- Bake 18-20 minutes (12-18 minutes for mini muffins) or until a toothpick inserted into center of a muffin comes out clean.
- Cool on a rack at room temperature.
- Allow muffins to cool for 5-10 minutes before removing from the muffin tin.
- Store in an airtight container at room temperature for 2-3 days or freezer for a later time.