BANANA PECAN MUFFINS

Children can be very difficult when it comes to eating fruit and vegetables, but they are soon converted when they try a Muffin that made out of fruit. Muffins are the ideal lunch bag treat because they are relatively low in fat and sugar, and – as long as your child doesn’t have a nut allergy – you can add in some useful protein. Try Banana Pecan Muffins!

This recipe makes 8 muffins. You can always double the recipe to make more.

Ingredients:

• 1 cup flour (all-purpose or whole wheat), sifted
• 1 1/2 teaspoon baking powder
• 1/3 cup sugar
• 1 cup pecans, chopped
• 2 large ripe bananas, mashed
• 5 tablespoons milk
• 2 tablespoons butter, melted
• 1 large egg, beaten
• 1/2 teaspoon vanilla extract
• 2 teaspoons flax seeds (optional)

Note: if you’re using flax seeds, use 2 teaspoons less flour

Sift the flour, baking powder, add the sugar and pecans, and stir to combine.

Place the mashed bananas, milk, butter, egg, and vanilla extract in a separate bowl and mix together.

Add the wet ingredients to the dry ingredients and gently stir until just combined. Place muffin paper liners in a muffin pan. Divide the batter evenly, filling the paper liners about 3/4 each, and bake at 375 degrees F for 20-25 minutes until golden. I sprinkled some sugar on “muffins” right before they went in the oven. It creates a nice crunchy top.