Y’all know my first instinct was to run their butts out of my kitchen like the old folks did us…but I let them stay. In these last few weeks of pregnancy, homeschooling is a very “free range” style activity- which they’re loving- so they got a few lessons on measuring, counting, home ec …and doing the stuff mommy doesn’t feel like doing because she stayed up til 3 am!
So yeah, breakfast this morning is courtesy of the princes…. And the Queens attempt to pack as many nutrients as I possibly could into one item!
These muffins are full of spur of the moment goodness. Hemp seeds, chia seeds and pecans compliment bananas and the rich flavor of organic maple syrup. I used about 1/2 cup whole wheat flour to up the whole grains.
The great thing about muffins is you can prep the batter the night before and pop them into the oven while you get ready in the morning.
They also freeze really well after they’re baked for a quick microwave (or oven) warmed breakfast.
Power Packed Banana Pecan Muffins
- 1 cup brown sugar
- 2 cups flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 mashed banana
- 2 Tbsp hulled hemp seeds
- 2 Tbsp chia seeds
- 1 cup pecan pieces
- 1 egg
- 1/3 c oil
- 1/4 c maple syrup
- 2/3 c milk
Preheat oven to 350 and grease a muffin pan. (You can also use cupcake papers.) Mix your dry ingredients until well blended. That’s flour, salt, baking powder. Add mashed banana and mix with a fork until clumpy. Now mix sugar, oil, syrup and egg. Add the oil mixture to the dry ingredients and stir until blended. Add hemp, chia and pecans. make sure to get them all through your batter. Add milk until batter is thick but slightly loose.
Fill muffin cups halfway and bake for 20 minutes or until golden brown and tops are set.