Because I love my kids and wanted to start their (sick!) day with a little joy I made them breakfast cupcakes. And because my own mama taught me to, I added in as much “extra healthy” as I could manage. My husband would still eat these, they are very moist. Child tester reviews include “Greaaat!” (Note to self, stop doing the Tony the tiger Greeeeat! so often) and “Deeeelicious!” and the baby did not feed it to my parents dog.
I didn’t try them (half caf coffee with heavy cream and broccoli and dip, thank you very much. heh! I will follow it up with mid morning eggs for those of you who are worried about my protein intake) but I assure you they looked perfect, came out of the pan easily and had the right sort of sponginess (is that a word?) to them.
Now that I’ve located the pharmacy bag I scribbled it on while I was making them, here is the recipe.
time: less than 30 minutes
Preheat Oven to 350 and oil or paper a regular sized muffin tin. Mash 3 bananas, add 2 eggs, 3/4 cup of brown sugar (or whatever sweetener you are using), 1/4 cup of milk. Now that you have banana soup add in 1/4 cup ground golden flax, 1/4 cup powdered milk, 2 cups whole grain spelt flour, 1 tbsp baking powder and 1/2 cup chips (I used president’s choice mini peanut butter cups for baking.) Mix. Bake for 18 minutes or until knife comes out clean. If you have big bananas add a wee bit more flour- if you have small bananas add a wee bit more milk. Makes 12 full sized