I am an avid foodie and coffee drinker, I am also the writer behind the blog The Primitive Plate. I believe in keeping everything simple from the kitchen to exercise. Nothing fancy, just wholesome food with wholesome ingredients for the whole family.

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Back To School Banana Muffins

I don’t know about the other mommies out there but I am ready for school to start. My daughter will be going back to preschool in a couple weeks and she is clawing at the walls for kid to kid interaction, her 18 month old brother isn’t cutting it anymore.

I’m actually a fan of the hussle and bussle of running around to school, play dates, and ballet classes (I’m sure I’ll be slapping myself by January for saying this.) The main problem I have with back to school and all the craziness that comes with it is meal time. My daughter is 4 and everyday is becoming a challenge with her, she would eat anything I put in front of her until the age of 3. Now, she doesn’t like any of her old favorites and eats like a snail! Unfortunately, I don’t have 2 hours for her to finish a meal before school and I can’t rely on a nutritious snack at school unless cupcakes and donuts are now a part of the daily requirements and I missed the memo.

I’m trying to think of fun and quick breakfasts that can be taken with us if needed, smoothies are quick and fun but I was thinking of something with more substance. I came across a recipe on allrecipes.com for “Chocolate Chip Banana Muffins” and by the looks of my rotting overly sweet bananas on my counter I knew this was going to be a fun recipe to play around with.

I started by whisking 1c. Unbleached All Purpose Flour and 3/4c. Whole Wheat Flour (the original called for all white flour but I wanted to add some fiber and filling power), 3/4c. Sugar, 1 tea. Baking Powder, 1 tea. Baking Soda, 1/2 tea, Salt  and I added 1 TBSP. of cinnamon

In a small bowl mash 1c. (about 2 large) Bananas and put aside

In a sperate bowl whisk 1 egg, 1/4c. Canola Oil, 1/4c. Apple Sauce (the original called for 1/2c. oil, I wanted to cut down on the fat), 1/2c. Yogurt (sour cream or milk would work just as well) and finally 1tea. Vanilla Extract

Add the  egg mixture to the dry ingredients and stir till moist, don’t overmix!!

Next, FOLD in the bananas. After tasting the finished muffins you’ll realize this is key : )

Preheat the oven to 350 degrees and bake for 20 mins., I had 12 perfectly made muffins when done

This recipe was so quick and the muffins have a cakey moist texture. Next time I’ll be adding Walnuts for hubby and I and Peanut Butter Chips for the kids!! The kids loved them just as they were which is a huge success in this house, back to school is looking sweeter and sweeter : )

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