Banana Muffins.

Whenever I am in the grocery store, I always grab a bunch of bananas. They are one of the easiest foods to feed anyone in my family since I can add them to cereal, in pb sandwhiches, in crepes, in smoothies, etc.

Whenever I see them go brown, and my family won't touch them.  I put them in the freezer, peel and all, and save them for a giant batch of muffins.  We love mini muffins, because it just feels more fun to eat 3 instead of 1.  I throw them in a container and into the freezer so that they will keep for instant snacks.

DRY                                                            WET

3 cups flour                                                   4 cups ripe bananas, mashed (about 12 bananas)

3/4 cup whole wheat flour                             1 ½ cups brown sugar

1/4 cup ground flax seeds                              4 eggs

2 tsp baking powder                                      2/3 cups applesauce or vegetable oil

2 tsp baking soda                                   

1 tsp salt

2 cups chocolate chips

Preheat the oven to 350 degrees.  Grease muffin cups well.  Mix dry ingredients together and then wet ingredients together.

Add the dry ingredients to the wet and mix until just blended and moist throughout.

Fill cups ¾ to full. 

Mini muffins: bake 15 minutes until firm and golden.

Standard muffins: bake 25-30 minutes or until firm and golden.

These freeze super well for up to a month.

Tip: Start collecting over ripe bananas by putting the whole banana (unpeeled) in the freezer.

Defrost and then peel off the skin, use as you would a regular banana. 

Or freeze puréed bananas in portions.

Ready for the freezer.  You can't even tell that there is flax whole wheat and fruit in there. 

Liv tries frozen banana.  Don't tell the health inspector.

Dahlia & Liv mash the banana, and of course, another taste test.

Fresh muffins out of the oven are a thing of beauty.  I think they should make a Yankee candle in this scent...I would buy it and then maybe try and eat it.