Kids (& grown-ups) love these muffins because they taste really yummy. Childcare providers and parents / caregivers love them because they're cheap, easy and nutritious! I just adapted the whole wheat muffin recipe on page 96 of Edward Espe Brown's
Tassajara Bread Book slightly. He's referred to as the zen master of bread baking for good reason - all of the recipes in the book are really good!
4 cups whole wheat flour (freshly ground from organic wheat berries)
4 teaspoons baking powder
1 teaspoon salt
2 eggs, beaten
1/2 cup oil OR melted butter
1/2 cup honey
4 ripe bananas, mashed
3 cups milk
1/2 cup ground walnuts (optional)
Combine dry ingredients. Combine wet ingredients in a separate bowl. Manually fold dry ingredients into wet ingredients with as few strokes as possible (a few lumps are ok). Fold in nuts. Pour into lined muffin tins. Bake at 450° for about 15 minutes. Makes 36 muffins.
Tip: These muffins are great for freezing! To freeze: Place fresh muffins (make sure they are cool first) on a baking sheet (or leave right in the muffin tins) and put in the freezer for an hour or so. When frozen, transfer muffins to ziplock freezer bags. Defrost individual muffins in the microwave for about 1 minute when you're ready to eat them. Talk about fast food (and they're nutritious)!
