Today’s post is dedicated to one of my favorite people in the whole entire world who is celebrating a birthday this week…. my mom!
I’d run out of words to describe how genuine, loving, talented, and wise she is. Words can’t communicate how much I appreciate and admire her! A truly tangible memory I have of her love is how she’d faithfully bake the most AMAZING banana chocolate chip muffins for my sisters and I as kids.
They were the standard after school snack and we never tired of them.
My sisters and I have been out of the house for years, begging for my mom to share her famous recipe. She withheld it, not for the sake of secrecy, but so that she could perfect it before she passed it on.
Now finally… I’ve got it!
The Best Travel Snack
These muffins are the ultimate travel snack! They’re small, freezable, and healthy-ish. That’s right – healthy-ish – because everyone needs to live a little.
In place of margarine, my health conscious mamma substituted apple sauce and coconut oil.
For 6 cups of regular flour, mom substituted 3 cups of almond meal flour. For an even healthier muffin, you can swap half of the regular flour with whole wheat flour.
And then there are the chocolate chips.
Some would say to set a limit on the number of handfuls you put in there… I’m not such a person. Go chocolate-chip-crazy!
There you have it! Bake up some muffins for your next road trip!
Mom's Banana Chocolate Chip Muffins
Makes 3 dozen.
- 2 1/4 cups sugar
- 1/2 cup organic apple sauce
- 1 cup coconut oil
- 6 bananas frozen, then thawed
- 6 eggs
- 1 cup almond milk
- 3 tsp vanilla
- 3 cups almond meal flour
- 3 cups white flour or whole wheat flour
- 3 tsp baking soda
- 1 1/2 tsp salt
- 3 handfulls chocolate chips or more!
Blend the apple sauce, coconut oil, bananas, eggs, milk, and vanilla in a blender until liquified.
Stir sugar into the mixture.
In a large bowl, mix the flours, baking soda, and salt.
Add the blender mixture into the bowl and mix with either a Kitchen Aide or hand mixer.
Stir in chocolate chips.
Bake at 350 degrees for 20 minutes until a toothpick can be inserted and come out clean.