Recipe: Jazzi’s Survival Muffins

Hello! When I tell you these are my survival muffins I mean, they kept me alive! Well, at least it felt that way. I started making these in a double batch and freezing them after the birth of my second child (pictured above, trying to nab some batter). I needed something to eat as soon as I woke up and did not have time or brain power for anything more than a quick nuke in the microwave. It helped that they were healthy AND delicious. I hope you enjoy this recipe, and speaking from experience, they freeze very well and reheat nicely. Cool them completely before freezing and microwave 12 seconds then flip them over for and additional 12 seconds. - Jazzi

Yield: 12 Muffins

Ingredients:

1 cup oats

1 cup milk

2 very ripe bananas

1/2 cup unsweetened applesauce

1/2 cup honey

1 stick butter (melted)

1 egg

1 cup baking chocolate pieces

1 ¼  cups whole wheat flour

1 tsp baking powder

½ teaspoon baking soda

½ teaspoon vanilla

1 teaspoon cinnamon

1 teaspoon salt

Instructions:

• In a medium sized bowl, smash 2 very ripe bananas. Mix with applesauce, milk and oats. Let sit for about 30 minutes

• In a smaller bowl, melt butter, and mix in the honey. Only heat until butter is just melted so you don't have to wait for it to cool, and then add egg (make sure butter and honey mix is cool so you don’t curdle the eggs!) and vanilla.

• In a third bowl, mix flour, baking powder, baking soda, cinnamon, salt and chocolate chips.

• Combine dry ingredient mix, wet ingredient mix, and oat mix to form your batter. Mix until just combined.

• Grease your muffin tin, and fill cups 2/3rds of the way full.

• Bake for 14 minutes at 425° F