Muffins to the rescue! Holiday time is time for entertaining, and breakfast can be a challenging meal to plan, when guests and family are visiting for a weekend stay.
These delightfully delicious and healthy muffins make a great choice for serving an on-the-go crowd, and they also make a tasty snack, or even dessert!
Filled with a generous pop of grape jelly and gently sweetened with maple syrup, these tantalizing muffins make a no-guilt treat!
Makes 12 muffins
1 1/2 cups whole wheat flour
1/2 cup raw unsweetened shredded dried coconut
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
2 medium ripe bananas
1/3 cup maple syrup
2 tablespoons extra-virgin olive oil
1 teaspoon vanilla extract
1 cup unsweetened nondairy milk
12 heaping teaspoons grape jelly
Preheat the oven to 375 degrees F. Line a twelve-cup standard muffin tin, or 2 six-cup standard muffin tins with paper liners.
Put the flour, coconut, baking powder, and baking soda in a large bowl and stir with a dry whisk to combine.
Put the bananas, maple syrup, olive oil, and vanilla in a medium bowl and mash using a potato masher or large fork until smooth. Add the banana mixture and the nondairy milk to the dry ingredients, and stir just until combined.
Fill each prepared muffin cup two-thirds full with the batter. Make a small well in the center with a spoon or your finger. Spoon 1 heaping teaspoon of the jelly into the well. Top with the remaining batter, distributing it evenly among the muffin cups. Smooth out the top of each muffin with a rubber spatula.
Bake for 18 to 20 minutes, or until golden, and a toothpick inserted in the side of a muffin comes out clean. Put the pan on a wire rack and loosen the sides of each muffin with a knife. Let cool for 20 minutes. Carefully remove the muffins. Serve warm or at room temperature. Covered tightly and stored in the refrigerator, leftover muffins will keep for about 2 days.
Maple-Grape Muffins - Ready to serve!