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Posted by Jana Campbell on 12th Mar 2016
|This recipe has been tested on many children and adults. Most love them! Great for breakfast, your lunchbox and as a snack!|
3 large ripe bananas
1/2 cup of dairy-free milk (or yogurt for a non-dairy option)
1/3 cup melted virgin coconut oil
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 cup whole wheat pastry flour
1/2 cup regular pastry flour
1/3 cup millet (adds crunchiness!)
1/2 cup chocolate chips
1 cup raspberries (I usually use frozen; can be substituted with other fruit, of course)
Directions:Mash bananas in a large bowl.
Add melted coconut oil
Combine dry ingredients in a separate bowl and gently stir into the banana mixture.
Stir in chocolate chips and fruit.
Pour into muffin pan lined with baking cups (I use If You Care Large Baking Cups)
Bake at 375F for ~ 30 minutes.
All prices are in CAD.