|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
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
Bake at 375F for ~ 30 minutes.
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