Yesterday was baking day. Inspired by Shannon, the bento Mom I decided to bake some muffins that I could freeze and have for the boys' lunches which I will soon be packing. I went with a recipe I found on Ellen's blog for Banana Mango Muffins. I only needed a few small adjustments, mainly because I didn't have the specific ingredients she wrote into the recipe. The result was a delicious, moist muffin that my entire household of boys gobbled up. Truth be told, I should have made a double batch!
|Big brother muffin|
I did make a few minor modifications, I did not have coconut sugar, so I used regular old white sugar. I also have not invested in the egg replacer powder so I used 1/4 cup of silken tofu. Not having vanilla stevia I used 1 teaspoon of agave and I did use the melted coconut oil, it was one of the options listed as an alternative to grapeseed oil. I omitted the walnuts because we are a nutfree school and I wanted to be able to use these in Paulo's lunch. If I were making them for weekend munching only though I would totally add in the nuts! Even without the walnuts though the muffins are very satisfying. Just sweet enough, but not too sweet, and you get a lot of fresh fruit flavor in each bite.