Muffins are a staple in our house! Anytime we have overripe bananas, I make a huge batch of muffins (mostly mini for Luke’s lunch) and freeze them for later use. This is a new recipe I tried this morning and it was a huge hit! Super chocolatey, a little sweet and very satisfying! I subbed lightly packed brown sugar in place of the coconut sugar as well as olive oil in place of the coconut oil; the muffins turned out great!
When you freeze muffins, let them cool completely and place in an freezer safe ziploc. Put the name of the muffin and date on the bag and try to squeeze as much air out as possible before sealing. Muffins defrost great in the microwave, out on the counter or inside of your kiddos’ lunch box.
Luke and Paul enjoyed the muffins for breakfast, and I enjoyed a muffin with my afternoon coffee! Cheers beautiful mamas!