I'm always on the lookout for snacks I can easily make ahead and have on hand so I'm not tempted to resort to prepackaged stuff. Muffins are a great choice because it's fairly easy to sub healthier flour and sweeteners, and these banana muffins are delicious! I adapted the original recipe to use freshly ground flour, honey, and coconut oil, and this recipe would be easily adapted for presoaking the grain also.
1¾ cup fresh ground whole wheat flour
1/4 cup honey (or 1/2 cup sucanat or sugar)
2 tsp baking powder
½ tsp salt
¼ tsp nutmeg
½ cup mashed banana
½ cup milk
⅓ cup coconut oil
1 egg (slightly beaten)
1/4 c. sugar
1/2 t. cinnamon
2 T. butter, melted
Preheat oven to 400. Butter muffin tins. In a large bowl, combine all dry muffin ingredients. Stir in remaining ingredients just until dry ingredients are moistened. Not overmixing is the key to nice, moist muffins! Muffin batter should always be mixed just barely enough to moisten the dry ingredients. Fill muffin cups 2/3 full. Bake 18-22 minutes or until golden brown. Immediately remove from pan. In small bowl, combine sugar and cinnamon for topping. Brush muffin tops with butter and dip in cinnamon/sugar mixture.
One other option: A handful or two of chocolate chips never hurts!