Banana Ginger Breakfast Muffins

Here's the thing: sometimes you just gotta have a muffin. Muffins are totally okay to eat when you are trying to get (or stay) fit so long as you make them with wholesome ingredients and eat just one. Seriously. Eat just one and save the rest for every day of the week.

Portion control and proper calorie intake is so important. I know this. I've struggled with eating the correct number of calories everyday of my life. Either I can't get enough or I overeat (usually because I had a low calorie first part of my day). I can easily whip through a loaf of banana bread without breathing. For me, I exercise caution when it comes to food. Baking is so much fun, but try to do it for others. Make brownies. Eat one brownie. Get the rest of the brownies out of the house by giving them to friends and neighbors.

If you have zero willpower, then freeze them as soon as they are cooled down. These muffins require very little effort and are nutritionally sound.

​Recipe

Ingredients
In the medium bowl mix together:

• 1 cup whole wheat flour or a 1-to-1 Gluten-Free Flour
• 1 1/2 cup all purpose flour (or GF flour)
• 1 tsp cinnamon
• 1 tsp ground ginger
• 2 tsp baking powder
• 1 tbsp flaxseeds

In a larger bowl mix together:

• 2 mashed bananas
• 2 tbsp coconut oil
• 1 cup soymilk
• 1/4 cup applesauce

1. Combine the medium bowl into the larger bowl, one half at a time. Bake at 350 for 25 minutes.