We’ve been making these muffins for a few weeks now and I’ve been head over heels for the consistency. I’m so tired of nut flours that leave baked goods dry, dense, and gritty. I miss the party in my mouth that happened every time I used to eat flour based anything. I pretty much gave up on baked goods and we’ve been living on fruit with bacon or sausage for breakfasts but I’m soooo tired of that too.
I finally caved and started trying baked goods again and I’m so glad I did! I stumbled across a gem of a muffin recipe! Not only is it the perfect consistency, it’s fast and easy and the perfect base to add whatever you want. However, it looks like I’m a little late to the party. I’m finding variations of this recipe everywhere now, but I wanted to share my version because none of them were quite hitting the spot for me. While I loved the texture, I prefer sweeter muffins and the flavor left me wanting. So, after a little tweaking, here’s what we came up with and how the kids helped!
Cooper added the bananas, helped crack the eggs, and helped pour in the extracts. Emery measured, leveled, and poured dry ingredients.
Cooper helped put the lid on the food processor and push the buttons while Emery covered her ears Emery poured in the chocolate chips and Cooper stirred them in.
Both kids helped fill the mini muffin tin with paper liners [Emery and I went back over Cooper’s and removed the extra 78 he put in each cup ;-)].
I filled the first 2 rows with batter, showing Emery how and when to scoop, scrape, flip, and squeeze the handle. She got a little frustrated and needed to be shown a few more times and talked through it the whole time. After doing about 5 or so, she decided she wanted me to do the rest.
- 1 cup peanut butter [any nut butter will work]
- 2 extra ripe bananas
- 2 eggs
- 1/2 tsp baking soda
- 1 tsp apple cider vinegar
- 2 TB honey
- 1 tsp cinnamon [we used 1/2 tsp and could barely taste it.]
- 1/2 tsp vanilla extract
- 1/2 tsp almond extract [don't do a full tsp of almond to replace the vanilla - almond extract is incredible but only in small doses]
- 2/3 cup mini chocolate chips [we love chocolate. You don't have to use this much ;-)]
- Preheat oven to 400*
- Dump everything into the food processor, except the chocolate chips. Blend until smooth.
- Gently stir in chocolate chips.
- Line mini muffin pan with paper liners.
- Fill just below the top of the liner.
- Bake for 10 minutes.
- Let cool and ENJOY!
- We use the If You Care Unbleached Muffin Liners, available at Sprouts, Natural Grocers, and Whole Foods. These muffins tend to stick horribly to other brands but peel off easily from If You Care liners!
- You can also use a regular muffin pan and bake for 15 minutes instead of 10 ;-)
What are your staple breakfast recipes?? I need some ideas!