First off I just want to say that I am LOVING all of the feedback and comments from my previous post! All of you are so inspiring and uplifting and I couldn’t be luckier than to have the love and support from my readers! You guys are truly amazing!! Thank you, thank you!!
Ok, so if I haven’t mentioned it a gazillion times before, I’ll say it again…
I love carbs.
I could never do a ‘carb free’ diet because frankly, a life without bread would be like life without toilet paper…Disturbing.
I’m usually good about controlling the amount of carbs I eat, but there are days when nothing can stop me and all I want is to dip a big loaf of sour dough bread into a bowl of melted chocolate…And I have a funny feeling I’m not the only one with that fantasy…
(Just go with it.)
One of my favorite things to have around besides baguettes taller than Baby Boo, are muffins. They are the perfect morning quick breakfast, a fast snack attack for Baby Boo and I while out and about, and a perfect little ‘treat’ after dinner. (Treat=dipped in chocolate…Catch my drift yo’?)
Normally I make muffins with some liquid sweetener of choice, add a handful (or a bucket?) of chocolate chips and slap my grandma because I’m so excited to gobble them up when they are done! But, since I am trying to cook with more natural sweeteners, I decided to make a banana bread muffin that well…were sweetened with just bananas! Luckily I had a GREAT recipe to adapt from, and the rest was history! Moist, delicious, and slap yo’ grandma worthy too!
Whole Wheat Banana Spice Mini Muffins
*Sugar Free, Whole Wheat, Can be Vegan, Delicious!*
Makes about 40-48 mini muffins.
2 c. Whole Wheat Pastry Flour
1 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. garam masala
1 egg or 1 chia or flax egg
1/4 c. melted and cooled coconut oil
2/3 c. non dairy milk (I used coconut milk)
2 TB. vanilla
3 medium mashed bananas
Optional mix-ins: Raisins, nuts, blueberries…etc
1. Combine dry ingredients in a bowl and set aside. In a separate owl mix egg, oil, milk, and vanilla. Then stir in bananas. Add wet to dry and stir/fold until combined. Do not overmix.
2. Preheat oven to 350. Add batter to muffin tins coated with muffin liners, and cook mini muffins for 10-12 minutes, or until golden brown.
3. Let muffins cool in tin for at least 3-5 minutes, then remove.
*Allowing the muffins to sit in muffin pan for close to 5 minutes is the idea time. Too less time, and the muffins can loose their shape, and too much time, the muffins can become hard. (This rule can apply to all muffins and baking.)*
Peanut Butter Chocolate ‘Frosting’
1/3 c. peanut butter (natural)
2 TB. cocoa powder
4-6 TB. milk
Directions: Mix all together until creamy and desired consistency is reached.
Optional for a non sugar free options: 1 TB. of liquid sweetener
Normally I slather muffins in peanut butter for breakfast, so this frosting is right up my alley! Slather it once, twice, or even dip that mini muffin into the ‘frosting’ and then…
Don’t slap your grandma…Once is fine, but twice, that’s just mean.
Don’t be afraid to eat carbs. Carbs (the right ones) are your friends…
Actually food in general are my friends…my best friends…Sigh.
I probably shouldn’t share any more…
Now, where did that baguette go?