What do you think happens when I mix these ingredients together and stick ’em in the oven?
….
THIS!
AMAZING, right?! I would have never guessed that peanut butter, eggs, coconut oil, and bananas make delicious, light and fluffy muffins… but they do! They really do! I threw in a handful of chocolate chips cuz, well, that’s my thing. I feel like I’m eating a complete breakfast when I stuff one of these guys in my mouth!
Last week, I noticed that one muffin remained in the muffin pan, solitary and unloved. When I sadly asked my husband why he only ate two muffins, he looked at me, bewildered, and replied, “…Because I can tell you REALLY, REALLY LIKE THEM.”
“Yeah, but… do you like them? This one has been sitting here all morning.”
“Jo, you ate NINE MUFFINS since yesterday. I’m not going to eat your muffins.”
True story. I couldn’t help but smile as I thought happily about what a loving husband I had (and what a glutton I was) as I polished off the last one.
—————————————-
Light and Fluffy Banana and Vanilla Bean Muffins
adapted slightly from recipe created by Eleanor from www.petite-kitchen.com, posted here
Makes 12 muffins
Ingredients:
- 2 ripe bananas
- 3/4 cup almond butter (I used peanut butter)
- 2 heaped Tbsp extra virgin coconut oil (you could also use butter or cacao butter)
- 1 tsp pure vanilla bean paste (I used vanilla extract)
- 1 Tbsp apple cider vinegar
- 3 eggs
- 1 tsp baking soda
- 1/2 cup chocolate chips (optional)
- 1/4 cup almond meal for sprinkling (optional)
- Preheat oven to 355ºF and grease or line 12 muffin tins.
- Place all ingredients except almond meal in a bowl and blend with a hand mixer until smooth, then divide between muffin tins.
- Sprinkle each muffin generously with almond meal.
- Bake for 20-25 minutes, or until a skewer comes out clean when inserted.
Enjoy!
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