I know I haven’t blogged in awhile. It’s just…well, that’s just me. Sorry.
Anyway, I love muffins for kids (and myself), but I don’t like how they’re basically tiny cakes loaded with sugar. So I made these up to have no refined sugar, with plenty of whole grain and a pop of protein. I think they’re pretty customizable so feel free to substitute.
I only have a picture of one of them because we ate the rest very quickly.
2 cups whole wheat or sifted wheat
5 whole dates
4 very ripe bananas
1/2 stick butter, melted
Splash of milk
1 tsp baking soda
2 tsp baking powder
1 tsp cinnamon
1 tsp vanilla
1/2 cup dark chocolate chips
1 tsp salt
1/2 cup almond meal
Soak dates in hot water until soft. Remove pits and add to food processor. Add bananas, eggs and vanilla to processor. Process until mixture is smooth. Mix flour, salt, baking soda, baking powder, almond meal and cinnamon to mixing bowl. Mix dry ingredients. Add wet ingredients to dry and mix. Add melted butter. Add milk to thin mixture as needed. It should be very thick. Add chocolate chips.
Fill greased or paper lined muffin pan with batter. Bake at 375 for 20-25 minutes turning once at the halfway mark. Toothpick should come out clean. Allow to cool slightly before removing from pan. Allow to cool completely on a wire rack before eating. Store cooled muffins in a sealed container or ziploc bag. Makes 12 muffins.
Whole wheat flour -> white flour
Almond meal-> leave out or add ground flax, hemp seeds, sesame seeds, etc.
Butter -> coconut oil, avocado oil, veg oil
Eggs -> maybe a vegan flax egg. I haven’t tried it, but the bananas are pretty sticky so you may be able to get away with it
Chocolate chips -> whatever! Fruit, nuts, anything you want.
Let me know if you tried it and what substitutions you made! Enjoy!