Happy Friday!! I had an awesome morning this morning for a few reasons . . . but mostly because of my experiment gone right in the kitchen.
Here’s the backstory: I have 2 paleo muffin recipes that I rely on – one is the “White Muffins” recipe I posted back at the start of this blog. It’s the one paleo baking item the Husband will actually eat willingly. The other is also by the amazing Juli Bauer – Banana Nut Chocolate Chip Muffins. While I’m the only one in the family that likes these ones, they get rave reviews whenever I bring them out when others are around. BUT, as I may have mentioned before, a few of the most talented and awesome people I know are opening their VERY OWN crossfit gym tomorrow – All In One Strength and Conditioning (you should seriously check it out). So, a few of us are making a few treats to celebrate this momentous occasion. Since we’ll be at the gym bright and early, I wanted to make something yummy, not too sweet (as in palatable as a breakfast item), and that will hold up in this crazy hot weather we’ve been having. What I wanted was a cross between my two favourite muffins.
Risking yet another epic paleo baking failure (my 2nd this week alone . . .but more on homemade fruit roll ups made in the oven at a later date), I took out a few ingredients and got to work. The result – a muffin that even the Husband said was “not bad”. Which for him, when it comes to paleo baking, is pretty much a 10/10, 2 thumbs up and solid high five rolled into one. So here goes . . . my very own recipe!!!!
Peanut Butter Banana Muffins
4 large eggs
1 jar (500g) of organic crunchy peanut butter
1/4 cup maple syrup
1/2 cup coconut flour
1 tsp baking powder
1 tsp baking soda
2 tsp vanilla
scant 1/2 cup Enjoy Life Chocolate Chips
- Preheat the oven to 350 and prepare your muffin tins (this time round, I greased my mini muffin pan and didn’t use cupcake liners – either will work fine)
- In a mixer with the paddle attachment, or in a bowl with a good spoon or whisk, mash up the bananas. Add in the eggs and mix really well so it is a giant almost creamy looking mass.
- Add in the peanut butter and mix/whisk well to combine. And do the same with the maple syrup and vanilla.
- Add in the baking soda, baking powder and coconut flour and mix really well.
- If using, add in the chocolate chips and anything else you might want in there (I use crunch peanut butter so that I don’t have to add in extra nuts – feel free to add more nuts though).
- Scoop the batter into your muffin tins (I use an ice cream scoop) and bake for about 25 minutes – if you’re making regular sized muffins, they may take longer, and if you’re making mini muffins, they may take a bit less time.
Hope you enjoy these as much as we do!!!!