Today I had some ripe bananas laying around and spontaneously started making up a recipe. It was actually a lot of fun measuring out what I thought would seem like a good amount for a tasty muffin I could enjoy throughout the course of this week. However, I LOVE almost any type of muffin so I decided to make three different types from one batter! Oh let me also add that I wanted these to be healthy meaning NO SUGAR, NO BLEACHED FLOUR, and can easily be made into a VEGAN or GF option. I wanted to be able to enjoy these muffins for breakfast every day without feeling guilty. Below are your ingredients. Do whatever you think sound the best to you! If you only like blueberry try blueberry! If you’re a chocolate feign then I HIGHLY suggest you sprinkle some dark chocolate chips in through the muffins. Either way, do you. Enjoy these breakfast muffins and let me know they turn out.
Ps: I topped my with dollop of (Earth Balance) peanut butter while it was still warm and the peanut butter almost melted right off…..talk about AMAZING!!!
Breakfast Muffins Your Favorite Way
Ingredients:
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Wet ingredients:
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3 ripe bananas mashed
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½ cup coconut sugar
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1/3 cup coconut oil
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2 TBS. maple syrup
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2 large eggs
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1.5 tsp. pure vanilla extract
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Dry Ingredients:
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1 ¼ cup organic unbleached flour
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1 cup old fashioned rolled oats
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½ tsp. cinnamon
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¼ tsp salt
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Optional Ingredients:
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2 TBS. Peanut butter
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1 Cup fresh or frozen Blueberries
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Sprinkle of dark chocolate chips
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Vegan & GF:
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To make Vegan swap out eggs for 2 TBS. ground flax seed whisked with 6 TBS. warm water.
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To make gluten free replace flour with GF flour or Almond meal.
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Preheat oven to 350 F. Line a muffin pan with cups and coat with coconut oil. Combine all of the wet ingredients in a mixer and beat for 1 minute at medium/high speed.
In a separate medium bowl combine all of the dry ingredients and stir with a whisk until well blended. With a rubber spatula slowly stir in the dry ingredients in with the wet ingredients. Stir with the rubber spatula until well combined. Split batter pouring half into a separate bowl. In one bowl add 2 TBS. peanut butter and mix thoroughly. In the other bowl mix in 1 cup fresh or frozen blueberries. Spoon out one batter at a time into each muffin cup. Bake for 20-25 minutes or until inserted tooth pick comes out with a crumb or two. Let sit to cool for 5 minutes then remove from pan and let cool for another 10-15 minutes. Then enjoy with your favorite toppings!
I hope you enjoy these breakfast muffins YOUR own desired way, and please share how you enjoyed them! I love to read all the different ways to enjoy muffins.
Stay Sweet.
-Ashley