Mocha Muffins - healthy!

This is a really healthy way to start your day with chocolate. You will notice that the only sugar in this recipe is honey (and the dark chocolate chunks but that doesn't count!)  These are so moist and delicious - you will love them!

MOCHA MUFFINS

adapted from Easy Flourless Muffins, Bars & Cookies by Amanda Drodzd

1 c. almond flour
1/4 c. unsweetened cocoa powder
3 T. instant espresso powder
2 T. ground golden flaxseed
1 1/2 t. baking powder
1/2 t. baking soda
1/4 t. salt
2 large eggs
1/4 c. unsweetened applesauce
1/4 c. almond butter
6 Tbsp. honey
1 Tbsp. vanilla extract (I use Mexican vanilla for anything that has a chocolate base)
1/2 c. coarsely chopped dark chocolate chunks (about a 3 oz bar)

Preheat your oven to 350 and prepare a muffin pan by lining with parchment paper baking cups.  Set aside.

Add the almond flour, cocoa powder, espresso powder, ground flaxseed, baking powder, baking soda and salt to a large mixing bowl and mix well.  Add the eggs, applesauce, almond butter, honey and the vanilla extract.  Beat well on high for about a minute until things are well blended.  Fold in the dark chocolate chunks .

Fill the lined muffin cups with batter (I like to use an ice cream scoop - it keeps it neat and makes the muffins more uniform) and bake for about 20 minutes, until a toothpick inserted ni the center comes out clean.  Let cool in the pan for 10 minutes and then place on a wire rack to finish cooling.  These freeze really well too!!

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Dark Chocolate Raspberry Muffins - gluten free and no processed sugar!

These are so good and so moist and made even better because they have no processed sugar.  I have made these several times and they are delicious every single time.  There is nothing like the combination of raspberries and chocolate -  YUM!

Dark Chocolate Raspberry Muffins
adapted from Easy Flourless Muffins, Bars and Cookies by Amanda Drozdz

1 c. almond flour
1/2 c. unsweetened cocoa powder
2 T. ground golden flaxseed
1 1/2 t. baking powder
1/2 t. baking soda
1/4 t. salt
2 eggs, large
1/4 c. (72 g) unsweetened applesauce
1/4 c. almond butter (I like the Bare brand with no additives)
6 T. raw honey
1 T. vanilla extract (if you have Mexican vanilla, it enhances the flavor of the chocolate)
1 c. raspberries, fresh if you have them, but frozen works as well
1/2 c. dark chocolate chips or dark chocolate, chopped

Preheat the oven to 350 and line a muffin pan with parchment liners.  Set aside.

Mix the almond flour, cocoa powder, ground flaxseed, baking powder, baking soda and salt in a blender and pulse a few times until all of the ingredients are mixed well.

Pour this mixture into a medium bowl and add all of the remaining ingredients except the chocolate and raspberries.  Blend with a hand mixer on medium speed for about 39 seconds or until creamy and smooth.  Scrape the bowl with a rubber spatula to be sure all of the ingredients are well blended.

Fold in the raspberries and chopped chocolate or chocolate chips just until mixed.  Using an ice cream scoop, fill the lined muffin cups with one scoop of batter. They should be about 3/4 full each.

Bake for 24-26 minutes or until a toothpick inserted in the center comes clean.  Let the muffins cook in the pan for 10 minutes, and the place on a wire rack to finish cooling completely.

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Zucchini Chocolate Chip Muffins - gluten free and delicious for all!

I am still totally committed to the idea that anything with fruit or a veggie in it can be called healthy - or at least "healthier"!  These zucchini muffins have added "good for you" qualities because they incorporate oat flour, honey (no refined sugar), and pure almond butter.  And the chocolate used is dark chocolate so even that is good!  with the dark chocolate and honey, they are just sweet enough and are also wonderfully moist.  You will want to make these again... and again....

ZUCCHINI CHOCOLATE CHIP MUFFINS

adapted from Easy Flourless Muffins, Bars and Cookies

1 1/2 c. rolled oats

3 T. ground golden flaxseed

2 t. baking powder

1 t. baking soda

1/4 t.salt

3 large eggs, room temperature

1/4 c. whole milk

6 T. almond butter  (I like the BARE brand)

6 T. raw clover honey

1 T. Mexican vanilla extract (Mexican vanilla highlights the chocolate)

1 c. shredded zucchini (squeezed in paper towels to remove excess moisture)

1/2-3/4 c. dark chocolate chips or mini chocolate chips or a combination

Preheat oven to 350.  Line a muffin pan with parchment liners and set aside.

In a high speed blender, place the oats, flaxseed, baking powder, baking soda and salt.  Blend on high for about 20 second or until the oats are broken down into a flour.

In a separate bowl, mix all of the remaining ingredients except the zucchini and chocolate chips.  Add the blended flour ingredients and mix again just until blended - about 20 seconds on the medium speed of a mixer.  Fold in the zucchini and chocolate chips with a spatula.

Using an ice cream scoop, fill each lined muffin cup with the batter (the ice cream scoop gives the perfect amount for 12 muffins).  They should be about 3/4 full.

Bake for 15-18 minutes or until a toothpick inserted in the center of the muffin comes clean.  Remove from the oven and let sit in the tin for 10 minutes. Then remove from the tin and finish cooling on a wire rack.

These keep very well and also freeze well, if they last that long!

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Blueberry Lemon Muffins - Grain Free

This is the time of year that I seem to be stuck on all things lemon, blueberry, zucchini etc - and this post will be no different.  I am chuckling to myself as I share this recipe, knowing that I currently have two pints of beautiful blueberries waiting to be baked into a new concoction. And who knows - I may just eat them as is or roast them with some fresh strawberries.  Yep - that's it!  With Memorial Day weekend around the corner, roasting the berries will be the perfect treat to spoon over homemade strawberry "coconut" ice cream.  Yum!  The ice cream is already in the freezer so the hard part is done!  Recipes to follow soon - once I get it all made and take some photos..... :)

But back to the task at hand - these delicious muffins.  And they truly are just that - DELICIOUS!

And let me just add, I love this cookbook, especially because the quantities are given in regular measurements and grams. With the different and sometimes challenging textures of almond and coconut flours, using a gram measurement makes me feel much more confident in my final result.  I will share both measurements, but I strongly suggest you use the gram measurement, especially for the dry ingredients. It is SO easy and much more accurate.  End of lecture! :)

Looks so simple and unassuming from the outside.... 

but inside it hides so much goodness!

Blueberry Lemon Muffins
adapted from Every Last Crumb by Brittany Angell

180 g.(1 1/2 c.) finely milled almond flour
132 g.(3/4 c.) sweet potato flour (can sub with potato flour, but the sweet potato contains a resistant starch that is better for the body)
1 t. baking powder
1/2 t. sea salt
174 g. (about 1 1/2 c plus 1 1/2 T.) of maple or coconut sugar - I used both for added flavor so 87 g. maple sugar and 87 g. coconut sugar
60 g. (about 1/3 c.) melted coconut oil (melt first and then measure)
4 eggs
grated zest of 1 lemon (2 T.)
1 T. vanilla extract
1 t. fresh lemon juice
1 1/2 c. fresh blueberries

Preheat the oven to 350.  Line a muffin pan with parchment liners.  Set aside.

In a medium bowl, combine the almond flour, sweet potato flour, baking powder and salt and whisk until well blended.  Add the remaining ingredients (except the blueberries)  and stir well to combine.

Gently fold in the blueberries.

Fill the muffin cups about 3/4 full and bake for about 30 minutes or until a toothpick inserted in the center comes clean.

Cool on a wire rack.  They will keep in a sealed container on the counter for 1-2 days, or place in the refrigerator for a few days or the freezer for longer storage.

These were a hit with all of the neighbors!

Look at that blueberry vein running through the center of the muffin - 

Blueberry Gold!

And this is just sheer blueberry overload!

Fruit indulgence is NEVER a bad thing.  So good!

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Lemon Poppy Seed Muffins - Grain Free

So this was one of my first ventures into grain free baking.  There is definitely a learning curve because batters are "wetter" and I just have no comfort level for what it "should" look like. And they can be a little more work because there is usually a second flour to balance the almond flour and additional baking soda to help with the rise.

Even though I have had some epic baking failures, the successes make it worth the effort.  And one of the big surprises for me is that I have not missed the sugar.  I am a bit amazed at what a good job the honey does to sweeten the recipes I have tried, yet I cannot tell that the sweetener is honey - the flavor does not overpower but blends with the ingredients.  I am eager to learn more, bake more, and have a lot more successes to share!  This one is a keeper!

Lemon Poppy Seed Muffins

adapted from The Nourishing Home

2 c. blanched almond flour

2 1/2 t. poppy seeds

1/2 t. baking soda

1/4 t. sea salt (I used Real Salt)

3 T. fresh lemon juice

2 T. lemon zest

3 t. whole coconut milk

1/4 c. raw honey (I use clover or wildflower)

1 t. almond extract

1 T. coconut flour

2 eggs

Preheat oven to 315 (that is not a typo - 315 is the temperature she uses for many of her recipes and since I am definitely learning, I am not about to change it...yet!) Line 8 of the muffins cups with parchment liners.  I use the "If You Care" large baking cups.  I love them - they don't stick to any kind of baked goods. They are wonderful.  Set aside.

In a small bowl, mix the almond flour, poppy seeds, baking soda and salt.

In a large mixing bowl, add the lemon juice, lemon zest, coconut milk, honey, almond extract, and coconut flour. Whisk until well blended.  Add the two eggs and whisk again until mixed well.

Add the almond flour mixture to the wet mixture and gently whisk, just until combined.  Do not overmix. Fill the 8 lined muffin cups evenly with the batter.

Bake for 22-25 minutes, until a toothpick in the center comes clean and the muffin edges are lightly browned.  Cool in the pan for about 3 minutes and then finish cooling on a wire rack or serve immediately. They are delicious warm.

The muffins are a little smaller and the texture is different, but there is still

a nice crumb and the flavor was wonderful.  ENJOY!

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Zucchini Banana Blueberry Muffins

This is a great time of year when zucchini and blueberries are plentiful and reasonably priced and what a great way to utilize these fresh flavors.  I don't think I would ever have put all three together so I am thrilled that someone else tried it first with success.  These are not only tasty, but they are healthy with no butter (just coconut oil) and very little sugar.  And moist?  They are incredibly moist and flavorful and you honestly forget that they are healthy because all you taste are the bananas and blueberries exploding with flavor with each bite.  These are great for breakfast but also as a midday snack.  And they freeze really well.

You will be SO glad you tried this recipe - I am!

Zucchini Banana Blueberry Muffins

adapted from Two Peas and Their Pod

Ingredients:

1 1/2 c. white whole wheat flour

3/4 t. baking powder

3/4 t. baking soda

1/2 t. salt

1 t. ground cinnamon

2 medium ripe bananas, mashed (will yield 1 cup)

1/4 c. organic cane sugar

1/4 c. organic light brown sugar, packed

1 large egg

1/3 c. melted coconut oil, cooled

1 t. vanilla extract (I use Vanilla Bean Extract Crush from King Arthur Flour)\

1 c. shredded zucchini

1 c. fresh blueberries

Turbinado or Demera sugar for topping

Directions:

Preheat oven to 350.  Line muffin pan with paper liners.  Set aside.

In a small bowl, whisk the flour, baking powder, baking soda, salt and cinnamon together.  Set aside. 

In a large bowl, mix the mashed banana, cane sugar, brown sugar, egg, coconut oil, and vanilla.  Stir until well combined.  Add the flour mixture and fold gently until all of the flour is incorporated. Don't over mix. Place the shredded zucchini in a couple of paper towels and squeeze to remove most of the excess moisture.  Fold the zucchini into the batter and then fold in the blueberries.

Spoon the batter into the lined muffin cups, about 3/4 full.  Sprinkle the tops with turbinado or demera sugar (optional).  Bake 20-23 minutes or until a toothpick inserted in the center comes out clean..  Cool muffins on a wire rack.

Blueberries and zucchini visibly throughout

with the subtle flavor of the banana in the batter.

Definitely good enough to eat - guilt free!

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Blueberry Buttermilk Crumb Muffins

Blueberry Buttermilk Crumb Muffins

adapted from The Clever Carrot

1 3/4 c. organic flour or whole wheat pastry flour
2 tsp. baking powder
1/4 tsp. fine salt (I use bread salt from King Arthur)
1 c. blueberries (plus 1/2 c. for top)
2 eggs (I use pastured)
1/3 c. coconut oil (melt then measure)
3/4 c. organic cane sugar
3/4 c. buttermilk
2 tsp. vanilla

Topping Ingredients::
1/2 c. flour
3 Tbsp. melted salted butter
3 Tbsp organic cane sugar
1 tsp. cinnamon

Mix the crumb topping ingredients (I like to mix them well with a fork until crumbly) and set aside.

Preheat the oven to 375.  Line a muffin tin with paper baking cups.

In a large bowl, combine the flour, baking powder and salt.  Whisk well. Add the 1 c. blueberries and toss gently so the blueberries are coated with some of the flour (it keeps them from dropping to the bottom of the batter).

In a smaller bowl, whisk the eggs together.  Add the coconut oil, sugar, buttermilk and vanilla.  Whisk until the ingredients are well blended. (I used a hand blender to be sure the sugar was well mixed).

Muffin batter waiting for the topping...

And here is the topping - so delicious

Spoon the batter into the muffin tin, filling each about 2/3 full.  Sprinkle the crumb topping over the top of each muffin - dividing as evenly as possible.  Press 2-3 blueberries into the top of each muffin.

Ready for the oven with added blueberries...

Bake for 15-20 minutes or until a toothpick inserted in the center cones out clean. Cool for 10 minutes on a wire rack and then remove from the muffin pan to finish cooling.

Baked and ready for eating

These are some of the "softest", lightest muffins I have made in a long time.  Definitely worth making again soon!

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Amazing Morning Glory Muffins~

I have seen all sorts of recipes for Morning Glory Muffins on the internet so a not sure why this is the one I chose to try, other than I have had GREAT results with recipes from Sally's Baking Addiction.  The muffins especially never let me down.......and this one was NO exception.  Wow.

Morning Glory Muffins

adapted from Sally's Baking Addiction

2 c. white wheat flour (freshly ground)
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. baking spice (Penzey's Spices - great combination of complementary spices)
1/2 tsp. ground ginger
1/2 tsp. salt
1/3 c. ground flax (optional)
2 large eggs
1/2 c. coconut sugar (can use light or dark brown sugar)
1/4 c. honey
1/3 c. melted coconut oil
1/3 c. applesauce
2 tsp. orange zest
1/4 c. pineapple orange juice
1 tsp. vanilla extract
1/2 c. dried cranberries
2 c. shredded carrots
1 c. grated apple (about 1 apple)

Preheat the oven to 425.  Spray a muffin tin or use cupcake liners.

In a large bowl, combine the flour, baking soda, cinnamon, ginger, salt, and flax together until combined. Set the mixture aside. In a medium bowl, mix the eggs, coconut sugar, honey, coconut oil, applesauce, orange zest, pineapple orange juice and vanilla together until well blended.  Pour this mixture into the dry ingredients and stir just until most of the ingredients are mixed, then add the cranberries, apple and carrots and fold everything until there are no remaining dry ingredients. Do not overmix.

So much fresh goodness...

A great way to disguise veggies and fruit!

Spoon the batter into the cupcake liners, filling to the top.  Bake for 5 minutes at 425 and then lower the temperature to 350 and continue baking for 18 minutes or until a toothpick inserted in the center comes out clean. Let the muffins cool in the pan  for about 10 minutes and then remove to a wire rack to finish cooling

These are delicious and moist and don't taste "overly healthy" even though they are (!) and I am eager to make them again using a variety of combinations including grated zucchini and mini chocolate chips, zucchini and crushed pineapple, grated apple and pumpkin, raisins and shredded carrots and pineapple, and on and on!

These muffins make you say OMG YUM with the very first bite!  I made them twice in one month and am ready to make them again with some different ingredients.  So many fun options - shredded zucchini, crushed pineapple, blueberries, raisins (black or golden), chopped nuts, pumpkin, dried cherries.... what would you try next??

This recipe takes healthy to a whole new level of deliciousness!

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Healthy Whole Wheat Chocolate Zucchini Muffins

I never thought my first really "healthy" new item would contain chocolate - but that makes all things better and bearable, right?  The funny thing is - I am not really a chocolate fan. But there is something about zucchini and chocolate.  And they pair beautifully with whole wheat pastry flour (ground soft wheat berries).  Yes I really have gone back to basics and even ground my flour for this recipe.  It was easy and the feeling that it was so fresh just made the whole experience that much more fulfilling.  I know that sounds kind of  strange, but I really did feel like I was doing something good for me through every step of this and I am excited about learning more and experimenting.


The original recipe was already pretty healthy, but I took it up a few notches with the flour, the coconut sugar, the coconut oil, and the Enjoy Life chocolate chips.

HEALTHY CHOCOLATE ZUCCHINI MUFFINS

adapted from  Whole and Heavenly Oven
3/4 cup coconut sugar
1/4 cup coconut oil (or butter)
2 large eggs
1 1/4 cups milk
2 tsp. vanilla extract
2 c. whole wheat flour (used soft wheat berries - ground)
1/2 c. unsweetened cocoa powder
4 tsp. baking powder
1/2 tsp. salt
1 c. tightly packed shredded zucchini
1/2 c. Enjoy Life mini chocolate chips and King Arthur burgundy chunks

Preheat oven to 425.  Lightly grease a 12 cup muffin tin.  Set aside.

In a large bowl, whisk sugar, oil, eggs, milk, and vanilla until smooth.  In a medium bowl, combine flour, cocoa, baking powder and salt.  Gently fold flour mixture into liquid mixture until just combined. (batter may be very thick).  Fold in shredded zucchini and chocolate chips.

Brimming with healthy goodness (ignore the floating chunks of chocolate...)

Divide batter between greased muffin cups and smooth tops.  Bake muffins at 425 for 5 minutes, then reduce the heat to 375 and continue baking an additional 15 minutes.

Cool muffins in pan 5-10 minutes and then finish cooling on a wire rack.

Store muffins in an airtight container at room temperature up to 3 days.  Muffins may be frozen up to one month.

Can you see how wonderfully glossy they are? That is all natural...

Definitely good enough to eat...

See??? Absolutely good enough to eat every bit!

Things I learned this week:

• Neither the coconut sugar nor the coconut oil gave the muffins a coconut flavor, but they did have a beautiful sheen to them when fresh out of the oven.  One more thing about coconut oil - there are two very different kinds.  Regular and/or organic coconut oil has a mild coconut flavor. There is also a variety called "organic expeller pressed".  It has absolutely no coconut taste or smell and is often used for frying.  I actually love the flavor, but for those who don't, it was well hidden, probably from the chocolate and whole wheat flour.

• I really love grinding my own flour. Yes, you have to plan ahead a little, but just a little. It doesn't take more than a few minutes.  I love the nutty freshness of the flour and the fluffiness.  I weigh it when I have those measurements so I can get the exact amount.  I really really love it and look forward to trying a variety of berries, including ancient grains like einkorn and kamut.

• The Enjoy Life mini chocolate chips have no soy, dairy or preservatives and taste wonderful - no after taste.  I ordered mine from Amazon but have recently seen them in all of the local grocery stores and health food stores.  And they are about the same price everywhere.

• And on the subject of organic..... I am quickly learning that just because it is labeled organic does not mean it contains the best ingredients. They may be individually labeled like "organic corn syrup"  but let's face it, corn syrup is one of those things that we are all better without if possible.  So I now really read the labels. And milk is one of the most confusing products.   So I am reading labels even more carefully and doing the best that I can.  I am not going to go crazy over it, but will try to be as healthy as I can be while I have control at home. Enough said!

These are equally delicious frozen and reheated - I could not even tell the difference!

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Blueberry Streusel Toffee Muffins

Tired of zucchini recipes?  I have more to come, but will give you a little break with this recipe.  I may be my new favorite blueberry muffin. The streusel topping (also in the middle) really makes it!

Blueberry Streusel Muffins

Muffin Ingredients:

1/2 c. butter, softened

1/2 c. sugar

1/4 c. muscovado sugar (light or dark brown is fine)

2 large eggs

1/2 c. Greek yogurt (my preference)

2 tsp. vanilla extract

1 3/4 c. flour

1 tsp. baking soda

1 tsp. baking powder

1/2 tsp. salt

1/4 c. milk

1 1/2 c. fresh or frozen (unthawed) blueberries

Streusel Ingredients:

1/2 c. muscovado sugar

1/2 c. toffee bits (Bits o' Brickle)

1 tsp. cinnamon

Preheat oven to 425.  Spray a muffin tin with nonstick spray and set aside.

First make the streusel. Combine the muscovado sugar, toffee bits and cinnamon and set aside.

Toffee mixture

In a medium bowl, beat the butter on high speed until smooth and creamy, using a stand or handheld mixer, for about a minute.  Add the sugars and beat on high until creamed which will take about two full minutes.  Scrape down the sides and bottom of the bowl  as needed.  Add the eggs, yogurt, and vanilla extract.  Beat on medium speed for one minuted, then increase the speed to high and continue until the mixture is combined and uniform in texture. 

In a large bowl, whisk together the flour, baking soda, baking powder and salt.  Pour the wet ingredients into the dry and slowly mix with a whisk.  Add the milk, gently whisking until combined and little lumps remain. 

Layer 1 T. batter in the bottom of each muffin tin.   Top each with a little of the streusel topping.

Now fold in the blueberries with a rubber spatula. Mix as little as possible. Add more batter onto the top of the streusel with a big scoop of batter. Fill to the top. Top with more streusel - be generous.

First layer of muffins

Second layer before final topping (forgot to take the photo!)

Place in the oven for 5 minutes; then lower the temperature to 350 and bake for about 15-18 minutes or until a toothpick inserted in the center comes out clean.  The total time for the muffins to cook is 20-23 minutes.

Cool in the pan for 10 minutes, then gently remove from the muffin pan and continue cooling on a wire rack.

SOOOOO good!

A morning treat that quickly disappeared!

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Surprisingly Good Banana Chocolate Chip Muffins

I realize the title of this post makes no sense.   There is absolutely nothing surprising about the fact that bananas and chocolate are good together.  It's like peanut butter and jelly, cinnamon and sugar, cheese and crackers....... it's a perfect pairing.

But the surprise to me, was what a difference a little change in a recipe can make.  I had very ripe bananas that were literally screaming to be used.  I wanted to try something different and found a relatively simple recipe on Real Life Dinner .  But I decided to tweak it a little.  I am a huge fan of the burgundy chocolate chunks from King Arthur, but decided just to put one on top of each muffin and stay with the mini chocolate chips in the batter so the chocolate would not be overwhelming. But what I did want to add was the flavor of brown sugar to the muffin, but not just any brown sugar.  I am a huge fan of muscovado sugar so I used a 3:1 ratio with that and the granulated sugar keeping the total sugar required the same.  The flavor ended up so rich and moist - and I am eager to incorporate it into more recipes when I want that added "wow"!

BANANA CHOCOLATE CHIP MUFFINS

3 large ripe bananas
1 tsp. vanilla bean crush
1/4 cup granulated sugar
1/2 cup muscovado sugar (can substitute with light or dark brown sugar)
1 egg, beaten
1/2 cup butter, melted
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 1/2 cups flour
1/2-3/4 cup mini chocolate chips
burgundy chunks for garnish (incredible dark chocolate chunks from King Arthur Flour)

Preheat the oven to 375.
Mash the bananas well and then add the vanilla, sugars, and egg and mix until well combined.  Add the slightly cooled melted butter.

In a separate bowl, combine the dry ingredients and whisk until blended.  Add the wet ingredients into the dry ingredients and mix gently just until the dry ingredients are moist and mixed.  Fold in the mini chocolate chips.

Spoon the batter into a prepared (lightly greased or paper lined) muffin pan. Place one burgundy chunk in the center of each muffin and bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.

Cool on a wire rack for 10 minutes and then remove from pan and finish cooling,.  Waiting for them to cool completely is the hard part!

Makes 12 muffins

This is definitely a comfort food.  It is great in the morning with a cup of coffee, as a snack in the middle of the day, or even a late night treat. And they stay moist for days.  I have clearly found a new favorite way to use my neglected bananas!  If you have not tried muscovado sugar, it is worth the search.  It adds such a depth to baked goods.  I think I have become a dark brown sugar snob!

Rich deliciousness... You have to try these....... NOW......

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Banana Chocolate CHUNK Muffins! - low sugar

Again, I had a surplus of over-ripe bananas.  I often peel them and put them in the freezer to use in smoothies, but wanted to another fun muffin recipe. And I think I found my new favorite!  The batter itself is low sugar, so the chocolate chunks can be omitted to keep them lower in sugar and calories......but....if you can add the chunks, the intensity of the flavor is memorable... and addicting!

And I wanted to try a muffin recipe using self rising flour and I was amazed at how beautifully they rose.  It was easy to convert - you just  take out any salt and baking powder and as long as your self rising flour is fresh, they will rise perfectly.   It was fun to experiment and learn something new, even at my age!! :)

Dark chocolate makes everything healthy, right?

BANANA CHOCOLATE CHUNK MUFFINS - low sugar

adapted from King Arthur Flour Baker's Companion cookbook

1 stick butter (1/2 cup_

1/2 cup Truvia Baking Blend

1 large egg

1/2 tsp. nutmeg  (I used fresh ground)

1/2 tsp. allspice

2-3 medium ripe bananas, mashed

1/3 cup vanilla coconut milk (regular milk is fine)

2 cups self rising flour

1/2 tsp. baking soda

1/2 c. chocolate chunks (I used the Burgundy chunks from KAF)

Preheat oven to 350.  

In a mixer bow, cream the butter and Truvia baking blend until they are well-blended and smooth.  Scrape the bowl down, and add the egg, banana and milk.  In a separate bowl, whisk together the flour, spices and baking soda. Add the chocolate chunks and gently fold into the butter mixture. 

Spoon the batter into 12 greased muffin tins.   Bake the muffins for 20 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let stand for 10 minutes before removing from the pan.

Oven ready...

Oh the aroma!....

Patiently waiting for them to cool...

Look at that melty chocolate....... can you say breakfast decadence??

They warm up beautifully too and taste as fresh as the day they were made.

Try to find the time to put your ripe bananas to good use baking these muffins.  

I promise you will not regret it!

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