Tag Archives: dessert

Pumpkin Spice Muffin Bars

I’ve said time and time again that I am not much of a baker, but that doesn’t stop me from creating and persevering. I’m almost near perfecting my base muffin recipe which is a gateway to a slew of different baked goods, so yay! I also love using All Purpose Flour, whether it’s gluten free or regular organic white flour, the texture is spot on and sponge-like enough without compromising any taste. That’s a huge win in my book, as I don’t normally use full sugar in my baking and I know a lot of other recipes can use a variety of substitutes. I decided to take my Chocolate Chip Banana Muffin Bars and add a fall twist to them, swapping out cassava flour with organic AP flour, and adding pumpkin pie spice bc #fall.

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I like the shape of a traditional muffin, don’t get me wrong, but there’s something about making muffin bars in a square shape that makes them extra delish. I also appreciate a thick lathering of cream cheese frosting or almond butter on top of these bars so maybe that’s why. I also feel like muffins in the shape of a bar stacks better and can be stored easier than traditional shaped muffins, and they fit perfectly in Rubbermaid containers. These muffins are made with easy and accessible ingredients such as two small ripe bananas and a DROP of avocado oil (to aid with retaining some moisture and texture), coconut sugar, maple syrup, half a cup of whole milk and 1/4 cup of chocolate chips. Oh, and pumpkin spice.

SWAPS:

FLOUR: You absolutely can swap the AP flour with gluten free AP flour, or even oat flour. I’m not sure about almond flour as I don’t normally use it.

MILK: I like organic whole milk, but I also don’t mind using almond milk so if that’s your vantage point, have at it!

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Here’s what you’ll need for this recipe:

  • 1 cup AP flour (all purpose)
    • you could use gluten free here too!
  • 1 tsp baking powder
  • 1/2 tsp baking powder
  • 3 tbsp pumpkin pie spice
    • or: 1 tsp of each: cinnamon, clove, nutmeg, ginger, and all spice.
  • 2 ripe bananas
  • 1/2 cup whole milk
  • 1/4 cup maple syrup
  • 1/2 cup coconut sugar
  • 2 large eggs
  • 1/4 cup chocolate chips
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Preheat the oven to 375*. Grease a 9×9 baking pan with your preferred oil (You can also use parchment to line). In a large bowl, add two ripe mashed bananas, maple syrup, eggs, whole milk, and coconut sugar. Whisk to combine. In another mixing bowl, add the baking powder, baking soda, and flour. Whisk and add in the pumpkin pie spice/mixture.

Pour the dry ingredients into the wet (I pour half the flour, then mix, then repeat). Whisk to combine and add the chocolate chips and stir until just combined. Bake for 22-23 minutes. Serve up straight, with cream cheese frosting, powdered sugar, whipped cream, even ICE CREAM! Enjoy my friends.

Pumpkin Spice Muffin Bars

A perfect fall recipe for any time of day! Keep those ripe bananas handy for these delicious muffins, in a breakfast (or dessert) bar form. Low in sugar, high in taste and texture!

Course Breakfast, Dessert
Cuisine American, Comfort, muffins
Keyword breakfast, chocolate, dessert, muffins, pumpkin, simple recipe, sweet breakfast
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12 bars
Author nomastehungry

Ingredients

  • 1 cup All purpose flour can be gluten free as an option
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • pinch of salt
  • 2 tbsp pumpkin pie spice
  • 2 ripe bananas preferably small bananas
  • 2 large eggs
  • 1/2 cup whole milk could also swap for almond or oat milk
  • 1/2 cup coconut sugar
  • 1 tbsp avocado (or olive) oil for good measure and more moist texture
  • 1/4 cup maple syrup
  • 1/4 cup chocolate chips – small size

Instructions

  1. Preheat oven to 375* Grease a 9×9 pan with prefered spray or parchment

  2. In a large mixing bowl, add bananas, coconut sugar, maple syrup, whole milk (or alternate milk of choice), tbsp of avocado oil, and eggs. Whisk to combine. Set aside.

  3. In another bowl, add the flour, soda, and powder, and pinch of salt. Whisk, add in pumpkin pie spice and whisk again.

  4. Add dry ingredients to wet ingredients and add in chocolate chips. Using a silicone spatula or a wooden spoon, stir to combine the chocolate chips and the batter. Pour batter into the greased pan and bake for 22-23 minutes.

Maple Almond Butter Chocolate Chip Fat Bombs with Crushed Walnuts

I’ve always had an irrational fear of nuts.  I am allergic to cashews and pistachios (slightly to peanut) but all others I can eat.  Why was I so nervous to eat them you ask?  Not sure, again hence the word “irrational.”  In my quest to find an alternative nut butter, I decided to try and swap peanut butter for almond butter with not-so-good results… until I found Justin’s.  Justin’s almond butter has such a beautiful consistency and texture, along with a really powerful taste. This makes for a perfect snack.  For the last few month’s I thought about ways to incorporate almond butter into a sweet snack or dessert without making brownies or using flours. During research on high-fat, low-carb desserts, I came across the concept of a “fat bomb.

What exactly is a “fat bomb?”  It’s a dessert made predominately out of healthy fats.  Healthy fats are really integral for proper brain and digestive functioning, and I think as a society we’ve become so dependent on protein with almost always forgetting to incorporate fats into our meals. Well, think again sister!  This fat bomb is made from almond butter, brain octane oil (the highest form of coconut oil which will increase energy and brain performance), avocado oil, raw cacao and dark chocolate chips, and crushed walnuts on the outside.  For more of a kick, I added half a scoop of collagen powder. Collagen supports bone health as well as hair, skin, and nail growth.  For this recipe, I tampered around with the texture and added a bit of oil here, a dash of sea salt there, until I found a perfect harmony between the ingredients.fds.jpg

I started by crushing the walnuts as finely as possible (if you need to re-crush them by all means do so).  I laid them on a plate and put them aside for when I rolled the fat bomb into them.  For the mixture I used two bowls: one for the oils and maple syrup, the other for the almond butter and chocolate chips.  Scoop one cup of almond butter (be generous here) into a bowl and poured in the chocolate chips. I hand mixed these two ingredients around, then added in the brain octane and maple syrup and mixed again.  Afterwards, I poured in one tbsp of avocado oil to add more creaminess to the mixture as well as the cacao powder and collagen.  Last, pinch of sea salt and combined all ingredients until it formed a “flour-like” consistency.

I sprayed my hands with cooking spray (I use Trader Joe’s coconut spray) to form the balls.  I rolled each ball into the crushed walnuts and placed in a bowl, then onto a pre-greased tray.

After freezing them for a half hour, they came out nice a firm and were incredible! The bite of the chocolate chip alongside the crunch of the walnut really go hand in hand.  Let’s not forget the taste of the almond butter with the chocolate, #winning.  I can’t wait to experiment with more fat bomb concoctions: possibly some mint?  Enjoy!IMG_3681

Maple Almond Butter Chocolate Chip Fat Bombs with Crushed Walnuts

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 9 medium sized balls, or 12 small

Ingredients

  • 1 cup Justin's almond butter be generous!
  • 1 tbsp Bulletproof Brain Octane or high quality coconut oil
  • 2 tbsp Primal Kitchen's avocado oil
  • Cooking spray
  • 1 cup walnuts
  • 1 tbsp maple syrup
  • 1 1/2 scoop cacao powder
  • 1/2 c chocolate chips - small size I used dark chocolate
  • 1/2 scoop Bulletproof collagen powder
  • Pinch of sea salt

Instructions

  1. In a small bowl, add brain octane and maple syrup. Set aside. Pour walnuts into a ziplock bag; using the bottom of a can or a meat-cleaver, crush walnuts until desired consistency and size.
  2. In a medium bowl, scoop out the almond butter and add to bowl with chocolate chips. Mix by hand and add in avocado oil. Hand mix again and add in octane/syrup blend, cacao, collagen, sea salt. Continue to mix until all ingredients combine and form a "flour" consistency.
  3. Spray hands with cooking spray and form medium to small-sized balls, roll them into the crushed walnuts, and place on a tray or in a bowl (tray needs to be pre-greased). Place in freezer for 30-45 minutes. Serve immediately.