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Tag Archives: muffins

Chocolate Banana Muffin Bars

Can you believe we are already 11 days away from the end of May, and about to enter Summer? I can’t stand how time is flying right now and that our son is two months old. I remember writing recipes in October, basking in the second trimester glory, anticipating what the end result will be, and boy was it a journey (interested in my story? Here’s the link to my blog post).

This recipe was sitting in my notes on my phone for a very long time, probably since September last year, when I wrote it down while I was contemplating what to do with overripe bananas, because regardless of a pandemic or not, I always have at least two bananas that are about to RIP. Scrolling through my recipes I stumbled upon it again and as the ingredients are pretty simple, I decided that it’s about time I make it and see how it turns out – the result is AMAZING. Even my husband said they were good, and he is my biggest critic when it comes to cooking and baking.

These muffin bars are gluten free and made with Thrive Market cassava flour, calls for just one cup of sugar (both coconut and cane), two ripe bananas, and one of my favorite chocolates from Hu Kitchen. What I love about this recipe is that the bars came out so fluffy with a perfectly golden bottom, each bite has a delicate flavor of banana, and the chocolate literally came oozing out. This recipe yields approximately 12 smaller bars, but that depends on how you slice it 🙂

Here’s what you’ll need:

  • 2 ripe bananas, smashed
  • 2 eggs
  • 1/4 cup cane sugar
  • 1/3 cup coconut sugar
  • 1/2 cup whole milk (you could sub almond or oat milk too)
  • Vanilla extract
  • 3/4 cup Cassava Flour
    • You can find my favorite cassava flour on Thrive Market –> hit the banner to the right and it’ll bring you there!
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 cup chocolate chips
    • (I do recommend Hu Kitchen because they are a paleo-friendly and “back to human” style eatery located in NYC but you can find their products here. I LOVE their crackers too!

Preheat your oven to 375* and pre-grease a 9×9″ brownie or baking tin. Begin by adding the wet ingredients into a bowl (eggs, bananas, vanilla, sugars, and milk). Blend to combine. Then layer in the dry ingredients – I like to pour the flour in a bit at a time so that it doesn’t fly everywhere. Mix to combine until smooth, there will be some chunks because of the banana.

Add in the 1/2 cup of chocolate (I coat the chocolate with some flour so that it does not sink to the bottom) and fold in with a silicone spatula or wooden spoon. Pour into the tin and bake for 20-23 minutes. Let sit and spread on some almond butter, a dollop of whipped cream, or eat them all in one sitting with a cup of coffee and Bravo Below Deck marathon… no judgment. Stay safe friends!

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Blueberry “On the Go” Breakfast Muffins

It finally happened, I caught the plague. The frustrating part about being sick is that you think you’re getting better one day, and the next it comes back in full force with the worst nasal drip, cough, and congestion. Thankfully, I am on the mend and had enough energy to retest a recipe I’ve been dying to perfect: blueberry muffins.

I’m always trying to make recipes easier and easier, and not over complicate with a bunch of different ingredients, and the beauty of these muffins is that while there are at least 8 different ingredients that go into it, the amount of blueberries is not compromised, leaving the end result as perfectly moist with a texture similar to a store-bought muffin, except they’re relatively bite size, hence “on the go.” I’ll be making these in a rotation for sure now that I figured out the ratio of baking soda to baking powder.

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

  • 2 eggs
  • 1/2 cup milk
    • My dairy products are always Organic Valley products, and to learn a bit more about Organic Valley, head here.
  • 1/4 cup granulated sugar
  • 1/4 cup coconut sugar
  • 1 tbsp vanilla extract
  • 1/3 cup avocado oil
  • 1 1/2 cup gluten free flour – I swear by Bob’s Red Mill 1:1 Baking Flour, which can be found on the amazing Thrive Market
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • Salt
  • 1 cup blueberries

In a large bowl add in all of the wet ingredients and whisk/mix with a hand mixer until just combined. Add the dry ingredients into the wet and mix until just combined again. Fold in the blueberries and let the batter sit for a good 20-25 minutes. This will allow the baking soda and powder to marry and build a solid base for the muffin (this will also help the muffins rise instead of fall when they come out of the oven).

Preheat the oven to 375*. Spray your muffin tin or liners with non-stick spray. Use a cookie scoop or a large spoon to ladle the batter into the muffin tin and bake for 20-23 minutes. Cut one open, spread some almond butter or grass fed butter on them and you’ve got an amazingly delicious, gluten free and low sugar breakfast treat for the week! Plus, they freeze nicely too! NOMaste.

Almond Butter Collagen Muffins

Fall is in the air, everywhere you look around! (admit that you legit sang that song in your head as you read it…) It’s definitely crisper outside and as the seasons change and the leaves fall, my taste buds turn to all things apple and cinnamon and almond butter. Yep, you heard that right: ALMOND BUTTER. I have a very slight sensitivity to peanut butter and so I have to have PB in very small doses, however, bring on all the almond butter.

I went through several different brands, and finally fell in love with Barney Butter. Sure, there’s a little sugar in it, and it’s made with sustainable palm oil, and for me this is fine, as I don’t have globs of it at a time (although I really could if I didn’t control myself). I buy my Barney Butter on Thrive Market, an online grocer that takes out the middle-person and sells all their products at 30-50% off. Plus, you get free shipping if you purchase $49 worth of products. I SWEAR by Thrive Market, and have been a member since 2016. *click the banner on the right if you are interested in trying!*

With this particular muffin recipe, I decided to use just one large banana, two eggs, a small amount of sugar, and a scoop of Vital Proteins collagen powder. I am halfway through my pregnancy and am really trying hard to stay as healthy and active as I can (except for the occasional pizza and grilled cheese), so by adding a little extra collagen it gives me a boost with bone development and quality protein.

Here’s what you’ll need to make these babies (no pun on my actual bun in the oven…) **this recipe has been updated as of February 19th – with 4 weeks of pregnancy to go, these muffins will be made in batches to freeze and defrost as I am nursing**

  • 1 large ripe banana
  • 1/2 cup whole milk
  • 1/2 cup coconut sugar
    • Coconut sugar is low on the glycemic index and is a great substitute for brown sugar and regular cane sugar. It is almost a 1:1 replacement.
  • 2 large eggs
  • 4 tbsp almond butter (trust me, you’ll be able to taste the almond butter with this amount – otherwise it’s not as noticeable)
  • 1 1/4 cup flour
    • I prefer to bake with Bob’s Red Mill 1:1 Gluten Free Baking Flour.
  • 1 scoop collagen powder (I use Vital Proteins)
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • Pinch of salt

Begin with adding the wet ingredients into a bowl (banana, coconut sugar, milk, eggs, almond butter). Whisk using a hand whisk or a hand blender (I use the KitchenAid hand blender and it works magic).

In the same bowl, add the dry ingredients (flour, salt, baking soda, and collagen powder). Whisk together until just combined and let sit for 20 minutes. Letting the batter sit (as I’ve come to learn helps the mechanics of the ingredients meld together and the batter set). Preheat the oven as the batter sits.

Bake at 375° for 20-23 minutes. Serve with some grass fed butter, more nut butter, or even some hazelnut spread – NOMaste 🙂

Power Banana Walnut Muffins

*UPDATE: I tried them again and added in 1/4 cup avocado oil, 1 tbsp maple syrup, and swapped cane sugar for coconut sugar and they came out insanely moist and delicious!!

*Am I the only one who has one option when it comes to using old, over ripe bananas? I always think about making banana bread, but for some reason it never comes out right (I have said I am not the best baker…). I decided to bake, with no recipe, and bake from the heart. Let me say, I saw the broadway show, Waitress, and was inspired by the songs to bake today, as well as I had time to kill and figured why not? If they’re awful, I can always try again! Thankfully, these not only came out good, but were VERY tasty and so easy! My husband even loved them! *WIN*

I know the basics of a baking recipe include sugar, flour, and depends on the fat added, if any. I decided to skip the butter or oil and go with sugar, flour, eggs, ripe banana, walnuts, baking soda (which helps the muffins rise), vanilla extract, collagen power, and a pinch of kosher salt. The reason I am calling these POWER muffins is because they’re made with healthy alternatives such as organic cane sugar (Not very alternative but I wanted to get rid of the sugar I had, don’t judge me) and cassava flour. I also included a scoop of collagen power. The benefits of collagen is profound: helps with joints and muscles, hair growth, skin, and nails. It also helps with aging. YUP.

I started by adding sugar, 2 cracked eggs, and vanilla extract to a medium sized bowl and whisked. Then, I peeled and diced the bananas and whisked them into the wet mixture. In a separate bowl, I added the dry ingredients: flour, collagen powder, salt, and baking soda. The trick to getting these muffins very airy but moist is to whisk the egg/banana mixture until the batter becomes foamy/bubbly. The bubbles will help expand the muffins and hold moisture, causing the natural layers of the muffin and “bounce” to them. Add the wet into the dry mixture and whisk to blend. Throw in a handful of chopped walnuts and scoop into a pre-greased muffin tin.

Bake at 425 degrees for 11 minutes. I was aiming for 12 minutes, but at around 11 minutes I started to smell them and saw they were golden brown. I cannot wait to hear how you liked these ones, they’re definitely going to be made (and tweaked with) again! NOMaste 🙂

Power Banana Walnut Muffins

Course Breakfast, Snack
Cuisine American, Healthy, muffins
Keyword banana, collagen, healthy, muffins, paleo, walnut
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 12 muffins
Author nomastehungry

Ingredients

  • 3 Bananas very ripe
  • 2 large Eggs
  • 1/2 cup Cane sugar organic
  • 1 tbsp Vanilla extract
  • 3/4 cup Cassava flour
  • 1 scoop Collagen powder
  • 1 tsp Baking soda
  • 1/2 cup chopped walnuts

Instructions

  1. Preheat oven to 425 degrees.  Pre-grease a standard muffin tin. Set aside

  2. In a medium bowl, crack two eggs and add the 1/2 cup sugar.  Mix together with a hand mixer or a whisk.  Add in the ripe bananas and vanilla extract.  Whisk until mixture forms small air bubbles and looks a little “foamy.”
  3. In a large bowl, add the flour, baking soda, collagen powder, and salt.  Mix together.

  4. Pour the wet ingredients to the dry and whisk to combine all ingredients.  Add in chopped walnuts and whisk again.

  5. With a tablespoon, scoop and pour batter into each muffin cup, fill with batter halfway to allow room to rise.  Bake for 10 minutes or until you can smell the muffins.  Let cool for two minutes.