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Tag Archives: thrive market

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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Almond Butter Cookies with Collagen and Browned Butter Chocolate Chunks

I have a very interesting relationship with cookies. Granted, they can be super delicious, satisfying, and a perfect treat around this time of year with the holidays. On the other hand, they can be very sugary and over-powering. I tried to play with the ingredients that I had in my pantry, and referred back to my first cookie recipe for “chocolate chip health cookies,” which essentially was the base of this one, except I added collagen powder and almond butter.

The holiday season always makes me want to bake, and I just recently found my grandmother’s recipe box which is FILLED with seasonal cookies. She was an incredible baker. These cookies remind me of standing in her kitchen with my mom and aunt (who’s probably reading this… hi grantie!), rolling up cream cheese rugelach, and making scotch cookies while listening to stories and running through the list of who’s receiving cookie packages this year. I’ll have to dabble in her recipe box sooner than later.

What I love about the way these cookies turned out is that they have a very short crumble and texture to them, which is resemblant of a biscotti, so clearly they are the PERFECT accompaniment for a hot cup of coffee on a lazy sunday morning. Adding a small chunk of Alter Eco browned butter chocolate (you can find this product on Thrive Market – linked here) adds a bitter sweet (haha, I made a funny..) bite that balances out the crispness of the crust on the cookie. I also used some of my favorite dairy products from Organic Valley, which is unsalted pastured butter and eggs, two staples in my house.

Here’s the rundown of what you’ll need, and a quick breakdown of the steps:

  • 1 stick Organic Valley unsalted butter
  • 2 large Organic Valley eggs
  • 1/2 cup organic Cane Sugar
  • 1/4 cup light brown sugar
  • 2 tbsp Barney Butter almond butter, softened at room temperature
  • 2 cups Thrive Market Non-GMO Cassava Flour
  • 2 tbsp collagen powder – I use Vital Proteins
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 bar Alter Eco Browned Butter chocolate, broken into small chunks.

Preheat the oven to 375*. In a large bowl, whisk together the dry ingredients (flour, salt, baking soda, collagen powder). In a separate bowl, combine the butter with both brown sugar and cane sugar until creamy (may take a few minutes – around 4-5m). Add in eggs and almond butter. Whisk until combined.

Pour the wet batter into the dry ingredients and mix (whether with a spatula, whisk, or electric hand mixer) until fully combined and it forms a sticky batter. Roll into small cookie balls and place onto a pre-greased sheet pan. Batter should yield approximately 20 cookies. Place a small chunk in the center of the cookie and press down lightly. Bake for 20 minutes and let sit to cool, don’t worry if the cookies are a little soft, they will firm up as they cool.

These are a perfect addition to breakfast, a dessert for lunch, or simply by its own. NOMaste 🙂