Chunky banana mini muffins

There are many ways to enjoy a sweet, nutritious treat without loading up on processed foods, refined sugar or unhealthy fats.

This recipe was already a winner, being made without all-purpose flour or refined sugar. A friend at work shared it with me, and right away I knew it was one I would use time and time again—especially if I could tweak it just a bit to make it a plant-based recipe.

These muffins can certainly be made with regular eggs, but I find myself using a product like Bob’s Red Mill Egg Replacer more and more. It’s a powdery substance that is made up of potato starch, tapioca flour, baking soda, and psyllium husk fiber. There are others on the market made of flax. It’s handy to have around. I keep it in the freezer. And for 1 egg, it simply calls for 1 tablespoon of replacer, mixed with 2 tablespoons water. This recipe would normally call for 2 eggs so I used 2 tablespoons replacer and 4 tablespoons water.

I like to sweeten up the recipe with date syrup, but pure maple syrup works really well, too, if you prefer. And I like to add walnuts with the chocolate chunks to replicate one of my favorite ice cream flavors, Chunky Monkey.

Have a guilt-free muffin while nourishing your body and filling it with healthy ingredients. These are perfect for after-school snacks, lunchboxes, or even a couple for a quick breakfast—not to mention one for dessert with a cup of tea or coffee.

Enjoy food made fresh!

Chunky Banana Mini Muffins

2 ripened bananas 1 cup natural, creamy peanut butter ¼ cup pure maple syrup, or date syrup 2 tablespoons egg replacement, mixed per package instructions 2 teaspoons vanilla extract ½ teaspoon baking soda 2/3 cup dark chocolate chunks 2/3 cup chopped walnuts Preheat oven to 350° F. Spray 24 mini muffin tin cups with non-stick cooking spray.

In a medium mixing bowl, using an electric mixer, mix bananas with peanut butter, syrup, prepared egg replacer, vanilla, and baking soda on medium speed. Mix until well combined.

With the mixer on low, add in chocolate pieces and walnuts until incorporated.

Evenly fill 24 prepared muffin tin cups. Bake for 13 to 15 minutes in the preheated oven, or until tops are golden brown and feel “set” to the touch. Makes 2 dozen mini muffins.

Tips:

• Use a small ice cream scoop to fill muffin tins with batter

• When bananas are turning too dark for your liking, peel them and place them into a sealed container or bag and freeze for baking, for up to 3 months.

Angelina LaRue, author of “The Whole Enchilada: Fresh and Nutritious Southwestern Cuisine,” grew up at White River Lake, lives in Idalou and writes a weekly food column for local newspapers.