The science of baking truly amazes me. It is difficult for me to comprehend that a cake-like muffin can be prepared without flour of any type. And they can completely, 100 percent mimic a regular cupcake or muffin.
The simple combination of banana, nut butter, pure syrup, and baking soda makes these muffins incredibly moist, cakey and decadent. They are especially decadent with the addition of cocoa, vanilla, and chocolate chips.
Throughout my childhood, and most of my adulthood, I have baked with traditional ingredients like butter, sugar, and flour. I can’t even imagine that there are even healthy, non-egg ingredients that can do the same thing an egg can do when it comes to the science of baking. It really is quite remarkable.
These muffins may not be what I’d call a low-calorie food, but if we open our minds to these methods of baking, we can absolutely enjoy the delicious, incredible sweetness, and rewards that plants and nature have to offer us.
I hope you are as inspired and encouraged as I am that we can create and partake in this wonderful world of baking that is so much better for us.
Enjoy food made fresh!
Double Chocolate-Almond Butter Muffins 2 ripened bananas 1 cup natural, almond butter ¼ cup pure maple syrup, or date syrup 2 tablespoons dry egg replacement, mixed per package instructions 2 tablespoons cocoa or cacao powder 1 teaspoon vanilla extract ½ teaspoon baking soda 2/3 cup dark chocolate chunks Preheat oven to 350° F. Place cupcake liners into 10 muffin tin cups.
In a medium mixing bowl, using an electric mixer, mix bananas with almond butter, syrup, prepared egg replacement, cocoa or cacao powder, vanilla, and baking soda on medium speed. Mix until well combined.
With the mixer on low, add in chocolate pieces until incorporated.
Evenly fill 10 prepared muffin tin cups. Bake for 15 to 18 minutes in preheated oven, or until tops feel “set” to the touch and centers do not appear jiggly. Makes 10 muffins.
Tips:
• Use a standard 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.
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