![]() (But really, why don’t you like chocolate and are you seeking help?) ![]() And if you don’t like chocolate, well…you can show yourself out. I’ve always checked your website and recipes in the past but since this whole Covid-19 lockdown, I’ve looked even more bc somehow, I always seem to have mostly all of the ingredients on hand, making life so much easier for me.Hey friends! There are a couple of chocolate recipes comin’ atcha this week, I hope you don’t mind. They turned out even MORE DELISH! I will most certainly post it on my IG and tag you. Spread it to the muffins and topped with pieces of a chocolate bar, goji berries, walnuts and coconut flakes. I added dairy free milk, vanilla ext, ghee, dash of pink salt and maple syrup and used a hand blender to cream it. I always have a medley of nut/seed pulps in my freezer so I used that as one of my “frosting” creams as a topping. Quite moist I must say, but I personally don’t mind it being that my whole goal with eating is to eat as clean and minimally processed as possible. I wouldn’t know the difference in flavor or texture being as this was my first time making it and had to use what I had on hand. I made one minor adjustment, which was using bagged almond meal instead of almond pulp. I made these muffins as I make alot of your recipes. If you’re looking for a more crumbly muffin, check out these Vegan GF Banana Muffins! Also, these muffins are meant to retain their moisture even after cooling. NOTE: Recipe updated Januto include: increased baking time, emphasis on cooling, as well as emphasis on using almond meal ground from raw almonds (not pre-ground store-bought). They’d even make a great after-dinner “dessert.” These muffins can do no wrong.īut seriously, the almond butter, banana, honey suggestion? DO IIIIITTTTT. I enjoyed mine as an afternoon snack to tide me over between meals. They aren’t overwhelmingly heavy or sweet, making them a great post-workout snack or light breakfast to get your metabolism churning first thing in the morning. Straight out of the oven these are PERFECTION slathered in a little almond butter and sliced banana. Kind of perfect in the muffin world, if you ask me. And they’re insanely moist and flavorful thanks to the mashed banana. ![]() Gluten-free “flours” like oat flour and almond meal keep these GF-friendly. This banana almond meal variety is certainly on the healthier side, too, but full of flavor and nutty texture.īesides being gluten-free and vegan, these muffins are also extremely low in sugar with just a few tablespoons of natural sweetener – such as agave or maple syrup. In recent years, though, I’ve experimented a ton with making these breakfast stars a bit healthier, and I succeeded with recipes like my vegan banana nut muffins for 2, and sweet potato almond butter muffins, among others. ![]() The only bad thing about muffins – besides the fact that you always want two or three – is that they can often be carb- and sugar-heavy. I’d heat up two jumbo-sized gems and slather them in butter. I’d wake up early in a messy-haired daze and eagerly round the corner to the kitchen to always find a plate of fresh baked muffins on the counter. It all started with the crumb-top blueberry muffins my grandma would make for the grandkids. My love for muffins has been going strong for 26 years now and has no intention of slowing.
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