It's been a crazy week or so. Both programs are back at full go; I'm back at both my jobs; migraines have made a regular reappearance in my life; the fact that I'm able to find time to take a shower let alone experiment with recipes is kind of a miracle.
Now, don't think that means I suddenly stopped cooking. Far from. I just keep making recipes I've already shared with you, which leaves me little to get excited and write about! However, today, I managed to make a new muffin recipe. I tinkered with it a bit, both to improve its nutritional profile and because I didn't have the necessary ingredients on hand. The end result? A great little snack/breakfast/anytime muffin, with a good balance of flavors and a lot of good-for-you stuff too.
Peanut Butter Chocolate Chip Muffins, with a Touch of Banana
adapted from How Sweet It Is
makes 6 full-sized muffins (can easily be doubled)
1/2 Tbs ground flax seed*
2 Tbs water*
1/4 cup plain Greek yogurt (I like full-fat)
1/4 cup creamy, unsweetened peanut butter
1/3 cup sucanat (or cane sugar, or brown sugar, or maybe even honey)
1 small banana, broken into chunks (about a 1/4 cup)
1 cup whole wheat pastry flour
1/4 tsp baking soda
1/4 tsp baking powder
pinch of salt
1/3 cup whole milk
1/2 cupish chocolate chips
Mix together your flax seed and water in a small bowl and set aside for a few minutes. This is an egg replacement. *If you want to use an egg, go for it. Preheat oven to 325-350ish (toaster oven's are not a good judge...). Line 6 muffin cups with liners.
In a medium bowl, whisk together your Greek yogurt, PB, sugar, banana, and flax egg/egg. Whisk until fairly smooth; just mash the banana up with your whisk. Dump in the flour, baking powder, soda, and salt. Mix until just moistened. Slowly mix in milk. Don't over mix the batter. Fold in chocolate chips.
Spoon generously into the cups; mine were pretty much full. Bake about 15 minutes, or until the tops are golden and set. A toothpick inserted into the middle should come out clean. Enjoy!
Peanut Butter Chocolate Chip Muffins, with a Touch of Banana
adapted from How Sweet It Is
makes 6 full-sized muffins (can easily be doubled)
1/2 Tbs ground flax seed*
2 Tbs water*
1/4 cup plain Greek yogurt (I like full-fat)
1/4 cup creamy, unsweetened peanut butter
1/3 cup sucanat (or cane sugar, or brown sugar, or maybe even honey)
1 small banana, broken into chunks (about a 1/4 cup)
1 cup whole wheat pastry flour
1/4 tsp baking soda
1/4 tsp baking powder
pinch of salt
1/3 cup whole milk
1/2 cupish chocolate chips
Mix together your flax seed and water in a small bowl and set aside for a few minutes. This is an egg replacement. *If you want to use an egg, go for it. Preheat oven to 325-350ish (toaster oven's are not a good judge...). Line 6 muffin cups with liners.
In a medium bowl, whisk together your Greek yogurt, PB, sugar, banana, and flax egg/egg. Whisk until fairly smooth; just mash the banana up with your whisk. Dump in the flour, baking powder, soda, and salt. Mix until just moistened. Slowly mix in milk. Don't over mix the batter. Fold in chocolate chips.
Spoon generously into the cups; mine were pretty much full. Bake about 15 minutes, or until the tops are golden and set. A toothpick inserted into the middle should come out clean. Enjoy!