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Week 40: Fudgy Energy Bite Muffins
Muffins are an easy go-to breakfast when you've caved into hitting your snooze button a few times in the morning (this is especially easy to do on these colder & more dimly lit fall mornings). Try this recipe to avoid the sugar crash and make them with whole grain flour, oats, nuts, and natural sweeteners. These will keep you energized until your next snack or meal!
What you need:
What you need:
2 VERY OVERLY RIPE bananas
1 1/2 tsp Baking Soda
1/2 Cup Applesauce
1/4 Cup Maple Syrup (You can sub 1/4 cup brown sugar if you like things sweeter)
1/4 Cup Nut Butter (we used almond)
2 TBSP Coconut Oil
1/2 Cup Cacao Powder
1/4 tsp Salt
3/4 Cup Rolled Oats
1 1/4 Cup Flour (GF Alternative)
1/4 Cup Chocolate Mix-ins
Preheat oven to 350. Feel free to use paper cupcake wrappers on a sheet tray or a silicone muffin mold.
First, mash your Bananas with a fork, you'll want most of the lumps gone. Mix in your Flax Egg or regular Egg. Add your Baking Soda, Applesauce, Maple Syrup, Nut Butter, Vanilla Bean (cut open lengthwise and scrape the seeds into the bowl with the back of a knife), Coconut Oil and stir to combine. Add your Cacao Powder and Salt. Mix until smooth. Stir in your Oats and Flour until just combined. Add in your Chocolate Mix ins with the last few stirs.
Fill the batter nearly to the top (makes about 12 muffins) and bake on the center rack for about 20 minutes.
We always temp our baked goods to make sure they're fully cooked, but a toothpick in the center works well, too!
Enjoy!!!
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