On a recent snow day,
when the playroom looked like this {by 7am},
I'd made my coconut oil coffee and
snuck into the living room to quietly
read. Dinner was made,
thanks to a well-stocked freezer. But something nagged at me. I couldn't go a whole day without cooking
something…. and, truth be told, I wanted chocolate.
I'm not a big baker, but three ripe bananas winked at me from the kitchen counter. I had some cashew meal in the fridge, along with a few eggs and oats... Perfect, banana-chocolate chip muffins it would be. I improvised a recipe, adding a little of this, a little of that, while asking myself whether baking soda was really necessary? But imagine my dismay when I realize the bag of chocolate chips I thought I saw in the pantry was actually black beans. Dismay doesn't adequately describe my emotions at that moment.
I blame Captain Holly Short for distracting me. {
Artemis Foul reference, for those who aren't listening to the book on CD during drives to and from skiing this winter…} But the bananas were mashed, and the nut-based batter was ready to go. All I needed was chocolate.
I had some
high quality, unsweetened cocoa on hand and, after a little more scrounging, I sprinkled the last of
my foodie crush Cacao Prieto hot cocoa into the bowl.
And then I popped those bad boys into the oven and
went back to my fire, as the smell of molten chocolate and baking bananas filled our house.
Oh my.
I ate more than my fair share. I gave some warm muffins to the snow plow guys. I had the kids walk some to a neighbor.
And continued to enjoy them for snacks the next few days.
They were
so good that I was a little miffed that I hadn't jotted the recipe down. Who knew if I could recreate them?…
As a ate the last muffin, I decided this recipe was worth figuring out and saving.
The second go round, I made sure to have chocolate, not black beans.
I recreated the batter, while jotting down notes.
Then held my breath...
Actually, I didn't hold my breath. I took deep inhales of sweet goodness
and went back to recipe testing for the Second Edition of
Stock Your Freezer in a Snap.
Batch two lacked eggs. Because I forgot to put them in. Apparently this recipe doesn't need egg(s). And now I knew how to make them again. And again. To rave reviews.
Banana-Chocolate-Oat Muffins with Almond Meal
(makes 24 muffins)
3 or 4 large, ripe bananas, mashed
2 cups almond flour or cashew meal
1 cup all-purpose flour (or gluten-free all-purpose flour)
2 cups oats (or gluten-free oats)
1/4 cup maple syrup
1/4 cup honey
4 Tablespoons butter, softened
1 teaspoon baking powder
2 Tablespoons vanilla
3 Tablespoons dark cocoa
1/4 cup dark chocolate chunks
Preheat oven to 350. Line muffin tin with muffin cups. Add all ingredients to mixing bowl and blend using a hand mixer. Divide evenly among muffin cups and bake for 20 minutes, or until muffins sprain back when touched.
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