Banana Peanut Butter Muffins
Due to popular demand, here’s the recipe for these delicious Banana Peanut Butter Muffins! I have a major sweet tooth and find so much joy in eating sweet fruits (especially bananas and prunes) and vegetables (sweet potatoes, butternut squash). Using overripe bananas in recipes satisfies my sweet cravings and my desire to never waste a fruit or vegetable. These muffins feature overripe bananas, zero waste almond flour (made from almond milk pulp), and zero waste peanut butter and chia seeds (from the bulk section of Whole Foods).
Try this recipe and let me know what you think. I hope that it motivates you to find satisfying sweetness in real, whole foods and to venture into the bulk section of your local grocery store! (And, check out my Guide to Buying in Bulk here for more information!).
BANANA PEANUT BUTTER MUFFINS (makes 6 muffins)
2 overripe bananas
1/3 cup peanut butter
1 cup almond flour
1 chia egg (1 tbsp chia seeds + 3 tbsp water, let sit for a few minutes)
1 tsp cinnamon
1/2 tsp nutmeg
1 tsp baking soda
pinch of sea salt
1 tsp coconut oil
Start by making the chia egg by combining 1 tbsp chia seeds with 3 tbsp water and let sit for a few minutes.
Mash the bananas in a bowl and then add all other ingredients (including the chia egg). Mix to combine.
Grease the muffin tin with about 1 tsp of coconut oil.
Transfer the heavenly banana peanut butter mixture evenly into the muffin tin.
Set the oven to 350F (I rarely pre-heat in an effort to save energy). Bake the muffins for 15-18 minutes. When they are done, your whole kitchen should smell like heaven!
Take a deep breath and enjoy!