If you follow me on instagram (@lulugodin) which you really should I mean if you aren't already, what the heck are you doing?! Anyways, if you follow me then you'll know that Mike's parents (who we currently live with because our condo is being built) are selling their house and if you've never sold a house then let me put it simple for you.. we basically have to have it as clean as possible and staged to the max AT ALL TIMES to the point where it doesn't even look lived in. So what that means for me is my sacred, calm, quiet daily work space has turned into me having to occasionally vacate the premises to work in coffee shops and I have had to get very creative with my recipe testing because I usually have very minimal time to pump out a recipe and shoot it between showings of the house.
So the other day I felt the need to bake (as I do when I'm stressed - lucky Mike) but I knew I only had about an hour to create, bake and shoot the recipe and I was out of a lot of key ingredients that I usually use in my baking (like eggs, coconut oil, etc.) and I obviously had zero time to waste by running to the store - so I got creative and the result was honestly way better than I could have imagined.
I took the three greatest foods on earth - peanut butter, banana and chocolate - and combined them into one muffin.. I know, I know you're welcome. But wait it gets better - these muffins are grain free, dairy free, low in sugar, moist and so flavourful! You're going to go (pea)nuts! (sorry not sorry, I'm a nutrition dork)
WHAT YOU'LL NEED
2 bananas - mashed
1/3 cup almond milk
1 tsp vanilla
6 tbsp peanut butter
1 tbsp coconut sugar
2 tbsp chia seeds
2/3 cup almond flour
1/2 cup coconut flour
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
1/3 cup dairy free dark chocolate chips
1. Preheat oven to 350F and spray 8 muffin tins with coconut or avocado oil.
2. In a medium bowl, mash the banana, then add all other wet ingredients and the chia seeds and mix until combined. Let sit for 3-5 minutes until the chia seeds plump up.
3. Add coconut sugar and mix then add all other dry ingredients, mix until combined.
4. Stir in chocolate chips and any other mix in's that you want.
5. Divide batter into 8 muffin tins and bake for 20-25 minutes - until golden brown and a toothpick inserted comes out clean!
*Store in an airtight container for 5-7 days or freeze for up to 2 months*
xo - LU