Superfood Banana Muffins
I don’t know if you’ve noticed, but there’s one ingredient that has never been used in any of my recipes on this blog thus far. Any guesses? Going once… going twice…
In fact, in all of the recipes I’ve created, almond butter is always my go to nut butter. Why, you ask? Because a few years ago I was deemed “intolerant” to PB and decided to cut it out of my diet entirely. Whether I believe those results… well, I will get more into that another time.
Anyhoo, after a year and a half of no peanut butter- something I once consumed 4x a day out of sheer love- I decided that with my move to LA, anything was possible. If I could move to LA, live on my own, and start a new job, why could I not throw some peanut butter into the mix, too?
You should have seen my face when I took my first bite after all that time.
I have grown to love almond butter- I think it’s great, especially the Trader Joe's kind. But when I had that spoonful… goodness. I remembered exactly why I hated almond butter for so long until I was forced to like it. It has nothing on peanut butter, in my humble opinion. (sorry, almond butter.)
Of course, I couldn’t wait to get in the kitchen and bake with it ASAP. So when my kitchen was relatively set up, the first thing I did was turn to a recipe I had come across on Instagram a while ago for banana bread muffins (by @laurenslovelykitchen, who herself was inspired by @dani_nemeh) and get cranking. I was immediately drawn to this recipe because of its simplicity and lack of added sugar. Of course, as always, they have a bit of a #Straighttothebutze spin on them, but what else is new?
Hope you LOVE these babies like I am lovin’ eating PB out of a jar with a gold spoon like the wannabe glam girl I am.
What is one food you could not live without? I thought PB for the longest time… but here we are!
- 3 ripe bananas
- 3 eggs
- ½ cup crunchy peanut butter
- ½ cup coconut flour
- ½ tsp cinnamon
- ½ tsp baking soda
- ½ tsp baking powder
- 1 tbsp collagen (I used Primal Kitchen's vanilla collagen!)
- 1 tbsp chia seeds
- 1/2 tbsp flax seeds
- 1 tbsp coconut sugar (optional)
Preheat your oven to 350 degrees F. While this preheats, mash the bananas in a medium size bowl. Once thoroughly mashed, whisk in one egg at a time. Then, add in PB, making sure to blend the wet ingredients together very well.
Next, in a separate bowl, mix the coconut flour, cinnamon, baking soda, baking powder, collagen, chia seeds, and flax seeds together until well blended. Once done, pour into the wet bowl bit by bit, alternating with adding the mixture and mixing in the mixture until fully blended.
Grease a muffin pan with coconut oil or line with liners. Add the mix to each section and sprinkle on top of each muffin a little bit of coconut sugar. Place into the oven and bake for 20 minutes, or until a toothpick comes out clean!
Enjoy them piping hot, or let them cool before slathering with more PB (and even jam, perhaps!).