It’s Friday. Fri-yay.
I’ll excuse myself, now. JUST KIDDING!
A reader (who am I kidding – a real life friend) sent me a DM that I never post desserts – and I really think that’s indicative of my eating habits. I really don’t often eat desserts. I never wanted birthday cakes, I don’t really crave chocolate and I never have sugary drinks. My recipes aren’t a direct reflection of my eating habits (I really don’t each this much bacon, I swear) but I do make things that I’m familiar with. I thought it’d be a good time to show y’all some muffins. If we can’t all sit together at a coffee shop and stare at one another while sipping spiced cider and lattes in our new sweaters and puffer vests surrounded by pumpkins and apples, muffins will do.
There’s something really universal about muffins… I feel like they appeal to everyone. You have your breakfast muffin crowd, you have the let’s-put-fruit-in-everything crowd, you have the i-can-sneak-a-zucchini-in-here crowd… there’s a muffin for everyone. Personally, I hate surprises and I never want a surprise with my muffin, so this recipe really goes off of my universal muffin recipe base with some tweaks to keep things interesting. They’re paleo, use fresh fruits, and you can put whatever cocoa powder and chocolate you’d like in them. They freeze really well, and they don’t “taste gross and healthy” according to my step-dad, who hasn’t eaten anything dark and leafy green since 1986.
Having said that, to all my sweet-tooth-dessert-loving friends, here’s a muffin. I promise there’s no bacon in it.
Prep time: 10 min
Cook time: 20 min
Makes 12 muffins
- 2 ripe bananas, mashed
- 1 cup fresh raspberries
- 2 large eggs
- 1/8 cup unsweetened vanilla almond milk (unflavored is also fine)
- 1 tbsp vanilla extract
- 3 tbsp maple syrup
- 2 heaping tbsp cocoa powder
- 2 cups almond flour
- 1 tsp baking powder
- 1/8 tsp ground sea salt
- Preheat the oven to 350 degrees F. Grease your muffin tin lightly with your preferred cooking fat.
- In a large mixing bowl, mash your bananas with a fork. Whisk in your egg, vanilla extract, maple syrup and almond milk until smooth.
- Next, in a separate large mixing bowl, mix your cocoa powder, baking powder, sea salt and almond flour. Once your dry mixture is evenly mixed, slowly add to your wet mixture, combining until smooth.
- Lastly, gently fold your raspberries into the mixture, careful not to break or mash them up.
- Since almond flour doesn’t immediately absorb the liquids, I like to allow my batter to rest for about 5 minutes before moving it into my muffin tin.
- Once the mixture has absorbed a little, divide batter evenly among cups – the muffin cups should be about ¾ full so they don’t overflow and bake over the sides.
- Bake for 18-25 minutes until starting to turn golden on top. Check if they are done by sticking a knife or toothpick into a middle muffin – if it’s clean, they’re finished. Let cool, and serve!
Optional: if you’re feeling extra indulgent, spread a little ghee over them.