It's time for another rare recipe post! This one is for all you
disbarred lawyers out there who are trying to get your beach bod ready for summer. Or those who are just looking for a delicious choco banalmond muffin recipe.
Let's start with the ingredients.
You'll need the ugliest bananas to mash because those are the best for baking, peanut butter (I usually use almond butter), vinegar, vanilla extract, and a plethora of dry ingredients.
Those dry ingredients would be flour (whole wheat or all-purpose), oats, so we can make oat flour, cocoa powder (or hot cocoa mix for added sweetness), salt and baking soda.
Like I said before, we're going to make oat flour, so whip out your magic bullet and grinding blade, or food processor.
Of course, mix the goods into one homogenous mixture.
Open it up.
Stick a spoon in it and put it in your mouth.
Measure it in your cool measuring cup that you saw Alton Brown use.
And now, bananas.
Add ze chocolate peanut butter.
And now add the liquids.
And the dry goods. If you want, you can add chocolate chips like I did for extra goodness.
Scoop the batter into your silicone liners using your handy dandy
ice-cream scoop disher.
If you're feeling roasted banana, slice up a banana and put it on the top, before baking of course.
Bake at 350°F for 20-25 minutes. Also, remember to preheat your oven before hand.
OMG puffy hot chocolate goodness.
Close up shots.
"Chocolate Banalmond Muffins" adapted from this recipe.
Makes 12 regular sized muffins.
-1 1/2 cup of flour. (I used a mix of AP and oat flour; use what you want)
-1 cup mashed banana.
-1/3 cup cocoa powder
-1 tsp salt
-1 tsp baking soda
-1 tsp vanilla
-1 tbsp vinegar
-1/2 cup peanut butter or almond butter
May need some water if batter is too thick (depends on moisture in bananas)
Optional: chocolate chips
1. Preheat oven to 350°F.
2. Grind oats if needed. Mix ingredients together.
3. Bake for 20-25 minutes. Perform toothpick test.
4. Let cool. EAT.