As much as I love cupcakes, I enjoy their healthier counterpart all the more. Since I’m also not the hugest icing fan, I created a tasty alternative and then stuffed it right inside the muffin itself to hide the evidence. Best of both worlds? I think so.
Banana Muffins Recipe
Ingredients
(1 dozen (12 muffins))
1/2 c. spelt flour
1/4 c. rolled oats
3/4 c. oat flour (ground in a food processor)
3 tsp baking powder
1/4 tsp. baking soda
1 flax 'egg' (3 tablespoons water + 1 tablespoon ground flax seed)
2 large bananas (approx 1 c., mashed)
1/2 c. almond ‘buttermilk’ (1/2 c. almond milk + 1 tsp. apple cider vinegar/lemon juice)
1/4 c. coconut oil, melted
1/4 tsp. salt
1/4 c. maple syrup
Stuffing
1/2 c. Medjool dates
1/4 c. cashew butter
1/2 tbsp. cocoa powder
2 tbsp. almond milk
Instructions
Preheat oven to 375 degrees and grease a muffin tin with coconut oil. Mix flax egg and ‘buttermilk’ and set aside.
Prepare stuffing by combining ingredients together in a food processor and blending until smooth.
Mix together dry ingredients in a mixing bowl.
In a separate bowl, mash the banana and stir to combine the rest of the wet ingredients.
Add wet to dry and stir.
Fill muffin tins 1/2 full of batter, add a tablespoon full of the stuffing, and cover with additional batter.
Bake for 30-35 minutes; leave to cool before removing from tin.