These are my favorite of all muffins (even bought ones)! They taste like muffins should: a little sweet yet healthy breakfast alternative - unlike a cupcake ;) You can also make a large batch and freeze them; pull them out later as needed. Awesome.
- 1 c. flour blend*
- 2 t. baking powder
- 1/2 t. baking soda
- 1/2 t. salt
- 2 large eggs
- 1/4 c. brown sugar
- 1/2 t. vanilla
- 1 banana, pureed
- 3/4 c. sweet potato puree*
- 3/4 c. peanut/almond butter (but I HIGHLY recommend the almond butter rather than peanut butter)
- 1/2 c. chocolate chips
- 1/2 c. chopped walnuts
Preheat oven to 350.
1. Mix dry ingredients together - add chopped nuts and chocolate chips and toss to coat; set aside
2. In a large bowl, mix the rest of the ingredients (sugar is considered a wet ingredient).
3. Fold dry ingredients into wet, just until mixed. Don't over mix.
4. Add 4 T. per muffin cup - make sure to grease them beforehand. Very important. I use butter on my finger and lightly coat the cups. If you have some paper liners, then go with that. DeMarle also happens to make some bake ware that is pure awesomeness, and does NOT require cups, grease or flour... just FYI ;)
5. Bake for 20-25 minutes
*flour blend is equal parts non-bleached white flour, wheat flour and wheat germ. And you can either make your own sweet potato puree, or you can buy baby food! Pureed carrots or canned pumpkin would also work well. My favorite about this recipe is that there's no oil/butter. Yet they're still really moist, thanks to the goodness known as fruits and vegetables! *B