Friday, February 20, 2015

.A Mini Cure.

Last night Greg and I hibernated at home, hiding from the -whatever arctic freeze that's been hitting home HARD! In spite of the winter blues, I decided to indulge in some baking and found a super easy recipe on Pinterest.

Greg and I really watch our diets carefully - not just because we want to stay in good shape, but mostly because we are allergy-prone to most dairy,  while high sodium, over processed foods take a toll on our cholesterol (thank you grandma and grandpa!). That doesn't stop me from baking though!

These gluten-free, flour-less, dark chocolate chip mini muffins are so easy and so moist, you can feel guilt-free from eating 4 or 5 in one sitting. I borrowed the recipe from this blogger, and am sharing my results with you :)

Ingredients You Need:
-8 tbsp creamy peanut butter (almond butter will drip and not stick)
-1 medium banana
-3 tbsp of honey (may substitute with maple syrup or agave)
-1 large egg
-1/4 tsp baking soda
-pinch of salt
-1 tbsp vanilla extract
-dark chocolate chips (as much as you want)

1. Preheat oven to 400 degrees
2. Blend banana, peanut butter, honey, egg, baking soda, vanilla, and salt in blender until smooth
3. Sprinkle with chocolate chips and mix with spoon. Do not blend chocolate chips in blender
4. Spray mini muffin tin with cooking spray or butter, so that when baked, muffins come out easily
5. Fill each mini muffin compartment up to 3/4 full with batter
6. Bake for about 8-9 minutes, or until toothpick comes out clean.
7. Cook for 10 minutes before removing from tin
8. Serve & enjoy!


All photos by Greg Birman

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