Sunday morning is all about breakfast before family spin class (Jeff and I spin at our local Crunch Gym while Jack plays in the playroom).
Today, I decided to try these Flourless Banana Blender muffins found on Chocolate Covered Katie. I made a few modifications but kept more or less true to the recipe. They are awesome and super healthy - we will be making these again and again and again.
They are vegan and Jack was super jazzed about licking the batter. Soooo yummy!
Original recipe on the website <--here, my modifications are below (basically, doubled the recipe and added chia seeds):
- The original blog said "Drain the beans and rinse extremely well, then pat dry. This is important because it gets rid of any bean taste." I def did not do this with my garbanzo beans and they came out fine.
- Blend all ingredients until smooth in a blender.
- Spoon batter into muffin cups - about 3/4 full.
- Bake for 20 minutes.
According to Chocolate Covered Katie After 20 minutes, "they will look underdone – let sit 20 minutes and they will firm up. (I like to bake for only 16 minutes and then refrigerate overnight, because I like the texture a little underdone even the next day.) As mentioned earlier in the post, these muffins are supposed to be fudgy, not fluffy and flour-y like traditional muffins. Not everyone will be a fan of the texture, but if you like my black bean brownies, then you will probably like these as well! Muffins last for 3-4 days refrigerated or 2-3 weeks frozen."