It’s Friday, and I must say it has been on long week. Aren’t they all? The kids have to be out the door by 7:45am in order to get to school on time, and Fridays always feels extra crazed. Friday is the homestretch, the last of the weekdays, the race to the finish.
Although this Friday felt rushed as ever, I was committed to make these muffins this morning, and I did it, with my timer on!
This recipe of the week is partly inspired by the 28-Day No-Sugar Challenge which starts on March 1st (next week!), as it is a comforting, sweet and satisfying recipe with no added sugars, not even honey or maple.
You’ll notice I have 1/4’d all these measurements. This is how I made the muffins this morning so I could go quickly. The recipe below makes six muffins. Multiply all ingredients by four and you have a full batch of 24 muffins which you can refrigerate or freeze!
When making the small batch, it took me eight minutes to pull out all everything I needed and combine all the ingredients, which meant these muffins were out of the oven in 30 minutes form the time I started making them. I popped them in the refrigerator right after coming out of the oven (not ideal, but you have to do what you have to do) so they’d cool faster, and the kids were out the door with a mango, avocado, spinach smoothie (recipe on the blog later today) and muffin in hand.
- 1/4 cup of hazelnut flour
- 1 banana peeled and mashed with a fork
- 1 egg
- 1 heaping tablespoon of almond butter
- 1/4 teaspoon of cinnamon
- 1/4 teaspoon of baking soda
- 1/4 teaspoon of vanilla extract
- a pinch of salt
- 1 tablespoon melted coconut oil
- 1/3 cup organic blueberries
- Preheat your oven to 350F
- Mash banana with your fork in a medium sized mixing bowl
- Add all other ingredients, and combine
- Add blueberries last
- Fill lined muffin cups about 3/4 of the way as the muffins will rise a little
- Bake for 22 minutes, or until you can stab with a fork which comes out clean
- Let cool adequately before serving (if you have time 🙂