'Peanut Allergy Princess' is the story of one mom, one Princess with food allergies (to peanuts and brazil nuts) and our journey through the stress of life with food allergies. Here you will find many recipes, tips on living (and enjoying life) with food allergies, thoughts from a mother of 3 kids (The Brothers and The Princess) and insights into our life. Welcome!

Tuesday, April 23, 2013

Chunky Monkey Muffins

As you know, I have a thing for muffins. My kids love them, I love them, and my husband loves them (because they are fast and easy to grab on his way to work). They work for breakfast, lunch, snacks and even dinner (because breakfast for dinner is always a hit to switch things up a bit). I was introduced to this "type" of muffin in a gluten-free version and it looked so yummy, I wanted to find a "regular" version. This is what I have come up with. We LOVE it!! I hope you do too.

Of course, we have Mickey muffin tins!!

Chunky Monkey Muffins

1/2 cup sugar (or raw sugar)
2 eggs *
1 Tbsp vanilla
4 bananas, mashed
3/4 cups buttermilk (I have used regular milk and almond milk with great success)
1 cup butter, melted (or 6 oz. coconut oil, melted)
1 3/4 cups wonder flour **
1 1/2 cups white whole wheat flour (or regular whole wheat too)
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 Tbsp cinnamon
1 cup shredded coconut, unsweetened
1 cup chocolate chips (or 1/2 cup chocolate chips and 1/2 cup cinnamon chips)
1/2 cup finely chopped walnuts (optional)

Preheat oven to 350 degrees F.

Cream together sugar and wet ingredients (eggs through butter). * If you would like to replace the eggs in this recipe, I would use 1/3 cup applesauce for 1 egg and 1 Tbsp ground flax mixed with 3 Tbsp water (let sit until it gels) for the second egg. 

Mix in dry ingredients. ** If you are using a different whole grain flour than wonder flour, cut the amount back to    1 1/2 cups. Fold in the shredded coconut and chocolate chips.

Line or spray muffin tins. Scoop batter into muffin tins and fill 3/4 full. If using chopped nuts, sprinkle on top of the batter.

Bake for about 20 minutes. This recipe makes 2 dozen muffins (which I like - a little work with a big result). These can be frozen and thawed in the refrigerator overnight. I love to eat these with a little coconut oil spread on them (instead of butter) or some all-fruit jam. Yum!!

Recipe adapted from Tasty Kitchen
Disregard the dirty muffin tin - focus on the delicious looking muffins!


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