I made mini versions of these muffins yesterday for my (very serious) duty as preschool snack mom. I used sunbutter to follow the no-nut policy (did you know it turns green when baked?! This is due to the chlorogenic acid, mostly found in stems and leaves, but sunflowers also have it in the seeds). I thought I’d repost with some of my favorite new tweaks over the last couple years (100% pure maple syrup, raw cacao powder, etc). Enjoy! Particularly delicious with buttered coffee…oops, sneak peak for my next food post!
Prepare yourselves for a life-changing treat! During my first pregnancy I craved baked goods like crazy – not ideal when trying to avoid gestational diabetes and whatnot. But instead of depriving myself for 10 months, I decided to indulge wisely. I bought this great book by Frances Largeman-Roth, RD, Feed the Belly: The Pregnant Mom’s Healthy Eating Guide, and in waltzed this delicious answer to my craving needs! These Chunky Monkey Muffins are delicious for breakfast and dessert – I find it hard to choose just one time of day to enjoy one – and they have remained a family favorite beyond our bun-in-the-oven phases of life. I have tweaked this recipe to make it dairy-free and to use coconut oil in place of vegetable oil. Please also assume all ingredients below are organic!
- 1 1/4 cups whole-wheat flour
- 1/2 cup all-purpose flour
- 3/4 cup packed…
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