Snack-Attack: Quick, Clean, Kid-friendly, Fashion-friendly Muffins!!!

We interrupt our regular programming to bring you this breaking recipe: Flourless, Vegan Blender Muffins!!!

This is a particularly special recipe because it is:

1. Delicious (this is very important to me, no matter how "clean" I'm cooking: it MUST taste delicious or I won't bother eating it, let alone sharing it. These little flavor bombs are lip-smackingly good - sweet, filling, and sweet-tooth satisfying, all without any sugar!
2. Completely guilt-free. There is no dairy fat, no sugar, no flour even! They are only made of vegetables and fruit! A muffin of our dreams really, when you think about it, and the fact there is no flour makes them perfect for me. For some reason flour is like crack to me - even whole wheat! When I have a slice of bread, or a real muffin or a pancake...I just want more. Once I've had some form of bread I wake the bread dragon inside and I just can't stop eating it. And it almost immediately bloats me and makes me feel sluggish and heavy. Yuck! But these muffins: have no flour!
3. So easy to make. They are SO easy, in fact, your kid could make them. With oven-supervision of course. But I mean, what could be easier than putting everything a blender and pushing a button?! It's fantastic!

I've made these twice. I do suggest using baking parchment to line your muffin tin, I didn't use any the first time and they stuck like mad. With the paper however, they came out perfect! I also recommend letting them sit for at least 20 minutes after they come out of the oven so they can cool and set a little more. Having no flour can run the risk of a too-soft structure, but if you cook them enough and let them sit they will be HEAVEN. Also, speaking of cooking long enough - I baked them at least five minutes more than they call for in the recipe. I left them in the oven for 25 minutes total, and I veganized it by using 6 Tablespoons of aquafaba instead of the 2 eggs the original recipe called for. (*aquafaba is the water from a can of chickpeas or other beans, it's a protein and acts just like eggs!)

So if you've got a sweet potato, a couple of bananas and some almond butter in your cupboards - you're already there! Happy Baking, and eating! You'll find the original recipe here at superhealthykids.com.

*These are so good they disappear too fast, so do yourself and your kiddos a favor and bake a double batch! :) 

Ingredients

• 1 medium – sweet potato
• 2 medium – banana
• 6 Tablespoons aquafaba, or any egg-replacer for 2 eggs.
• ²/₃ cup – almond butter
• ¹/₄ cup – maple syrup, pure
• ¹/₈ cup – maple syrup, pure
• 1 ¹/₂ teaspoon – cinnamon
• ³/₄ teaspoon – ginger, ground
• ¹/₂ teaspoon – allspice
• ¹/₄ teaspoon – nutmeg
• 2 teaspoon – baking powder

Directions

1. Preheat the oven to 350°F. Grease (and line with baking parchment) a muffin tin.
2. Bake sweet potato until tender (about an hour) and allow to cool, or use leftovers if you have them on hand.
3. Place 3/4 cup mashed sweet potato along with all the remaining ingredients (except the baking powder) in a blender. (Make sure you measure the sweet potato as the texture will change if you add a different amount.) Blend on high until smooth.
4. Add the baking powder and blend on low until just combined.
5. Pour the batter into the muffin tin, filling each cup 3/4 of the way full.
6. Bake in preheated oven for 18-20 minutes until a toothpick inserted in the center of a muffin comes out clean. Remove from oven and let sit for 20 minutes to fully set. Remove from baking papers and enjoy!!! 

 

Comments

[Libby]

these were so very very good!