With visions of maple glazed ham, warm cheesy dips, sparkly cutout cookies, and bourbon-spiked eggnog dancing in our heads, now for something completely different...
I've been cooking a lot lately, mostly things to give as gifts, and dreaming of posting about all of it: my beloved granola with dried cranberries and dark chocolate chunks, cute hot chocolate stir sticks replete with mini candy canes, infused booze of several shades and flavors, walnut-studded rum balls, and hearty mason-jarred beef and barley chili.
But what finally drove me to sit down and write a post were these humble little muffins that emerged from my oven today as a result of some crazy ripe bananas wafting their sweet boozy potpourri cloud through the kitchen. I wanted to bake something to enjoy after a rich holiday meal or with Christmas morning coffee: a not-too-sweet almond flour pillow chock full of the good stuff: chocolate, banana and peanut butter. Obviously I had to test one to make sure they weren't poison, and it was love at first bite: the perfect balance of roasty banana and rich chocolate, with a background of vanilla and almond and a gooey peanut butter center to steal the show. Almond flour's texture is unbeatable when it comes to hearty baked goods like muffins and breads, I completely prefer it over wheat flour. The dense, moist crumb on these babies cries out for a glass of milk... and a second muffin.
Merry Christmas Eve Eve everyone. I hope you have the most wonderfilled and joyful holiday season. Remember to look around and breathe deeply. Say "mmm" as you savor all those special holiday dishes and "ahh" when you see the glow of Christmas lights. As we steep ourselves in family time and food, let's be grateful for and awed by LOVE and all of the ways it manifests itself in our lives - at Christmas and every day after.
Double Chocolate Banana Muffins with Gooey Peanut Butter Filling (Gluten Free)
Recipe adapted from Comfy Belly Blog
Makes 12 muffins
- 1/3 cup honey or maple syrup
- 3 tablespoons canola oil (or melted coconut oil, butter, etc.)
- 2 large eggs
- 2 ripe bananas, mashed
- 1 tsp vanilla extract
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 1/2 cups almond flour or almond meal (I used unblanched)
- 1/3 cup unsweetened cocoa powder
- 1 cup bittersweet chocolate chips
- 1/2 cup natural peanut butter
- Preheat oven to 325°F and line muffin tin with paper liners.
- Mix honey, oil, eggs, vanilla and banana together in a bowl until well blended.
- Mix baking soda, salt, flour, and cocoa in a separate bowl and add to the wet ingredients and mix well again. Fold in the chocolate chips.
- Pour batter evenly into lined muffin tins. Using a spoon, plop 1/2 tablespoon of peanut butter into the center of each muffin.
- Bake muffins for 25 minutes or until a toothpick inserted in the center comes out mostly clean.
- Store at room temperature for up to three days or in the fridge for a few weeks, or freeze for safekeeping. Enjoy at least one while still warm.