raspberry + banana + peanut butter love muffins

I was craving some homemade muffins the other day. I blame the growing baby …. so I found this great recipe from Oh She Glows for some ‘strawberry, banana,’n nut butter love muffins’. I didn’t have all the ingredients the recipe called for so I had to make a few substitutions. thus, these ended up being ‘raspberry, banana’n peanut butter love muffins‘ instead.

they certainly won the hubby + I both over – YUM!


so here is how my adaptation worked out …

Ingredients:

  • 1 cup whole grain spelt flour
  • 3/4 cup whole wheat flour
  • 1/4 tsp himalayan sea salt
  • 1/2 tsp cinnamon
  • 1/2 cup sucanat
  • 1 tsp baking soda
  • 1/2 tsp aluminum-free baking powder
  • 1 egg
  • 1.25 cup almond milk
  • 2 tbsp coconut oil
  • 3 tbsp natural peanut butter
  • 2 tbsp pure maple syrup
  • 1.5 banana’s mashed  + left a bit chunky
  • 1/2 cup raspberries

Method: 

  1. preheat oven to 375 degrees.
  2. grease a muffin tin + set aside. I actually had some muffin papers on hand, so I used those instead of greasing.
  3. in a small bowl lightly beat your egg + set aside OR if you are using the original recipe make your chia or flax egg + set aside.
  4. in a large mix all dry ingredients (flours, salt, cinnamon, sucanat, baking soda + baking powder). set aside.
  5. in a medium sized bowl, mix all the wet ingredients (egg, milk, warmed coconut oil, nut butter + maple syrup). mix well.
  6. add wet to dry and store.
  7. fold in chopped strawberries.
  8. scoop mixture into muffin tin.
  9. this made 16 small muffins + I baked them for about 20-25 minutes. baking time will vary depending on the size of your muffins.

we enjoyed ours warm with a bit of butter.


the other day I included an article for the “30 things to stop doing to yourself“. Incase you missed it on ‘the healthy ginger’ facebook page, here is a follow-up article for the “30 things to start doing for yourself“. both articles are fab.

happy baking + reading friends!

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