I will soon be touching the 6-month-sugar-free-living mark (See the 3-Month Sugar-free update here). And believe, you me, it has NOT been easy. In fact in between it was brutal. I was probably having withdrawal and craving all-things-sweet. I had to suffice with fruits and chewing up and baking my own desserts. That is not a long-term solution though, as while baking your own refined-sugar-free desserts is an "healthier" option it is still loaded with calories. And while I would like to get rid of my sugar addiction, I want to manage my daily caloric intake as well. But one can't conquer everything at once, so I am focusing on one thing at a time.
This is a pretty run-of-the-mill banana bread recipe, which I have tried and alter to make it into a bite-size muffin recipe. I the more eggs and butter you add the softer and fluffier it will be (and high in FAT!!!) so it is all about finding the right balance which is also decadent. I usually bakes these right before my periods (PMS) and try to stay on fruits for the remaining of the month. Simply because it is high in calorie - 320 calories per muffin, which I divide into half to only consume 160 calories as any given time. To resist and satisfy myself with just half a piece itself another battle in itself. But the recipe itself is quite easy to make and takes about 30 mins. prep time and 1 hour bake time.
[ Related: Posts on all-things-sugar ]
Ingredients
2.5 cups blanched almond flour OR 2 cups unbleached all-purpose flour4 large, very ripe bananas mashed
1/2 melted coconut oil
1/4 cup of almond milk OR 1/4 cup of greek yogurt
1 cup of coconut sugar *or 1/2 cup of raw honey or pure maple syrup
2 large eggs, at room temperature
1 tsp pure vanilla extract
Pinch of sea salt
1 tsp baking soda
1/2 tsp baking powder
1 tsp ground cinnamon
1 cup of unsweetened chocolate chips
Instructions
- Preheat your oven to 350F and oil a muffin tray / ceramic mug.
- In a large bowl, mix all the dry ingredients together: flour, baking powder, cinnamon, baking soda, sea salt. *If you opt for coconut sugar, mix it in with the dry ingredients.
- Add everything else to the bowl: mashed bananas, almond milk, two eggs, vanilla, raw honey or pure maple, melted coconut oil or vegan butter & give it a really good whisk until you have a nice, smooth batter. Fold in the Chocolate chips (save a fist full to sprinkle on top). Pour batter into 12 muffin pan. I also sometimes use a ceramic mug and pour the batter into 1/3 of the mug. It them comes out as a fluffy mini cake.
- Bake anywhere from 50 minutes to 1 hour. I always like to check it at the 45 min mark by inserting a toothpick into of the muffin bites. If it comes out mostly clean, its ready!
- Let it cool down and slice the muffin into half (for bite size) or the cake into 4 slices. Enjoy!!
Would you give it a try?
