A healthy way to satisfy a sweet tooth

I’ve had a month of March muffin insanity. I’ll transfer on for some time, however I simply can’t recover from the various methods I can fulfill a candy tooth with a deal with so candy and filled with diet, and with completely no flour, refined sugar, or oil.

The vitamins in these muffins are nothing to joke about. They aren’t messing round, like little prepackaged baked items that declare to be wholesome, with a mess of oil and components that can not be pronounced.

Because the month got here to an in depth, and the actual March insanity occasions surrendered to a champion, I tucked my muffin tins away so I can transition to another plant-based creation that really amazes me. However these muffins, giant and small, have been so enjoyable to experiment with.

My husband even ate a pair right here and there. He significantly favored the chocolate ones I made. I’m not sure he’ll ever surrender Swiss Cake Rolls, and Ding Dongs, however I attempt, I actually attempt.

Though I’ll take a muffin break for a bit, simply assume how good an Easter impressed muffin could be. Grated carrot, golden raisins, and some walnuts added to the banana. What a pleasant carrot cake-inspired model that will be. However no, I have to resist for some time, and focus on different dishes to serve for the upcoming vacation. I’m occupied with a zucchini casserole. Which, by the way in which, makes me consider baking up a few of these muffins utilizing zucchini bread components. I’ll have an issue; however it’s all enjoyable and nutritious! 

Get pleasure from meals made contemporary!

Blueberry-Oat Muffins

2 ripened bananas

1 cup pure almond butter

1/4 cup pure maple syrup

2 tablespoons egg substitute, combined per package deal directions

1 teaspoon vanilla extract

1/2 teaspoon baking soda

1 cup contemporary or frozen blueberries

1/2 cup rolled oats

2/3 cup sliced almonds

Preheat oven to 350° F. Spray 32 mini muffin tin cups with non-stick cooking spray.