I have not cooked anything new or exciting since last week. But, last night I made this batch of morning muffins because we are all getting over this stomach flu and this is something basic and somewhat nutritious that we can eat not just for breakfast but all day long. Hopefully, I will be ready to cook this weekend. CSA ready!
Personally, I have no problem with a little sugar in the morning (or anytime) but at least there is no oil or salt. The Engine 2 people would be very happy for me. If you don’t want to do sugar, sub in agave, brown rice syrup or maple syrup.
3 very ripe big bananas
2 flax eggs (1 flax egg = 1 tablespoon of ground flax + 3 tablespoons of water)
1/2 cup peanut butter (nothing added, only peanut butter!)
1 1/2 cups spelt flour
1/2 cup vegan cane sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla powder
Preheat oven to 350. Line muffin tins with liners.
Prepare the flax “eggs” by whisking the flax and water. Let it stand for a few minutes to get really thick. Mash the bananas really well in the bottom of the mixing bowl. Add the peanut butter and flax eggs and completely combine.
Add the rest of the ingredients and bring together into a dough. Using a big ice cream scooper, scoop muffins into the liners.
Bake for 25 to 30 depending on your oven until a toothpick comes out clean. Let the muffins cool. Enjoy for breakfast or a snack anytime!