These are my current baking obsession.
Not quite a muffin. Not quite a cupcake. These muffin cakes are the perfect blend of the two.
They can be eaten on their own (ala muffin) and are packed full of healthy protein thanks to the hemp powder and chia. However, I recommend adding a healthy dollop of frosting to these bad boys (ala cupcake) to make them truly outstanding.
I give JBird the frosting-free version, then treat myself to a frosting covered one during nap time. It’s the little things in life that make me happy.
What You’ll Need:
For the muffin cakes:
1 cup whole wheat flour
1 cup ground oatmeal
2 tsp baking soda
1 Tbs chia (soaked in 3 TBS warm water; about 5 minutes or until “gelled”)
2 Tbs Hemp Protein Powder
¾ cup raw cane sugar (or sucanat, maple syrup, or another sweetener)
4 overly ripe bananas
1 tsp vanilla
1/3 cups almond milk (coconut milk would work great too)
1 Tbs honey
for the frosting:
1 cup all natural creamy peanut butter
½ cup Earth Balance; softened and cut into pieces
1 cup confectioners sugar
Preheat the oven to 350°. Line a standard muffin tin with 12 paper liners (or grease the pan and go sans-liner…this never works for me so I stick to the tri-color paper liners).
In a large mixing bowl, combine the “dry” ingredients: flour(s), baking soda, hemp powder, and sugar. Stir until everything is well combined. Set aside.
In a medium bowl, mash the bananas. Add the honey, almond milk, and vanilla to the bananas. Stir to combine. Now, add the gelled chia to the banana mixture. Stir to combine again.
Add the banana/chia mixture to the “dry” bowl. Stir the batter until everything is well incorporated (but don’t over beat the batter). Spoon the batter into the cupcake liners. Bake for 20-25 minutes (or until they pass the age old “toothpick test”).
Enjoy warm or let cool and add frosting for a tasty treat later (you know, after the kids are asleep).
Store in an airtight container for up to one week.
This recipe is adapted from Sweets by Vicky.