Not yo mama’s muffins!
It’s your favourite (I hope) vegetarian reporting from the warmth of my kitchen. It’s getting so cold out here in Toronto, and it’s time to get down to some serious baking! Most apartments and condo’s don’t switch their heaters on until the first of November, so the only way to heat up your home until then is to turn on the oven. This time of year it is very easy to convince yourself to make hearty comfort food, whether it’s a soup, stew, casserole or baked goods (although I never need much convincing to cook 🙂 ).
Today, I want to show you a muffin recipe I put together one morning (which turned out amazing if I don’t say so myself!)
This recipe is so good it has benefits!
-It contains 3g of fat or less per muffin! The secret? I used grated apple and mashed banana instead of oil to keep the muffins moist and tasty. The only fat in the recipe is 1-2 tbsp of coconut oil (depending if you line the muffin tin with oil or put the muffins in paper lining), and chocolate chips.
-I used 1-2 tbsp of coconut oil instead of butter as the fat, which is good for a wide variety of things:
+It keeps the skin and hair hydrated and radiant (and even prevents wrinkles!);
+It contains a saturated fat called lauric acid, which helps prevent heart problems like high blood pressure and high cholesterol;
+It is easier to digest than other fats, has antimicrobial properties, and helps to absorb more vitamins and minerals in the food you eat;
+It prevents and cures Candida, a yeast infection; and,
+It remains a solid at room temperature, and is a great vegan substitute to butter!
***Make sure to buy virgin coconut oil – if it’s not virgin oil, then it is hydrogenated, meaning the health benefits don’t apply.
-There is 1/2 serving of fruit in each muffin
-1 cup white flour
-½ cup ground oatmeal (or another 1/2 cup white flour if you don’t have ground oatmeal)
-1 tsp baking soda
-A pinch of salt
-3 overripe bananas, mashed
-¼ cup corn syrup (honey or maple syrup can also be substituted)
-1 tbsp vanilla extract
-1 tbsp coconut oil (use another tbsp coconut oil to grease muffin tin)
-1 apple, grated
-¼ cup chocolate chips
Preheat oven to 350 degrees F. In a medium bowl, whisk together flour, baking soda and salt. In a separate bowl, add bananas, 1 tbsp coconut oil (melted in microwave for 15 seconds), egg, grated apple, vanilla extract, corn syrup and stir. Add the wet mixture to the dry mixture and fold in chocolate chips. Line the muffin tin with 1 tbsp melted coconut oil (or for a lower fat version, use paper muffin cups). Bake for 15 minutes. Let cool and enjoy!
Happy Baking! Now I gotta go protect the muffins I baked from my hungry boyfriend!