Banana Almond Butter Muffins

Why is it that every time you search for a recipe with almond butter (especially baked goods) everything that comes up is touted as Paleo? Do a quick Google search for almond butter muffins and you’ll find results like this:

Almond Butter Muffins {Paleo}!

SUPER Paleo Banana Almond Butter Protein Bites {PaleoPaleoPaleo}

Flourless Almond Butter Muffins With Secret-Ingredient Buffalo Meat–As Paleo As It Freakin’ Gets!

Apparently, in the world of Paleo (aka the way our ancestors supposedly ate) peanuts are legumes, not “real” nuts, so for some reason, hunter-gatherers wouldn’t have eaten them. Almonds, on the other hand, are allowed on the diet.

Since I’m a freelance food and nutrition writer and I usually write for other people, sometimes it’s such a joy to get to write my own opinions on my own blog. So let me just say, I think all this Paleo almonds-versus-peanuts business is nonsense. Looking at the nutrient profile of peanuts and almonds, I think we’re splitting hairs, so I don’t really care whether my furry forebears ate or didn’t eat one or the other. I’m just trying to find a decent almond butter muffin recipe because I happen to like almond butter, mmkay?

So what’s a girl to do when she can’t find a muffin recipe that’s not made with rice flour or coconut sugar (and/or buffalo meat)? Make her own!

These Banana Almond Butter Muffins are a riff on the always-reliable Sally’s Baking Addiction’s skinny peanut butter banana muffins.

They do have a couple of unique ingredients, like some flax seed for extra fiber and omega-3 fats, and in place of almond milk, I used an interesting banana nut plant-based coffee creamer I’ve been trying out. But of course, if you don’t have flax seed or banana-nut coffee creamer, whole wheat flour and any kind of milk will do. (Even cow’s milk–take that, Paleo!) Heck, you could even revert to peanut butter instead of almond butter. In addition to these ingredients, you’ll find Greek yogurt, honey, whole wheat flour, and a couple of mashed bananas.

Healthy? Yes. Delicious? Absolutely. Paleo? Nope, not for me.


Print Recipe
Banana Almond Butter Muffins
Creamy almond butter meets wholesome whole wheat flour, mashed banana, and ground flax seeds in this healthy breakfast recipe. Chocolate chips optional but necessary.
Prep Time 10 minutes
Cook Time 17 minutes
Servings
muffins
Prep Time 10 minutes
Cook Time 17 minutes
Servings
muffins
Instructions
  1. Preheat oven to 425 degrees and grease 14 muffin cups.
  2. In a large bowl, combine mashed banana, honey, brown sugar, yogurt, egg, creamer/milk, almond butter and vanilla.
  3. To the same bowl, add white whole wheat flour, ground flaxseed, cinnamon, baking soda, and salt. Stir until just combined. Fold in chocolate chips, if using.
  4. Divide batter evenly between muffin cups. Bake in preheated oven for 5 minutes, then reduce temperature to 350 degrees and continue baking 12 minutes. Muffins are done when a tester inserted in the center comes out clean. Store in an airtight container, preferably in the refrigerator.
Recipe Notes

Inspired by (but heavily edited from) Sally's Baking Addiction.

Share this Recipe

Orange Olive Oil Bundt Cake

Need a dessert to feed a crowd? This Orange Olive Oil Bundt Cake with yogurt icing is just the ticket!

Every other Sunday for the last fifteen years, my husband and I have had Sunday dinner with his family. Coming from a New York Italian family as he does, Sunday dinner is almost more of a religious observance than a simple meal. Barring an act of God, it WILL happen. And it will probably involve sausage.

Over the years, as we’ve gotten together, the family has seen many changes. While Sunday dinner started out at his parents’ house every week, we’ve now transitioned to rotating between the homes of his mom and his siblings. And whereas, fifteen years ago, there were seven of us around the dinner table, there are now eighteen adults and kids. When it’s our turn to host, you can find me searching for recipes that feed a crowd.

I’ve assembled a handful of go-to entrees to serve for dinner, from chili to casseroles to barbecue chicken sandwiches (thank God for the Crock Pot). But sometimes the course that leaves me stumped is dessert. A single pan of brownies no longer suffices for this many people, and forget about a single pie–or even two. One dessert I come back to time and again is the ample, flexible bundt cake. It’s easy to slice and serve for any portion size, it doesn’t require the effort of frosting of a layer cake, and it always turns out so pretty. Plus, who doesn’t like cake?

I made this Orange Olive Oil Bundt Cake for our most recent Sunday dinner. Lately I’ve been digging in to a bit of “research” (aka baking and eating) on replacing butter or other fats with heart-healthier olive oil. This particular olive oil baking experiment was certainly a success! The cake turned out slightly–but not overly–dense, with a delightfully almost-crunchy crust. Drizzled with a yogurt icing with a hint of orange, each slice was a little bit of citrus heaven, especially when accompanied by a dollop of vanilla ice cream.

To complete a Mediterranean-themed meal, I served this after my Twice-Baked Spaghetti Squash with Sausage and Kale. (See? I told you sausage would be involved.) For Sunday dinner or to feed any crowd, I’d say you can’t go wrong with bundt cake–especially this one.



Print Recipe
Orange Olive Oil Bundt Cake
Serve up a slice of citrus heaven with this orange olive oil bundt cake topped with yogurt drizzle!
Prep Time 15 minutes
Cook Time 45 minutes
Servings
Prep Time 15 minutes
Cook Time 45 minutes
Servings
Instructions
Make the cake:
  1. Preheat oven to 350 degrees and generously grease a 12-cup bundt pan.
  2. In a large bowl, mix sugar and eggs with a hand mixer on medium speed. Add olive oil, vanilla, and orange extract and mix until smooth, then repeat with orange zest and juice.
  3. Add flour, baking soda, baking powder, and salt and mix with hand mixer until no lumps remain.
  4. Pour into prepared bundt pan and bake 40-45 minutes or until a tester inserted in the center comes out clean. Let cake cool completely before frosting.
Make the glaze:
  1. In a medium bowl, whisk together powdered sugar, orange juice, and yogurt until smooth.
  2. Drizzle icing over cooled cake. Garnish with additional orange zest. Refrigerate until ready to serve.
Recipe Notes

Adapted from Food Network, glaze my own recipe.

Share this Recipe

Blueberry Flax Seed Muffins

Oh, breakfast, I love you. How can anyone not eat breakfast everyday? I know there are those who say they feel nauseous in the mornings, or they’re just not hungry first thing, but breakfast is MY JAM. When my kids were really little, eating an entire breakfast for myself with no interruptions was something I’d fantasize about. Sitting there with my coffee steaming, a buttery muffin or crunchy bowl of cereal in front of me (and only me) sounded like pure bliss–the perfect start to the day.

Now, when I have a great breakfast to look forward to, it literally extends its joy to the night before. Last night, knowing I had these Blueberry Flax Seed Muffins to wake up to was enough to curb my late-night sweets cravings and make me wait until morning to eat. That’s right, I said NO to the COSTCO CHEESECAKE in my fridge for these things.

See, I’ve been kind of obsessed with flax seed lately. (And planning a post all about it and how to use it–so for now I’ll restrain myself for the moment from launching into accolades about its many benefits.) Suffice it to say, a switch has flipped in my brain and I am in full-on Flax Seed Mode. Energy balls, smoothies, and, of course, muffins make excellent vehicles for this mega-healthy–and, I think, mega-tasty–ingredient.

In light of recent evidence that more dietary fiber reduces the risk of numerous chronic diseases, I’m digging flax seed’s enormous fiber content. A single tablespoon of the stuff contains about 3 grams of fiber. Plus, flax seeds contain plenty of heart-healthy omega-3 fats. So even if they’re not a familiar ingredient for you, why not try something new?

These Blueberry Flax Seed Muffins are springy with flax seed, chewy with oats, and bursting with luscious blueberries. Maybe you can see why the thought of them sustained me when Costco cheesecake was calling.

Oh, and did I mention that each muffin has only 125 calories?

Oh. YEAH.

So whaddaya say? Gonna try flax seeds in your muffins? (And if you put them in your muffins, I have a feeling you’ll want to put them in everything.)

 


Print Recipe
Blueberry Flax Seed Muffins
Ready for something a little different? These blueberry muffins use a combination of ground flax seed and oats to achieve their unique texture--and blueberries for juicy pops of flavor. Delish!
Course breakfast
Prep Time 15 minutes
Cook Time 20 minutes
Servings
muffins
Course breakfast
Prep Time 15 minutes
Cook Time 20 minutes
Servings
muffins
Instructions
  1. Preheat oven to 375 degrees. Spray a 12-cup muffin tin with cooking spray.
  2. In a large bowl, combine all wet ingredients: egg, brown sugar, maple syrup, vanilla, yogurt, oil, and almond milk.
  3. To the same bowl, add dry ingredients: flax seed meal, whole wheat flour, all-purpose flour, oats, salt, cinnamon, baking powder, and baking soda. Stir until just combined. Fold in blueberries.
  4. Divide mixture among 12 muffin cups and bake 20-22 minutes or until browned on top. Store in an airtight container.
Recipe Notes

Adapted from Running With Spoons.

Share this Recipe

Red, White, and Blueberry French Toast Casserole

As far as food goes on the Fourth of July, it’s always the cookouts and barbecues that get all the glory. We think of char-grilled hot dogs and hamburgers, bright yellow corn on the cob, and wiggly-jiggly Jello salads served at lunch or dinner. Rarely do we think of breakfast as an opportunity to make (and eat) something patriotically themed. Well, it’s time to change that! This Red, White, Blueberry Overnight French Toast features a mix of raspberries, blueberries, and blackberries in a sweet-but-not-too-sweet custard that will start your Independence Day off right.

I served this up yesterday at a fun pajama party breakfast (soon to be blogged) that my kids and I hosted for a group of friends. As one item on a menu of several breakfast dishes, it was so nice to know that I could put this French toast casserole together quickly the night before and not stress on the morning of our event. All it really takes is a loaf of French bread, cubed and layered with frozen berries in a baking dish like so…

Then, whisk together a quick milk-and-egg mixture with a bit of brown sugar and a hint of cinnamon, stash in the fridge, and pull out to bake when you’re ready!

Our young guests–a dozen or so elementary-aged kids–certainly approved. And with just a half cup of sugar in the whole 9 x 13-inch pan, I felt pretty good about feeding it to them, too. For a special occasion breakfast treat, this comes in at a surprisingly modest 240 calories per serving (before maple syrup, anyway).

So if you’d like to spruce up your Fourth of July festivities by starting early in the day, don’t forget to whip up your Red, White, and Blueberry French Toast Casserole the night of the Third.

Have a wonderful Independence Day!

Check out these other Fourth of July recipes from A Love Letter to Food!

Red, White, and Blue Berry Cheesecake Parfaits

Dysfunctional Family Recipe Salsa

Fresh Blueberry Ice Cream

Garlic Herb Potato Wedges

Mexican Street Corn Dip

Pavlova with Fresh Berries

Mediterranean 7-Layer Dip


Print Recipe
Red, White, and Blueberry French Toast Casserole
Bursting with berries, this French toast casserole is a special occasion breakfast that takes next to no time to prepare!
Course breakfast
Prep Time 15 minutes
Cook Time 55 minutes
Passive Time 3 hours
Servings
Course breakfast
Prep Time 15 minutes
Cook Time 55 minutes
Passive Time 3 hours
Servings
Instructions
  1. Grease a 9 x 13 inch baking pan with cooking spray. Slice French bread into 1-inch chunks and spread half of them in the pan. Sprinkle half the berries on top. Repeat with the remaining half of bread chunks and berries.
  2. In a medium bowl, whisk together milk, eggs, cinnamon, vanilla, and brown sugar until smooth. Pour over bread, pressing down the top with a spatula to help bread soak up the milk mixture.
  3. Cover and refrigerate at least 3 hours (overnight is preferable). Bake in a 350 degree oven for 50-55 minutes. Serve with maple syrup.
Recipe Notes
Share this Recipe

Coconut Almond Muffins

The Monday after spring break has its ups and downs. In my case, having stayed home with my kids for the better part of ten days, I’d be lying if I said I weren’t a little grateful to have them headed back to school this morning. Like, if I hear one more “He hit me and I did NOTHING!” I might need to pack up and move to Aruba. On the other hand, I do treasure the concentrated time home with them doing fun activities like park play dates, library visits, and living room picnics.

And after almost a whole week or waking up without an alarm, it was a little hard to get out of bed this morning.

That’s partly why I made these Coconut Almond Muffins yesterday–to trick myself into the motivation needed to get up and go about regularly scheduled life. With the hearty texture of ground almonds and tropical sweetness of coconut, they’re a tasty treat that’s worth hauling myself into the kitchen for.

What I didn’t anticipate, though, was that my ten-year-old son (who took a sudden interest in cooking over spring break) would make me coffee, pour me a glass of water, and plate me two of these muffins–complete on a tray for breakfast in bed! Since our spring break was somewhat derailed by the bickering so common to school-aged kids, we’d had a long talk last night about service and kindness. Something must have sunk in.

I guess the only problem is that I didn’t actually have to get out of bed to eat them!

 


Print Recipe
Coconut Almond Muffins
A classic combination of coconut and almond flavors these lovely muffins!
Prep Time 10 minutes
Cook Time 15 minutes
Servings
muffins
Prep Time 10 minutes
Cook Time 15 minutes
Servings
muffins
Instructions
  1. Preheat oven to 400 degrees and grease 12 muffin cups.
  2. In a large bowl, combine all purpose flour, whole wheat flour, sugar, baking powder, and salt. Make a well in the center and add melted butter, almond milk, almond extract, vanilla extract, and eggs. Stir until just combined.
  3. Coarsely grind the almonds: pulse almonds in a small food processor or zap a few times with an immersion blender until broken into small pieces. Mix almonds and coconut into batter.
  4. Divide batter between 12 muffin cups and bake in preheated oven 14-18 minutes. Let cool and store in an airtight container.
Recipe Notes

Adapted from Bake or Break.

Share this Recipe