My Main Muffins

My Main Muffins

Inspired by Esselstyn’s Badass Banana Bread. I typically substitute seasonal ingredients and mix-ins.

Cook time: 15-18 minutes  |  Oven: 400°F  |  Makes: 12 muffins

Equipment

2 bowls, measuring cups and spoons, mixing spoon, soft spatula, potato masher, 12-cup muffin tin, parchment muffin cups

Ingredients

Dry ingredients

• 2 cups whole grain flour (I usually use 1 cup each of two different flours, mostly teff, oat, and Jovial whole wheat)
• 1 tsp baking powder
• ½ tsp baking soda
• 2 Tbsp ground flaxseed
• 2 Tbsp chia seeds
• 1 tsp cinnamon
• ¼ tsp nutmeg

Wet ingredients

• 3-4 very ripe bananas, peeled
• ½ cup organic pureed pumpkin
• ¼ cup maple syrup
• ¼ cup water
• 1 Tbsp vanilla extract
• 1 tsp apple cider vinegar
• ½ to ¾ cup add-ins, such as chopped prunes, nuts, or dark chocolate chips

Gluten-free option: Use gluten-free flours, such as teff and certified gluten-free oat flour, in place of the whole wheat. Regular oats are often processed alongside wheat, so look for the certified label, and check that your baking powder is labeled gluten-free.

Instructions

1. Mise en place. Always make sure you have ALL your ingredients measured and ready before you start cooking.
2. Preheat the oven to 400°F and line a muffin tin with parchment cups.
3. In one bowl, combine all dry ingredients and mix well.
4. In a large bowl, mash the bananas. Add the remaining wet ingredients and mix well.
5. Add the dry ingredients to the wet ingredients ½ cup at a time, mixing until everything is well combined.
6. Fold in your add-ins.
7. Spoon the batter into the muffin cups.
8. Bake 15-18 minutes, until golden brown on top.

Storage

Freeze muffins by the dozen. To serve, microwave a frozen muffin for 25 seconds, slice it in half, and toast.

Nutrition per muffin

Estimated using USDA data, based on 3 bananas, 1 cup whole wheat and 1 cup oat flour, ¾ cup chopped prunes, and 2 Tbsp chia seeds. % DV is based on a 2,000-calorie diet. Values will vary with your ingredients.