Healthy

Banana Chocolate Chunk Muffins

I know in the new year a lot of us make resolutions to do this or that. Some of those resolutions we keep, and some…well…let’s just say we get points for trying.

Muffins, even healthy muffins, still seem like an indulgent thing. So when I spy a recipe for a healthier muffin I of course am going to investigate. This muffin incorporates greek style yogurt, coconut oil and sugar, and in the original recipe on the www.bakerbynature.com website (which is gorgeous) whole wheat flour. I substituted bread flour, and I like the substantial chocolate chunks as well as the dusting of cookie or decorating sugar on top of muffins…which makes them less healthy…but still yummy.

I used bananas I had previously frozen, and let them defrost. I only used the banana itself not the thawed juice of the mix. (If you have ever frozen a ripe banana and then thawed it, you know what I mean). If you use a fresh ripe banana this won’t be an issue. I didn’t notice any difference in quality by using a frozen banana…and actually the combination of bread flour with the yogurt and baking powder gave these muffins a lift that was light and cake even though banana muffins are typically dense.

This is pretty much a one-bowl recipe, I melted the coconut oil and set it aside to cool a bit before adding it to the mix. There is just enough cinnamon to offset the chocolate and banana flavors. The muffins bake up rounded and puffy, they are sweet without being overly so. They are delicious warm out of the oven, and the next day. I froze half of the batch and they thawed out fine.

I am a big fan of a healthier anything, and if a muffin looks and tastes this good with the healthy substitutions it has, it’s a winner in my book.

I hope you enjoy this recipe, and as always, thank you for coming to the table!

Chrissy

Click on the link below for a printable recipe.

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Banana Chocolate Chunk Muffins

Print Recipe

These banana muffins incorporate healthier ingredients such as yogurt and coconut oil, bananas and honey. Original recipe from www.bakerbynature.com

  • Author: chrissy@mythankfultable.com original recipe posted by Ashley Manila on the bakerbynature website

Ingredients

Scale
  • 1 Cup mashed banana
  • 3/4 Cup plain greek yogurt
  • 1/4 Cup coconut oil, melted
  • 1/3 Cup honey
  • 2 large eggs, at room temperature
  • 3 Tablespoons coconut sugar
  • 1/2 Teaspoon ground cinnamon
  • 1/2 Teaspoon salt
  • 3 Teaspoons baking powder
  • 2 Cups flour *original recipe called for whole wheat, I used bread flour.
  • 1 Cup chocolate chunks
  • Decorating sugar for tops of muffins (optional)

Instructions

  1. Preheat oven to 375*
  2. Line muffin tins with liners and set aside.
  3. Sift together flour, baking powder, salt, and cinnamon.
  4. Combine mashed bananas, greek style yogurt, eggs, honey, and sugar until completely incorporated.
  5. Add dry ingredients to wet ingredients and mix until just combined. 
  6. Add melted coconut oil and combine.
  7. Fold in chocolate chunks until just combined. 
  8. Scoop batter into lined muffin tins, filling each almost full.
  9. Bake for 15-20 minutes, until muffins are puffed, light golden brown, and a tester comes out clean.

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Vegan Pumpkin Oat Bars with Dark Chocolate Chips

Pumpkin Mixture

I am not sure why on the weekend my body feels the innate need to rise before the sun like it does on the work week, but I’m telling you, it is not of my own volition. Oh for the days where my body could sleep for hours, with my mom starting the vacuum at ten am because no one should still be asleep at ten am.

When my children were babies, they too, were early risers. Many  day held the five am coffee and playing with the quiet toys, or watching of the cartoons with the volume low in the dark hours of dawn while praying for the energy to get to lunch.

Now, if I let them, and I do, because I am that mom, they sleep. One rises before the other, but they do, finally, more than a decade later, sleep. So I find myself with my coffee, my to do list, and this recipe to blog.

While I did go meat free for two years, I have never delved into the Vegan world. I am intrigued by it. I feel I would benefit from it, I know people who are vegan and are not deprived in any way. They eat amazing, Whole Foods. They fill their bodies with all things healthy and right in the world. And they still have desserts!

So here I am, finding myself trying out vegan recipes and learning…They are actually pretty wonderful.

OK, there is a different expectation when it comes to a vegan recipe. As in, no egg, no butter, no…but WAIT! Why am I focusing on the NO part?

Let’s focus on the YES! As in Hello Pumpkin Bars of goodness! This recipe asked two things of me: 1. To make my own gluten free oat flour. (you’ve got this) and 2. To anticipate vegan as being not less-than. It is actually less work, grinding oats included to bang out this recipe than many of my other dairy infused and sugar-ladened ones. Anticipating a great turn out…I was up for it!

This recipe bakes up like a traditional bar cookie, sweetened with a little brown sugar and applesauce, pumpkin puree, and a load of spices. It marries the fall of pumpkin, and lightens the guilt of this season of indulgences; you know the September fair through New Year’s resolution season. I grabbed half of a bar last night and felt 0% guilt. It satisfies the sweet tooth without being over the top.

Ok, I did put in a lot more chocolate chips than the original recipe called for. I’m sorry. It had to be done. Truthfully, you can half the chocolate and it will be delicious.

Vegan Gluten-Free Pumpkin Oat Bars with Dark Chocolate Chips

In a world where as a mom, and a single mom, and a working mom, I need to feel good about what I feed my kids. I really liked that these were a healthy snack, and that I am learning new things. Like how can I make more of these types of recipes? So keep an eye out. I’m into it.

Back to making my own oat flour. I know, the Little Red Hen sings out to me. “Who will help me grind the wheat?” This process took all of one minute tops. I scooped gluten-free oats into a processor, and pulsed the button. Come on. I take longer to pick out my coffee at Starbucks. Zoom Zoom, oat flour. Which, was pretty empowering. I made flour. Go me.

I love that it is healthier than anything else I have posted on this blog, I love that I can sneak a corner and not feel like I have wrecked my day, I love that it is pumpkin and spicy and it is delicious.

Did I mention it is delicious? As in, you don’t really feel like you need to say, “It’s vegan” in a hushed voice?

The true test, I brought them into work. They know everything they say is weighed in the final post, so I asked, and the result? Empty pan. And on a Breakfast Friday, when there are bagels and Danish pastries and donuts present. So, I say yay. The crowds approve.

I hope you enjoy this recipe, and as always, thank you for coming to the table!

Chrissy

Click below for a printable recipe!

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Vegan Pumpkin Oat Bars with Dark Chocolate Chips

Print Recipe

A delicious healthy vegan, gluten-free pumpkin oat bar with dark chocolate chips! This recipe was originally from www.ambitiouskitchen.com changes to the recipe were by me.

  • Author: chrissy@mythankfultable.com

Ingredients

Scale
  • 3 Cups Gluten-Free Oats – pulsed into flour using food processor, Nutri-bullet, etc
  • 1 Tbsp Baking Powder
  • 3/4 Tsp Baking Soda
  • 1/2 Tsp Salt
  • 1 Tablespoon Cinnamon
  • 24 Grates-2 Tsp Fresh Ground Nutmeg
  • 1/2 Tsp Ground Cloves
  • 1 can of Pumpkin Puree (not Pumpkin Pie Filling)
  • 3/4 C applesauce of choice (I used Granny Smith unsweetened)
  • 1 Tablespoon Vanilla Extract
  • 3/4 Cup Dark Brown Sugar
  • 1 1/2 Tablespoon Olive Oil
  • 1 package Vegan Dark Chocolate Chips (check ingredient list- some grocery store brands are in fact vegan)

Instructions

  1. Preheat oven to 350*
  2. Make your oat flour by taking the three cups of gluten free oats in a processor/nutribullet/blender and pulse until fine flour occurs. This is not a long process!
  3. Whisk in Baking Powder, Baking Soda, Salt, Spices and set aside.
  4. In a separate bowl combine Pumpkin, Apple Sauce, Vanilla Extract, Olive Oil, and Brown Sugar until combined.
  5. Slowly add dry ingredients to pumpkin mixture.
  6. Fold in Dark Chocolate Chips.
  7. Line a 8×11 rectangular pan with parchment paper.
  8. Smooth batter into pan, reaching the batter to the edges.
  9. Bake in a 350* for approximately 20 minutes. These bars cook up quickly. A tester should come out clean or with a few clinging crumbs.
  10. Cut into bars. Bars will keep for a few days in a sealed container, or will refrigerate/freeze.

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