I am back after a bit of a hiatus from posting with some wonderful muffins!
A new addition to our mornings recently have been muffins. We have been stretching the breakfast quiche for 4 people by upping some of the ingredients (eggs and veggies). However, if you cut it into 12 servings (~160-200 cals) it isn’t quite enough to sustain on its own. I thought a nice ‘healthy’ muffin might just be the perfect accompaniment.
Next was a berry quinoa muffin. It was pretty good, but a bit too dense/moist. Not sure if we should have cooked it a bit longer or it was just the recipe. I very much enjoyed the flavor so I think with just a few small adjustments it could be perfect.
Finally, the batch I made for this week (and on last Sunday too!) was a take on these beautiful looking muffins from Minimalist Baker.
A sweet potato almond butter muffin. Sounds delicious, right? Based on the ingredients I had in house these became pumpkin peanut butter muffins, which doesn’t sound quite as fancy as the original, but they were perfect!
I had some canned pumpkin leftover that needed using so that was an easy swap for the sweet potato. I would love to make these with almond butter, but it is crazy expensive here in Germany….so natural peanut butter took the place.
I tweaked a few other things; decrease the sugar and fat just a touch, decrease flour a bit to account for adding in two scoops of protein powder, 2 kinds of milk – only because I ran out.
Pumpkin Peanut Butter Muffins
Adapted from Minimalist Baker
Makes 9 muffins
Oven 375F (190C)
1 flax egg (1 tbs ground flax + 2.5 tbs water)
3/4 cup pumpkin (unsweetened)
1/4 cup brown sugar (I reduced from 1/3)
1.5 Tbsp melted coconut oil or canola oil
1 tsp pure vanilla extract
1 cup unsweetened almond milk (I used 1/2 regular milk bc I ran out of almond milk)
3/4 cup whole wheat pastry flour
1/2 cup natural protein powder (unflavored)
scant 1/2 cup oat flour (ground from rolled oats)
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1/4 ground ginger
pinch of salt
~1/4 cup natural peanut butter
Then add pumpkin, brown sugar, melted coconut oil, and vanilla extract. Stir to combine. Then mix in milk.
In a smaller mixing bowl combine all dry ingredients, WW flour, protein powder, oat flour, baking powder, baking soda, all spices. Whisk until well combined.
Add 1/2 of dry ingredients to wet and mix until partially combined. Then add remaining dry ingredients. Mix until just combined. Don’t over mix. I frequently mix until mostly combined then allow the batter to sit for just a few minutes to allow the wet to absorb the dry ingredients.
Fill muffin tins 3/4 full. Drop 1 tsp of peanut butter on top of each muffin and swirl with toothpick or knife. Cook 18-22 minutes (mine were perfect at 20) until lightly browned and a toothpick in center comes out clean.