Summer is on its way, luckily most days in NYC are so hot all you want to eat is cold watermelon and cold beer, which is my +95 degree weather “diet” on its own… well minus the beer. After sitting in a cool office, sometimes too cold, I would pack up my bag and somehow my mind would trick me into thinking it was cold outside… yet as soon as I stepped out into the street I realized I could literally melt in the course of a few streets. Thinking it can’t get any hotter than this, I always tend to forget about the subway station, and we NY’ers know that the devil lives there and purposely heats it up even more so, it is probably the only time of the year that we ache for the train to produce a breeze of wind. SO…Since it’s almost bikini weather…too hot to eat weather… I thought I would try a muffin recipe that wouldn’t give you muffin tops.
These are my protein muffins, my I don’t have time for breakfast muffins, and my late night movie muffins. They have all the necessary traits of a “healthy” or “skinny” muffin, being ripe bananas, peanut butter, greek yogurt, honey, whole wheat flour, cinnamon, dark chocolate, and just a little tiny bit of brown butter. These muffins don’t have much fat in them so I felt it was completely necessary to follow the brown butter trend in this one. If you don’t know about brown butter, it’s basically butter which is warmed in a pan until it gets foamy and just turns brown… don’t burn it, just don’t.
What make this healthy treat even better, is how darn simple it is to make. Basically all the wet ingredients go together in one bowl, the dry in another, and then they come together to make a muffin batter. The sweet ripe mashed bananas are combined with honey, brown sugar, greek yogurt, egg and whisked until smooth.
Milk is whisked in, I used sweetened almond milk, but any milk will do, the mixture will be very loose and smooth. Now time to switch to a spoon or paddle because the peanut butter will get stuck in the whisk, I am guilty of this… which ended with me violently beating the whisk against the bowl… so don’t be like me.
The peanut butter, brown butter and vanilla extract are mixed in and finally the wet mixture is slowly added to a larger bowl containing the dry ingredients. It’s important to only mix the batter until the flour disappear, as over mixing will give you tough muffins, and I know you want soft muffins, so don’t over mix.
I combined all purpose flour with a seed & grain whole wheat flour but you can make this muffin recipe with all white flour or all whole wheat, or a combination. The batter will be very thick and should be spooned into the muffin tray. If you aren’t using cupcake liners, then grease your tray well as it will be hard to get these out due to the small fat content.
Even though there was plenty of chocolate in the batter, I added some more chopped chucks on the top of the batter before baking. This was done so that I could have dark chocolate on my fingers every time I picked up a muffin, it was excellent.
These muffins are light, soft, sort of guilt free, protein packed, bikini approved and most importantly they taste pretty darn good. I think I ate 2-3 just watching a film the other night.
- 2 ripe bananas, mashed
- 2 tablespoons honey
- 3 tablespoons brown sugar
- 1/3 cup full fat greek yogurt
- 1 large egg
- 1/3 cup almond milk (or any milk)
- 1/2 cup peanut butter
- 1 teaspoon vanilla extract
- 1 tablespoon brown butter
- 1 cup all purpose flour
- 3/4 cup whole wheat flour
- 1/2 teaspoon cinnamon
- pinch nutmeg
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2-3oz dark chocolate, chopped (add more or less)
- Preheat oven to 425F degrees (220c)
- In a large bowl combine all the dry ingredients and set aside.
- In a medium bowl combine the mashed bananas, honey, brown sugar, greek yogurt, egg and whisk together until smooth. Whisk in almond milk (or any milk) until smooth. Add the remaining wet ingredients, peanut butter, vanilla extract and brown butter. Switch to a spoon or paddle and mix well.
- Slowly add the wet mixture to the dry mixture in the large bowl. Mix until just combined, do not over mix, over mixing will create a hard muffin. The batter will be very thick.
- Spoon the muffin batter into a greased or lined muffin tray almost to the top. Bake at 425F degrees (220c) for 7 minutes. Reduce temperature to 350F (180c) and bake until toothpick inserted in center comes out clean, about 10-12 more minutes.
- what is and how to brown butter www.simplyrecipes.com/recipes/how_to_brown_butter/
- makes 12 small muffins