Sunday, the great thing about Sunday is that even though we’re isolating at home it kind of feels like a normal day. For us, Sundays have always been a family day. We make breakfast, I usually go to the store (which I won’t be today because we don’t need anything), and then we go for a long walk or a drive to the mountains. But one thing is pretty constant and it’s usually just us.
I think at a time like this, it’s important to cherish those familiar moments. They can make things feel a little easier.
So today, we are at home as a family. Clint in on call, so hopefully he won’t get too many calls and can spend some time with us. We will have breakfast, play outside in the yard and go for a walk, maybe bake, paint or color, and see where the day takes us.
For now, I will share my next recipe with you. It’s a favourite it’s super simple recipe, doesn’t take too long and is refined sugar-free. My dark chocolate, pecan and banana mini muffins.
This is a big batch recipe, because we always freeze in bags of 12 and take them out when we want them.
Yield – approximately 72 mini muffins
- 2 cups all purpose flour (you can use whole wheat flour and I often do, we just don’t have any)
- 4 overripe bananas
- 2 eggs
- 1/2 cup butter (you can sub for coconut oil)
- 1 cup of maple syrup
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/2 cup chopped pecans (if you’re nut free, you can omit altogether or sub sunflower seeds, pumpkin seeds, or coconut flakes)
- 1/2 cup chocolate chips dark chocolate chunks/chips
- Preheat the oven to 350F with the rack in the middle position and grease your mini muffin pans.
- In a mixing bowl, combine flour, baking powder, baking soda, salt and cinnamon. Set aside.
- Then, cream together butter and maple syrup using a stand mixer (if you have or hand mixer if you don’t) until smooth. Add eggs one at a time and beat until smooth. Then add bananas one at a time and mix until combined.
- At low speed, add dry ingredients a little bit at a time until fully mixed together.
- Spoon batter into mini muffin tins and bake for 10-12 min or until golden brown.
- Let cool for about 10 minutes and then remove from the muffin pan and set on wire rack to fully cool before you enjoy.
I love these muffins, because they are relatively healthy but feel like a treat with the addition of chocolate and work as a snack, or a perfect addition to breakfast or a packed lunch, when we used to pack lunches.
You can feel free to change things up – try walnuts, sunflower seeds, pumpkin seeds or coconut instead of pecans. You can also try raisins, or other forms of chocolate too.
Now get out and enjoy the sunshine far away from other people, it looks like it’s going to be a beautiful day.
Remember if you make any of my recipes, I would love to hear what you think – so please reach out and comment.
Have a great day.
Till the next recipe,