My foray into baking with nut butters began with this gluten-free grain-free muffin recipe. It was delicious, but as I mentioned, the next day they were a tad dry (easily remedied by spreading on some butter). In my next incarnation of the grain-free cake recipe, I added a banana, which rectified the dryness completely.
With this version, I took things back to a cupcake/muffin but added cocoa to make a double-chocolate treat.
Preheat your oven to 350 degrees Fahrenheit.
Throw in the stand mixer (or mix with an electric hand-mixer):
- About a cup of nut butter (almond, peanut, macadamia, whatever)
- 3 eggs
- About 1/4 cup of honey
- 1 very ripe banana (I didn’t even bother cutting it up – the mixer did a good job pulverizing it)
- 3 Tbsp cocoa powder
- 1/2 teaspoon baking soda
- 1/3 cup chopped dark chocolate
- Then when everything else is combined, about 1 teaspoon of lemon juice
Fill oiled muffin tins about 2/3 full with the batter and bake for 25 minutes or until a toothpick inserted in the center comes out clean.
As a general rule, frosting isn’t a big part of my life. I just really don’t care that much about it to go through the extra steps of making it. But with the addition of a dark chocolate ganache or a cream cheese frosting, this would be an awesome birthday treat or other special occasion “cupcake.”
As they are, they’re a great everyday muffin. Enjoy one for breakfast, or pop one in your child’s lunchbox for a sweet treat.