I have long desired to make mini cupcakes, or mini muffins, or mini quiche -
but did not have a tin to go with the desire.
Recently I found one for $1 and went for it.
I am glad I did because this recipe is so good!
Gluten free - dairy free - sugar free - and packed with protein.
It does have some odd ingredients,
but if you happen to have them on hand - give it a try.
They aren't sugar free with the chocolate pieces of course -
but I make my 6 first and then add chocolate for the man of the house.
3/4 c almond meal
2 Tbsp coconut flour
2 Tbsp chia seeds
1 tsp cinnamon
1/4 tsp salt
1/2 tsp baking soda
1 large ripe banana, mashed
1 Tbsp coconut oil, melted
2 Tbsp unsweetend almond milk
1/2 tsp vanilla extract
1/4 cup chopped pecans (or mini chocolate chips)
Preheat oven to 350 and grease a mini-muffin pan.
Combine dry ingredients.
Combine wet ingredients.
Add wet to dry - stir to combine.
Fold nuts or mini chips into the batter.
Spoon into pan and bake about 15 minutes until tops start to turn brown.
Remove and cool before transferring to a cooling rack.
This weeks menu:
Sunday: Italian Pork
Monday: Grilled chicken; roasted sweet potatoes
Tuesday: Summer Squash Noodles with Tomato Alfredo Sauce
Wednesday: Grilled Honey Mustard Chicken
Thursday: Beef and Broccoli Stir Fry