Hearty Pecan-Chip Micro-Muffins

>> Friday, June 17, 2011

The microwave has been disinfected -- twice (to clean out those nasty forgotten collards). So, I can finally post that recipe I've been dreaming up.

But first, feast your eyes:


What you'll need . . .
  • 4 tablespoons whole wheat flour
  • 2 tablespoons rolled oats (uncooked)
  • 1/2 teaspoon baking powder
  • Pinch salt
  • 1 large banana (about 1/2 cup) mashed
  • 1 tablespoon almond milk
  • 1 tablespoon coconut oil
  • 2 tablespoons crushed pecans
  • 2 tablespoons chocolate chips
  • 1 tablespoon peanut butter
  • 1 tablespoon almond milk
  • 1/2 teaspoon vanilla extract

Method . . .
  1. In a cereal bowl (or other small bowl), whisk together the flour, oats, baking powder, and salt.
  2. Add the mashed banana, almond milk, coconut oil, pecans, and chocolate chips. Mix well.
  3. Use a bit of the leftover oil to lightly grease a mug. Then pour in your mixture.
  4. Cook for between 2-1/2 and 3 minutes. Then let cool for a minute in the microwave.
  5. In the meantime, make your peanut butter sauce: Mix together the peanut butter, almond milk, and vanilla extract.
  6. Carefully take your mug out of the microwave (it'll be hot) and tip it over onto a plate. Cut the large muffin in half.
  7. Then serve with the peanut sauce.

Breakfast be messy -- you may even need to change your shirt before work. But you'll make these muffins over and over again. They take five minutes to prepare! Experiment with different add-ins, too. Or try some of our other micromuffin recipes: Mighty Green and Pumpkin-Chocolate Chip.

Don't forget to check out our Tazo Iced Chai Giveaway. And if you're catching up on baby-related reading, I posted about last night's preggo 5K PR on (never home)maker, baby!

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