Banana {Chocolate} Almond Millet Muffins

Our travel schedule is heating up!

In the next few weekends we have Joe’s college graduation, a mother-daughters Chicago (and American Girl Place!… Yes, I will be bringing Felicity.) get-away, and “The Trip”!

The weeks are blowing by, but we only have fun, sweet things to look forward to. We can’t wait! In the meantime, we’re doing lots of packing and planning, and I’m even taking a photography class:

{A basic lesson on shutter speed. I took these at a local park- Cool, huh?!}

In the midst of actually learning what all those buttons on my nifty camera mean, (and picking out every outfit I plan to wear in Rome so I can feel just like Audrey Hepburn), I started a new home project!

This past weekend, my lovely Mama came up dive with me into the world of furniture refinishing. We are overhauling an antique bed for our spare room (so our friends don’t have to put up with an air mattress when they visit anymore :), and she’s a pro. We are both pretty dedicated workers when it comes to a project like this, and I knew we’d be “in the zone”. So, I decided to whip up some soup for lunch and muffins for breakfast ahead of time…

Good decision. Especially on the breakfast front.

Don’t worry – pictures of the finished bed to come! It’s gonna be sweet…

I adapted this vegan muffin recipe from Mama Pea’s cookbook, and they turned out fabulous! Dense, chocolatey, just the right amount of sweetness, and with an amazing texture (and nutrition profile) from the millet and other awesome, healthy ingredients!

We enjoyed them warm, crumbled over Fage plain Greek yogurt with berries… Add a cup of coffee with frothed Almond Breeze coconut almond milk while booking our hotel on the Magnificent Mile, and it was the PERFECT pre-project breakfast!

Banana {Chocolate} Almond Millet Muffins

Based on Mama Pea’s Banana Chocolate Chip Millet Muffins from her amazing cookbook, “Peas & Thank You”Makes 12 muffins.

Ingredients:

  • 2/3 Cup of Uncooked millet
  • 3/4 Cup of Whole wheat flower
  • 3/4 Cup of Almond flour (also called ‘almond meal’ – you can substitute regular flour as well, but you’ll loose some of the texture and flavor!).
  • 1 1/2 t Baking powder
  • 1/2 t Baking soda
  • 1/4 t Salt
  • 1/2 t Cinnamon
  • 2 Ripe bananas, mashed
  • 1/2 Cup Dark brown sugar
  • 2 T Coconut oil, melted
  • 1/2 Cup Almond milk
  • 1 t Vanilla extract
  • 1/2 Cup Dark chocolate chips (I like to use Ghirardelli chips and chop them up a bit!)

Directions:

  • Preheat oven to 375. Line or spray muffin tin. Set aside.
  • Place millet in food processor, and pulse into a fine texture (won’t be flour-fine… a little bit of crunch is good!).
  • Pour into a large bowl and add flours, baking powder, baking soda, salt and cinnamon.
  • In a smaller bowl, combine mashed bananas, brown sugar, oil, milk and vanilla.
  • Add wet ingredients to the dry, and stir until just combined. Fold in chocolate chips.
  • Spoon the batter into muffin tin, and bake for about 17 minutes.

{Just chilin’ with the lentils…}

Enjoy these muffins warm out of the oven, or freeze to keep them on hand whenever hunger strikes! These little treats are excellent on their own, crumbled, smeared with jam, with a cup of tea, for breakfast, for a snack, for dessert, before a workout…

…just make ’em, ok? Enjoy!

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What we’re {still} eating

So, I’ve been on a cooking kick lately.

<—Not like a literal kick…

{That’s my little bro and his adorable girlfriend. We got to see them cheer at their college game this week! Mad skills…}

This new culinary dedication is partially due to the fact that after being away for the holidays I missed my kitchen.

Partially because we decided to make a concerted effort to stay in a focus on our home, and home cooking this month.

And partially because Pinterest is taking over the universe.

And so, we now have a freezer that looks like this:

Lovely, yet dangerous at the same time. A TON of quick leftover meals, and a TON of ways to get hit in the head by a falling rubbermaid containers while fishing for something in the fridge. It happens.

At any rate, we’ve lucked out and hit the jackpot with some AWESOME new recipe finds. They were too good to keep to ourselves. And to our freezer. And so, here is my list of things you’ve just gotta try…

  • Eggplant Lasagna: I added a single layer of mashed sweet potatoes mixed with Italian herbs and spices. Perfect addition. Try it!
  • Tempeh Tamale Pie: The Husband was NOT a fan of the vegan cheese I used as the topping (should have done half and half) but couldn’t tell that the filing wasn’t ground turkey. Perfection with a few chips and Greek yogurt. Yum!
  • Turkey Sloppy Joe’s: This was delish, but for the sauce I ended up pretty much squirting in a mix of every bbq-esque sauce we had in the fridge until it tasted good. Whatever floats your boat!
  • Kale Chips: The BEST way to eat this slightly-scary veggie… perfect with a sandwich (love that c.r.u.n.c.h.)
Drum roll…
Best of the Best….
This:
  • Slow Cooker Chicken Tiki Masala: Best. Thing. We’ve. Eaten. In Months. I substituted a mix of Tofutti cream cheese and plain almond milk for the cream at the end – you couldn’t tell! The dish was so rich and delicious and creamy and decadent. A total MUST.

And, here’s a deep, dark secret.

I also made this….

{A box of cake mix, plain yogurt and fat free cool whip: So bad. So good.}

In my defense, it was for a “Trailer Trash Tragedy” Murder Mystery party….

See, it totally fit in. Cheese puffs on a toothpick, Funyuns, spray cheese, dirt pudding…

My dip was practically a health food.

But truthfully, I just wanted to eat gobs of it on an off-brand Nilla Wafer.

Yep. Did that.

Enjoy!