Ingredients

  • 1 ripe banana
  • 1 flax egg (1 tablespoon ground flax, 3 tablespoons water)
  • ½ cup Sunbutter
  • ¼ teaspoon baking powder
  • Chocolate chips (optional)

Directions

  1. Preheat oven to 400 degrees F.
  2. Mash banana.
  3. Mix Sunbutter, flax egg, and baking powder with mashed banana. Stir until combined.
  4. Transfer to a well-coated mini muffin tin.
  5. Bake 15 to 18 minutes.
  6. When the muffins come out, sprinkle chocolate chips on top.

Makes: 12 mini muffins
Total Time: 5 minutes to prep; 15 to 18 minutes to bake


recipe_marlaAbout the Chef

Chef: Marla Hernandez
Family: Son – Julian; Cocker Spaniel – Koby
Community: Carmel Valley
Hobbies & Interests: Running, baking, reading, traveling
Favorite Local Activity: Running at the beach and Torrey Pines State Reserve
About the Recipe: I baked these muffins for myself because I wanted a treat for my birthday without compromising my health. I made them flourless and nut-free since my son has allergies.
About the Chef: Special day class teacher at Del Mar Heights Elementary. I post my healthy muffin recipes to my blog, www.marlasmuffins.com.


 

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