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It’s the end of January. Are you hanging in there with your New Year’s resolutions? One thing I really struggle with is eating a complete breakfast. I never miss breakfast, but it’s often something sad and quick.
As I’ve mentioned before, I am NOT a morning person. I get my energy burst around 8:30 p.m. (is that a coincidence that my children have just fallen asleep by that point?) and I’m often up until midnight. So, when the kids are calling (aka, screaming) and the sun is up the last thing I want to do is think about breakfast.
Yet, people much smarter than I have said over and over how important breakfast is. I find when I make a good decision with breakfast, it’s easier to make good decisions the rest of the day.
One way I’ve worked around my morning laziness, er, uh, aversion, is by making something ahead of time. Muffins are my go-to for a make ahead breakfast. I can make these the afternoon (OK, or late night) before and know I have something delicious waiting for me the next morning.
It’s nice to go to the fridge and pantry and work with ingredients that I’ve already got, especially from a close and convenient store like Walmart. Just a note though, I’m not sure if it’s my Walmart or not, but they often switch what shelf the yogurt is on. Sometimes it’s on the very top shelf, and sometimes it’s in the middle. They’ve been great at having more dairy-free options, and I love that I don’t have to go to a specialty store to find these. They’re always next to the typical yogurts, you just have to look around.
I dreamt up these muffins because I love banana bread, but wanted something more portable. I also wanted to include something sweet, creamy and light into the batter, so that’s where Silk’s vanilla yogurt came in. It was easy to think of since my son, who has dairy allergies, has eaten many cartons of them. I think the extra vanilla flavor really adds to the sweetness and they were so incredibly moist. And, I mean MOIST.
And, I’m so sneaky you guys! I’ve been known to continuously eat muffin after muffin, so I planned ahead. This batter only makes up 8 muffins. So, I outsmarted myself. Once me, my husband and children have each had one, there’s only four leftover so I cannot gorge myself on these banana wonders. And, if there’s any left these make for a great snack or school lunch accessory.
Whether you’re a morning person or not, these good-for-you muffins not only have fruit and yogurt in them, but they’re also free of lactose, gluten free and are vegan. So, basically anyone and everyone can and should be eating them!
- Preheat oven to 350 degrees fahrenheit. Grease muffin tins.
- In a stand mixer, beat the banana until it is a uniform liquid with no large lumps.
- Add the yogurt, melted coconut oil, vanilla and milk and mix.
- Add the sugars and blend well.
- With the stand mixer on slow, add the egg replacer, cinnamon, baking powder, baking soda, xanthan gum, and salt one at a time.
- Mix for one minute to incorporate.
- Finish by adding the flour. Only stir it long enough to incorporate it. You do not want to over mix it.
- Fill muffin tins ¾ the way full.
- Bake for 20-22 minutes, until the edges are brown and the tops of the muffins spring back when lightly touched.
- Allow to cool in the pan. Keep covered.
Be sure to try this recipe, and comment below to let me know how you start your day off on the right foot!
Adapted from: Averie Cooks