You know those hearty, chewy oatmeal muffins you love? These are the pseudo-grain version, higher in fiber and protein with a lower glycemic index. They’re a treat for people who want that hearty grain feel but don’t do well with oats.
Pseudo-Grain Banana Muffins
- Cooking and Prep: 30 m
- Serves: 8
Prepare the Muffins
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
In a food processor fitted with the S blade, beat egg whites until stiff.
Add bananas and process until completely smooth.
Add egg yolks, cashew or almond butter, vanilla, maple syrup or honey, and baking soda. Pulse until well incorporated.
Add your preferred combination of cereals and flour; process for about 30 seconds until very smooth.
Stir in cacao nibs or high-quality chocolate chips.
Line a standard-size or mini muffin tin with muffin papers. Pour batter into the cups. Sprinkle with extra cacao nibs or chocolate chips.
For smaller muffins, bake for 20 minutes. For larger muffins, bake for 23–25 minutes.
Brachah alert! These are shehakol. They don’t contain any grain!
Cacao nibs are bits of cocoa bean that aren’t sweet at all. They add crunch and chocolate flavor without adding sugar. If you prefer chocolate chips, choose ones with a high chocolate content to avoid adding too much sugar.
Styling and Photography by Baila Rochel Leiner