So it’s been a while since I posted. Why is that, well because I’ve had a complication from my surgery which was five weeks ago. By week three post surgery I was pretty much back to normal. Then out of nowhere I was in such extreme pain I curled up in the fetal position on the floor putting the boys to bed one night.
Needless to say the pain didn’t go away as I was hoping. On the fourth day I went to the doctor. Long story short I was healing wonderfully but was suffering a diverticulitis flare up. So anyway, I went on a short liquid diet and now am on a low residue diet. This is extremely difficult for me as I am craving my usual fruits and vegetables which are now verboten. I am stumped every day as to what to eat. I can’t have what I want. I haven’t been cooking like usual lately, thus no blog posts.
Then yesterday I was so over it. I decided to bake some muffins, them I could have. Of course there was the problem of no nuts, seeds, fruit other than banana and no whole wheat flour. I first wanted chocolate orange muffins, but if I couldn’t have coconut then my orange coconut chocolate chip mini muffins were out. These muffins are what I came up with, something to satisfy the cravings that I was allowed to eat.
They didn’t give me any pains so it was declared a success! The boys also declared it a success! The cocoa powder gives them a nice rich chocolate flavor which is only improved with dark chocolate chips. Peanut butter is the source of fat and the single banana gives it a little more moisture and flavor. They are a little on the dense side, definitely a muffin to fill you up in the morning.
Chocolate Banana Peanut Butter Muffins
1 3/4 c. flour
1/4 c. cocoa powder
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 c. peanut butter
1/3 c. mashed banana (one small banana)
1/3 c. brown sugar
1 tsp. vanilla
1/2 c. milk
3/4 c. dark chocolate chips
Preheat the oven to 375 degrees and line a muffin tin with papers or cooking spray. In a medium bowl sift together the flour, cocoa powder, baking powder and salt. In a small bowl mix together the peanut butter and banana until well combined. Add the brown sugar and mix well. Stir in the eggs, vanilla and milk until well combined. Pour the wet ingredients over the dry and stir until just combined, do not overmix. Fold in the chocolate chips and pour into the prepared pan. Bake for 20-22 minutes.
Yields: One dozen muffins