I am always a bit perplexed when people don’t enjoy cooking or baking. I know we all have different joys in life, but cooking and baking for me is so bloody calming sometimes. I am no michelin star chef, but I love to get lost in the kitchen randomly throwing ingredients together in the hope of making something delicious. I think the process forces me to be really present and I get out of my head and into my body and ze momento.
When I was a kid, pre ten years ish I would say, all I wanted to do when I was older was be a Baker and work in a cake shop. This makes me laugh a lot now as it shows I have just always loved food and cakes. When I was a baby and a toddler, almost every photo of me is a happy and smiling baby with some sort of food item in my hand. What can I say? I have always loved food.
It is sad that someone who loved food so much then made food an enemy for so many years. But you live and learn don’t you. I fell back in love with food after my disordered eating days and I am falling more and more in love with it again after my little stint with trying to be little miss perfecto healthy eater. Food freedom tastes good, and whilst I still love me a big ass smoothie bowl and wholefood plate, I am no longer afraid of eating sugar and other foods deemed “not so healthy”. A happy balance and healthy relationship to food is so important.
With this recipe, I actually set out to make a banana bread. Then I decided I wanted to make banana muffins. But thennnn, I remembered the bar of Lindt dark chocolate I had in the fridge and I thought um hello, lets turn these bad boys into chocolate explosions.
My creative cooking/baking process always goes a little something like that. Goes to the kitchen and looks at ingredients. Decides on a recipe. Decides on something else. Starts adding things to a bowl. Adds more random things. Voila.
Sometimes this makes something absolutely delicious, and sometimes it makes something not so delicious… But it is all about trial and error my friends. Unless you are an actual chef or baker, then you know what you are doing. But for the rest of us, trial and error is the best way to get creative in the kitchen.
These muffins are vegan, not sugar free and are packed full of tasty whole grains. When you have them fresh out of the oven, (make sure you wait at least 20 minutes so you don’t burn your mouth!) they are full of warm, melty pockets of dark chocolate, that make your heart swoon. Paired with a cuppa, it is like one big hug. And we could allllll do with a few more hugs in our lives.
Whose with me?
Dark Chocolate, Peanut Butter and Raisin Muffins
2 cups rolled oats
3/4 cup granulated sugar (I used coconut sugar)
5 level tbsp cacao powder (cocoa powder will work just fine)
1 tsp baking powder
1/2 teaspoon baking soda
Pinch sea salt
75-100g 85% Lindt dark chocolate broken into little pieces (Depending how chocolatey you like it. Probably a silly question really…)
1 large handful of raisins or sultanas
2 large bananas, mashed
3/4 cup peanut butter
1/2 milk of choice (I used rice milk as it was on special)
- Pre-heat the oven to 175 degrees Celsius. Layer a 12 muffin tin pan with muffin cases.
- Mix all dried ingredients together in a large bowl and set aside.
- Mix all wet ingredients.
- Stir in the wet ingredients to the dried ingredients and mix very well until all combined.
- Leave the mixed to sit for 5 minutes to soften the oats.
- Add the mixture evenly to each muffin case.
- Pop in the oven for 18-20 minutes.
- Leave to stand for at least 20 minutes so you don’t burn your mouth and then dig in!
Does cooking or baking help you be mindful and give you some stress relief? What is your favourite dessert ever? (Big question I know).