These muffins were inspired by a recent visit to Allegro Cafe, a coffee shop perched above Whole Foods, that features Whole Foods baked goodies including their enormous muffins in a variety of interesting flavours: their power muffin, GF ginger rice muffin, supa vegan muffin, pumpkin chocolate muffin with maple glaze, raspberry oatmeal muffin… alongside savory stuff, coffee, tea and the usual. There’s no extra cost on special milks, and at the bar there’s stevia, agave, honey, in addition to natural sugars, and soy and almond in addition to the usual milk and cream. They also have their recycling situation sorted out really well, which is a refreshing sight. AND they have a stamp card system (every 12 stamps!) It’s a mystery as to why others still frequent that other coffee place…
The term is almost over, with this week being the last week of classes, and we all say it every time but it just flew by. I’m not so much exhausted but just daunted by the amount of material that needs to get into my brain (and stay there) in time for finals, next week… fun. I hope time flies by some more because I’d like it to be summer, please. Let’s fast forward through everything in between. (except for the Sherlock special which I’ve already bought tickets for ahhhhhhhhhhhh)
With it getting all frosty, dark and December-like, a muffin-and-matcha latte sounds like the perfect pick me up.
I was enamored by the giant muffin tops Whole Foods is able to achieve, and the secret in addition to a higher initial oven temperature, is just overfilling your muffin cups. At least, that’s all I think there is to it. Maybe creaming the butter and sugar for a sturdier crumb? Maybe adding more baking soda/powder? I don’t know. Muffin scientists, feel free to leave a comment.
That being said, these muffins don’t contain butter, but peanut butter instead, for that subtle peanut-butter-and-jelly vibe. They also contain coffee yogurt + espresso powder, which didn’t really affect the taste in the end; I was just experimenting. The combination of yogurt, peanut butter, and bananas (yes, they’re in there too, I promise it all works together) makes the muffin really moist and slightly dense, in a pleasant way.
And the oats are just thrown in there randomly for a textural thang.
I hope you’re all doing well (physically mentally and emotionally!) and just hang in tight as we approach the holiday season…
…in the meantime, make your mornings a little bit brighter with these muffins 🙂
Raspberry Oatmeal Muffins
1 cup creamy peanut butter
3 tablespoons avocado oil (or coconut oil, or vegetable)
2 large egg
10 ounces plain Greek yogurt
3/4 cup granulated sugar
2 tablespoon vanilla extract
2 cup mashed banana (about 4 medium, ripe bananas)
1 1/2 cup + 4 tablespoons all-purpose flour
3/4 cup quick oats (not old fashioned, not instant)
2 teaspoons baking powder
2 teaspoons baking soda
2 pinches salt, optional and to taste
about 5 ounces of raspberries, washed and let dry
- Preheat oven to 350°F. Line a muffin tray with 12 muffin liners, or parchment paper squares as DIY liners.
- Whisk together (all the ingredients should be room temperature): peanut butter, oil, eggs, yogurt, sugar, vanilla until smooth. Add the mashed bananas and stir to combine.
- In a separate bowl, sift together the flour, baking powder, baking soda and salt. Add the oats and stir to combine.
- Add the flour mixture to the peanut butter mixture. Stir until just combined, with a few big streaks of flour remaining. Add the raspberries and carefully fold in, taking care to not crush the raspberries too much. Scoop into muffin liners. Sprinkle with a few flakes of oat on top if desired.
- Here’s the part where I’m a bad recipe adapter because I didn’t write down how long it took for them to bake. I suggest setting the timer for 40 minutes then checking every 5 minutes until it’s done. The top should be nicely risen and golden with a set centre, and an inserted toothpick should come out mostly clean with a few moist crumbs.
- Allow to cool, then enjoy!