Finger-licking–no matter how mind-blowingly delicious a food is–is, in my opinion, always completely inappropriate. I don’t care how much you enjoyed your meal. Now I can’t enjoy mine because you’re sucking remnants off your hands (and God only knows where those have been).
So it pains me a
little bit lot to confess that I just used my finger like a damn squeegie to salvage the smear of banana coconut cream from my leftover breakfast cupcake plate. I’m embarrassed. And oh so satisfied.
Everyone knows that “muffins” are really just cupcakes without frosting but some brilliant person had to come up with a new name so people wouldn’t have to admit that they’re eating cupcakes before noon. Kind of like how someone had to come up with mimosas and bloody Marys to make drinking champagne and vodka before noon more chic.
The muffin… cupcake… muffcake (??? ew.) I made this morning is definitely more breakfast than dessert. It’s whole wheat, refined sugar free and fat free (until adding nuts and toppings) AND it has chai in it. Chai = breakfast.
Naturally, this baby is a twist on Katie’s single lady cupcake. And by “twist” I mean I used her exact recipe but swapped chai concentrate as my liquid. I’m so talented.
- 6 Tbsp whole wheat flour
- 2 Tbsp apple sauce
- 2.5 Tbsp chai concentrate
- ½ tsp vanilla extract
- ½ tsp baking powder
- 1 banana
- 2 Tbsp coconut butter
- 1 tsp chai concentrate
- Preheat oven to 350 degrees. Line or spray two muffin cups
- Combine the flour through baking soda ingredients in a bowl and pour into muffin tin and bake for 12 minutes
- For the cream topping, combine banana, coconut butter and chai in a small food processor. Process until smooth.