Spring is finally here in the beautiful state of Wisconsin. Sure, temperatures might not be above 50°, but hey we’ll take what we can get! What better way to welcome warmer weather than with a tasty dessert that everyone will love?!  I always love a not-so-significant reason to bake something tasty.

These little muffin/cupcakes are something special. Not only do they taste incredibly delicious BUT they are kind of healthy (say, what?!), I like to make these for family functions or social gatherings and then spill the beans on all the good stuff hidden inside (after everyone has already devoured at least 2). It makes me chuckle. Some of the more “crunchy” ingredients in these  banana muffins cakes (like the chia seeds and hemp protein powder) can be found in nearly any health food store, “health food” section of most grocery stores, or ordered online.

Here's What You’ll Need:

For the muffin cakes:

1 cup whole wheat flour

1 cup ground oatmeal

2 tsp baking soda

1 Tbs chia (soaked in 3 TBS warm water; about 5 minutes or until “gelled”)

2 Tbs Hemp Protein Powder

¾ cup raw cane sugar (or sucanat, maple syrup, or another sweetener)

4 overly ripe bananas

1 tsp vanilla

1/3 cups almond milk (coconut milk would work great too)

1 Tbs honey

For the frosting:

1 cup all natural creamy peanut butter

½ cup butter or Earth Balance; softened and cut into pieces

1 cup confectioners sugar

Preheat the oven to 350°. Line a standard muffin tin with 12 paper liners (or grease the pan and go sans-liner…this never works for me so I stick to the tri-color paper liners).

In a large mixing bowl, combine the “dry” ingredients: flour(s), baking soda, hemp powder, and sugar. Stir until everything is well combined. Set aside.

In a medium bowl, mash the bananas. Add the honey, almond milk, and vanilla to the bananas. Stir to combine. Now, add the gelled chia to the banana mixture. Stir to combine again.

Add the banana/chia mixture to the “dry” bowl. Stir the batter until everything is well incorporated (but don’t over beat the batter). Spoon the batter into the cupcake liners. Bake for 20-25 minutes (or until they pass the age old “toothpick test”).

Enjoy warm or let cool and add frosting for a tasty treat later (you know, after the kids are asleep).

Store in an airtight container in the fridge for up to one week.