Happy September!

Yes, I know it’s about a week or so into the month now, but I am still lamenting the end of summer sadly…but looking forward to a bit of cooler Fall air as well! Humidity – be gone please

I thought it would be nice to share a recipe with you that you may not typically see around most blogs. Personally, my baking usually centers around the typical, classic (to me anyways) Banana Breads, Oatmeal Chocolate-Chip Muffins and Coconut-Chip Cookies. Usually healthy, low in sugar and gluten-free as well. Of course, in moderation – a little butter can go a long way for the soul sometimes

I do like to change it up in the and have some fun in the kitchen though.

Enter my Marshmallow-less S’mores Muffins. Yes, you can have S’mores without that white gooey, sticky layer. Not that we don’t love that layer of course! But, personally, marshmallows aren’t something I typically pick up at the grocery store. They also don’t offer much in the way of nutritional value do they? So, these muffins are an attempt to appeal to the masses.

Recipe? Thought you’d never ask.

Marshmallow-less S’mores’ Muffins (makes ~ 6 small muffins)

Ingredients:

8 whole graham crackers, finely ground (~1 cup) (you can buy the pre-ground or grind your own)

1/4 cup flour (I tried almond this time)

1 tsp baking powder

1 packet Stevia sweetener

1/4 cup nut butter (I used cashew which really aided in a distinct taste, but I think almond or peanut would be awesome!)

1/2 cup applesauce

1/4 cup pumpkin (optional)

1 large egg (or 1 tbsp of flax-seed mixed with 3 tbsp. of water; let sit 3-5 minutes to thicken – for veg’s/vegans)

1 tsp vanilla extract

1/4 cup milk

1/4 – 1/2 cup chocolate chips

Method:

1) Preheat the oven to 350 degrees F. Spray muffin-tin with baking spray or lightly oil/grease with butter and flour.

2) Combine graham cracker crumbs, flour, baking powder in medium bowl.

3) Combine butter and sugar in large bowl and thoroughly combine (you can use an electric mixer on medium-speed to help!) until fluffy, ~ 3 minutes. Add the egg and vanilla and mix on low-setting until smooth. Scrape down sides of the bowl as needed.

4) Add the flour mixture from the first bowl and the milk and stir until well-combined.

5) Stir in the chocolate-chips (and stir in more because you keep eating them)…

6) Pour batter into muffin tin (or whatever form you are making this time!). Bake for ~20 minutes – times vary pending oven temperatures! (check to see if a toothpick comes out clean when inserted or lightly golden brown).

7) Let cool.

Eat.

Let me know if you try these – and enjoy!