Say hello to muffnuts! Are you wondering what it is? This is a muffin + donut combination. When I was mixing 2 recipes together I was not sure what will turn out in the end. I intended to make a healthier version of donuts but I didn’t have a donut pan. So, I used a muffin pan instead filling just half of each space. That’s how I got my muffnuts.
What is good about muffnuts, they are baked not fried. No sugar added. The glaze also tends to be on a healthier side. So… I truly recommend to experiment and try. If you happen to have a mini donut pan, it’s even better!
As I once mentioned I rarely bake anything sweet. This time there was an occasion. Every year here in Poland people celebrate Fat Thursday. This is a traditional Catholic feast symbolizing the beginning of the last week of Carnival before Lent. This is the time when everyone has the last chance to eat a lot of fat food, have parties and listen to the loud music. As during the Lent it is not allowed.
For Fat Thursday people here buy or make lots and lots of traditional Polish donuts “pączki” dipped into frosting or sprinkled with lots of icing sugar and stuffed with different fillings, for example, with rose marmalade (my favorite), custard, chocolate, butterscotch…. Besides pączki another tasty indulgencies are faworki or chruściki which stand for Angel wings.
It is believed, if one hasn’t eaten at least one pączek (donut) on Fat Thursday, he or she will have a bad luck for the rest of the year. Probably, that’s why people get crazy on Fat Thursday. In fact, this traditional is just amazing. I’ve never seen sad or evil faces on this feast. Donuts make people happy! Of course, if you forget for a while that one Polish donut contains approximately 300 Kcal.
What is interesting in the past Polish pączki were not that sweet as we are used to eat now. They were stuffed with bacon, meat or lard and went well with Vodka shots.
Sticking to traditions is good! But always remember not to go too far!
ALL PHOTOS by annuschka.com
| Prep time||10 minutes|
| Cook time||20 minutes|
| Total time||30 minutes|
- 2 ripe bananas
- 60ml Greek yogurt
- 30ml melted coconut oil
- 1 tablespoon milk
- 1 egg
- 2 teaspoons maple syrup
- 3/4 teaspoons baking powder
- 1/4 teaspoon baking soda
- pinch cinnamon
- pinch nutmeg
- pinch salt
- 250g wholewheat white flour
| 1.||Preheat the oven to 180°C. Smash ripe bananas using kitchen robot, add Greek yogurt and blend everything. Add milk, melted coconut oil, maple syrup and an egg. Whisk well all the ingredients.|
| 2.||Prepare the dry mixture mixing flour with baking powder, baking soda, cinnamon, nutmeg and salt.|
| 3.||Stir the dry mixture with the rest of the ingredients.|
| 4.||Grease your muffin baking tray and pour about 2 Tbsps of dough into each space of the tray. It should be half filled with dough. Bake muffnuts for 15-20 minutes depending on your oven. Check with the toothpick if the dough is cooked.|
| 5.||Take muffnuts out of the oven, let them chill and then take them out of the tray. Dip each muffnut into the prepared glaze and wait until the glaze sets. Enjoy!|
P.S.: this recipe is the mixture of 2 recipes from pinchofyoum.com and paleoly.com
Healthy Chocolate Glaze
| Prep time||2 minutes|
| Cook time||5 minutes|
| Total time||7 minutes|
- 2 tablespoons melted coconut oil
- 3 tablespoons cacao powder
- 1 tablespoon water
- 2 tablespoons maple syrup
| 1.||Melt coconut oil in a small sauce pan. Add water and cacao powder and maple syrup. Whisk everything together. If the mixture is not very sweet for you. Add up to 2 teaspoons honey. Wait for a few minutes before the mixture thickens a little bit.|
| 2.||Dip muffnuts into the glaze, sprinkle with dark chocolate shreds or crushed cacao beans or coconut chips.|
P.S.: the original recipe was taken from sweetlyraw.com
Healthy Caramel Sauce
| Prep time||2 minutes|
| Cook time||10 minutes|
| Total time||12 minutes|
- 240ml canned Thai coconut milk
- 3 tablespoons maple syrup
- 1 teaspoon vanilla extract
- pinch salt
| 1.||Put all the ingredients into a small sauce pan and heat up at medium temperature. Bring the mixture to boil stirring it from time to time. Keep cooking the sauce until it thickens and gets caramel color. Remove from the heat and let it sit a little bit.|
| 2.||Dip muffnuts into the caramel sauce, sprinkle with crushed almonds.|
P.S.: the original recipe was taken from www.southerinlaw.com
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