Why not go out with a bang, am I right?
Soooo, this is basically my last recipe, at least for some time. I may return in a couple of weeks, months or years when I’ve found my spark and passion back. The only thing I know now is that I honestly feel more free than I’ve done for about half a year. Now, when school has started again, I can not understand how on earth I had time to have a full time job, which this is, on the side. This summer, I tried properly working with my platforms and recipe development. At first, it was suuuuper duper exciting. It was something new, and it gave me some extra spark for a short amount of time. Not until after I had crossed the very important line of the joy and fullfillment no longer being greater than the effort, I realised that I hadn’t enjoyed baking for several months and neither did I enjoy taking photos as much anymore. When I had that realisation it was the most surreal moment ever. I was trying to develop some kind of trail mix cookies and caramel filled chocolate muffins and I suffenly realised I REALLY did not want to do this anymore. For some people blogging and recipe development is the love of their life, and for some it’s their biggest shot in life. I mean this in the kindest way ever, but I want to do something bigger with my life.
I have been going back and forth A LOT the past two months, and it has not been easy. As silly as it sounds, this blog has been a biiig part of my life the past three years. I have been given super cool opportunities, learnt a lot about comminication with companies, and I have become a bloody good recipe creator and food photographer. So, a lot of tears have been shed making this decision as I’ve been scared to loose something precious. However, I have come to the point where this thing, my blog and all, isn’t precious anymore as it literally only is energy draining. Seriously, I’ve noticed that I am really really bad at getting semi-mean comments online. Respect to those who are good with that kind of shiet of the internet.
Anyhow, yes this is my last recipe, but I have chosen this to be my last because of how goooosh darn delicious it is. Seriosuly, this my absolute favourite on my entire blog (I think)! It combines my absolute favourite banana bread which is both fluffy, moist, and simply perfect and a hazelnut butter nutella swirl/filling. Guys, these are to say the absoltue least EPIC! Also, they’re easy to make, freezer friendly, “healthy” enough to have for breakfast, gluten-free, vegan, and simply perfect for everyone regardless of dietary preference. Hooray!
Enough said now, I cerainly hope you’ll enjoy and love this recipe as much as I have. Until next time, take care and enjoy!
Yours Truly
Hanna
Chocolate Stuffed Peanut Butter Banana Muffins
- Yield: 8 muffins 1x
Ingredients
Peanut Butter Banana Muffins
- 60g / 2,1 oz buckwheat flour
- 50g / 1,75 oz oat flour
- 3/4 tbsp milled flax or chia seeds
- 1 tsp baking powder
- 1/2 tbsp baking soda
- A hearty pinch of salt
- 100ml / 1/2 cup minus 2 tbsp milk of choice
- 30g / 1 oz peanut butter
- 30g / 1 oz coconut sugar or other granulated sweetener
- 50g / 1,75 oz pitted dates (I peeled mine for looks)
- 1/2 tsp vanilla extract
- 3/4 tbsp white balsamic vinegar
- 120g / 4,2 oz ripe banana, mashed
Chocolate Swirl
- 40g / 1,4 oz peanut butter
- 60g / 2,1 oz dark chocolate, melted
Instructions
- Preheat the oven to 160ºC / 320ºF. Grease and line a muffin pan with 8 medium to large muffin liners.
- In a large bowl, mix the buckwheat flour, oat flour, milled flax seeds, baking powder, baking soda, and salt.
- In a blender, blend the milk, nut butter, sugar, dates, vanilla, and vinegar smooth.
- For the chocolate swirl combine the peanut butter and melted chocolate in a small bowl.
- Add the wet milk mixture and the mashed banana to the dry and mix until combined.
- Fill each each muffin liner about 1/3. Divide the chocolate mixture between the muffin liners. Divide the remaining batter between the muffins liners. Do not fill them over 2/3 full. If you have any extra chocolate mixture, dollop on top and create a swirl pattern. Bake for 17-20 minutes minutes or until a toothpick runs clean. Let cool, serve, and enjoy!
Keywords: Chocolate stuffed, peanut butter, banana muffins, gluten free, vegan, healthy, oil free, refined sugar free
Yummm Hanna!!! You really have gone out w a bang :)) these couldn’t look and sound more delicious!! Go you for making what i’m sure was a scary decision. I really resonate w what you said, as i too don’t want recipe development to be it for me. And making that leap is a terrifying decision i will probably make in the next year. Especially because it’s so wound up w my identity now as well. ahkk!! So proud of you, you’ve given this 100% and have made so many people’s belly’s and tastebuds unbelievably happy in the process. Much luv & a big hug xx
I totally thought I had responded, sorry!! Phoebe, thank you from the very very bottom of my heart. It was really scary to make such a decision, but now it feels absolutely right since I want to see what else life has to offer. After no longer having to constantly respond to quite empty messages consisting of emojis, random opinions, and such on Instagram, I’ve realised I’m actually a proper extrovert. Who knew, haha?!
I’m glad to hear that you too don’t see as “it” since, in contrary to what people think, this hobby isn’t super duper glamorous and takes a lot of hard work. My blog has been major part of my identity for three years now. For many relatives and friends my blog has been the first thing the ask about when talking to me, which makes it quite scary to suddenly have to come out and say: “I stopped because it wasn’t fun anymore”. For a person like me who never gives up regardless of how though something is, quitting feels like a failure, but it couldn’t be more the opposite. Aaaah, I’m rambling! Anyhow, I’m 100% going to keep in touch and follow you since you and your never ending energy always brightens my day. Sending you all the love in the entire universe, Phoebe. Xxx
First of all, I am immediately adding these to the top of “must bake” list – seriously, these muffins look amazing! Secondly, it sounds like a healthy decision for you to move on (temporary or permanently – whatever feels right). I know your decision must have taken a lot of thought, time, and courage. Good luck with whatever you pursue next 🙂 And thank you for sharing this chapter of your life with all of us – it’s been a tasty one!
Awwww, your extremely kind words really warm my heart! Thank YOU, Emily! It really took a lot of thought and tears have been shed, but it couldn’t feel more right now afterwards. Thank you once again for your never ending support. ❤️
Hello, I was just wondering whether I could substitute the buckwheat flour for something else? I am quarantining and cannot get any buckwheat.. Looks absolutely delicious though!
Sorry for the late respons! I’m sad to hear that. I think plain flour would work fine, but I haven’t tried it myself. Have a great day!