By 300 Sandwiches
Last spring, E and I used to have coffee every morning together outside on our patio. It was our quality time to talk about our day, plan upcoming trips and share news about our friends before we got ready for work and headed out to the train together.
But now that E works from home, he often works until late into the night and gets up when I have one foot out the door. We don’t have time for coffee time. Or breakfast.
The other day, I baked muffins because I wanted a grab and go option for breakfast. I thought if we could eliminate cooking time needed to make brekkie, E and I might be able to eek out two or three minutes to sit together and munch on muffins before I left for work. I also thought a muffin sliced in half would make the delicious bookends of a sandwich. And it could be healthy, too, by using almond meal, applesauce and honey instead of flour, eggs and butter for the recipe, a la the paleo diet recipe I found and adapted (we’re still trying to stay slim before our Miami trip this weekend).
For the filling, I stuck to peanut butter and bananas, for a bit of protein and fruit. But of course I had to fill one or two with Nutella, because everything is better with Nutella. Just a little Nutella never ruined anyone’s diet, right?
E and I found a minute to snack on muffins as I put my coat on and grabbed my bags, while he still wore–wait for it–that ubiquitous white robe of his. I wasn’t sure how E would go for the muffins as sandwich idea until I came home from work that night and saw that there were only four muffins left of the dozen I baked. I had only eaten two.
Looks like I found a tasty way to earn us some precious quality time in the morning.
2 1/2 cups almond meal (or flour if you don’t care about being healthy)
3 large eggs
1/4 cup honey
1/2 teaspoon baking powder
1/2 teaspoon sea salt
1 teaspoon vanilla extract
1/2 cup unsweetened applesauce
2 tablespoons ground cinammon
1 banana, sliced
1/4 cup peanut butter
Preheat oven to 350 degrees. Combine the almond meal, sea salt, baking power, cinnamon in a large bowl. In a separate bowl, combine the wet ingredients–eggs , honey and applesauce. Then combine the wet ingredients into the dry ones and stir until well blended. Line cupcake tin with olive oil or cooking spray (or pop cupcake paper liners into the muffin pan). Pour batter into each cupcake shell until half full. Bake for about 40 minutes. Remove from oven and let cool.
Cut muffins in half, and on bottom half smear on peanut butter. Then layer on slices of banana. Top with other half. Pack down and serve. Makes 12 muffins.Store the rest in the refrigerator and retrieve when hungry. Will stay fresher longer.