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Copycat Reese's Puffs cereal

Copycat Reese's Puffs cereal

Hi guys! I know people is ready for Christmas and Christmas baking but we will have more than a month to enjoy festive treats so I say let's end this month with a fun homemade cereal recipe instead! 🤗 Have you ever tried Reese's Puffs Cereal? They are cocoa and peanut butter crunchy cereal balls and they are incredibly tasty 😋 Well, if you have never tried it or you can't find it in your grocery store today I'm sharing a super easy way to make your own!! It's not my recipe but I made Baked Ambrosia's recipe and it turned out super delicious so I had to share it here too!! You can check it out below the picture :) INGREDIENTS: --- CHOCOLATE PUFFS --- 60g all purpose flour 56g whole wheat flour 25g almond flour 20g cocoa powder 1/4 teaspoon salt 1 egg white (35g)* 1 tablespoon coconut oil (14g) 84g honey 1 teaspoon vanilla extract --- PEANUT BUTTER PUFFS --- 60g all purpose flour 56g whole wheat flour 20g almond meal* 1/4 teaspoon salt 1 egg white (35g)* 1 tablespoon coconut oil (14g) 84g honey 1 teaspoon vanilla extract 50g natural peanut butter DIRECTIONS: Preheat oven to 375°F (190°C). Chocolate Puffs: Add all purpose flour, whole wheat flour, almond flour, cocoa powder, and salt into a bowl and mix to combine (in the original recipe they use a food processor). Add egg white, coconut oil, honey, and vanilla and mix with a spoon until a dough is formed (see picture below). Place the dough in the fridge to rest while making the Peanut Butter Puffs. Peanut Butter Puffs: Add all purpose flour, whole wheat flour, almond meal and salt into a bowl and mix to combine (in the original recipe they use a food processor). Add egg white, coconut oil, honey, vanilla and peanut butter and mix with a spoon until a dough is formed (see picture below). Place the dough in the fridge to rest while baking the Chocolate Puffs. Line a baking sheet with parchment paper. Form balls out of the dough, about the size of blueberries (2g each) and place them on the baking sheet. Bake for about 5 minutes (Watch out! They go from raw to burnt in seconds). Repeat from 8 for Peanut Butter Puffs and bake until you’ve used up all the dough. Place one portion of homemade Reese's Puffs cereal in a bowl. Add cold milk. Enjoy :) RECIPE NOTES: You can use fresh eggs if you want of course, I bought the egg whites because I didn't want to deal with leftover yolks. You can make almond meal from almonds with the skin on. Put them in a food processor and turn them into powder. You can make 5-6 portions of cereal with this recipe. The portion looks small but this cereal is very filling, trust me. RECIPE CARD: If you make it let me know! :)

Sweet potato donuts with Cinnamon Churros

Sweet potato donuts with Cinnamon Churros

Happy Thanksgiving!! In Italy we don't celebrate this holiday but I can't miss a chance like this to make and EAT delicious food with a theme 😂 So here we go: Sweet potato baked donuts 😍😍 It might sound weird for someone but using sweet potatoes in baking is a super smart and yummy idea: it adds moisture, natural sweetness and colour. I love it. I topped these donuts with a super easy greek yogurt frosting and Cinnamon Churros, which adds a bit of spiciness and crunch!! If you want to know more you can check out the recipe in the section below the picture 💁‍♀️ INGREDIENTS: --- SWEET POTATO DONUTS --- 110g whole wheat flour 1 large egg 120g milk 28g (2 Tablespoons) melted butter 145g sweet potato puree* 1/2 teaspoon vanilla extract (optional) 53g brown sugar 1 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1/2 teaspoon cinnamon 1/4 teaspoon ginger pinch of nutmeg --- GREEK YOGURT FROSTING --- 70g plain greek yogurt 1 Tablespoon milk 1 Tablespoon honey 1/4 teaspoon vanilla extract (optional) Cinnamon Churros DIRECTIONS: Preheat oven to 350°F (180°C) and grease your donut pan with oil or cooking spray. In a bowl mix together flour, baking soda, baking powder, spices and salt and leave it aside. In a bigger bowl pour sweet potato puree, sugar, melted butter, egg, milk and vanilla extract and mix with either an electric mixer or an hand whisk until creamy. Fold in the dry ingredients and mix with a rubber spatula until just combined. The batter will be thick (see picture below). Pour the batter into the pan with a teaspoon filling up to 3/4 otherwise the donut holes are going to close during the baking process. Bake for about 10-11 minutes or until the surface bounces back if you touch it with your finger. Let them cool in the pan for about 10 minutes then transfer to a cooling rack. Make the greek yogurt frosting: In a small bowl combine together greek yogurt, honey and vanilla (if using). Dunk one side of each donut in the frosting, then place onto a wire rack. Top with crumbled Cinnamon Churros. Enjoy :) RECIPE NOTES: To make sweet potato puree I just roasted in the oven 1 medium sweet potato with the skin on, then I peeled it and smashed it with a fork to make a puree. You can also use a blender if you don't want any lump in your donut batter. Store the donuts in the fridge for a few days. The donut pan I'm using here is this one. I've adapted this recipe from here. RECIPE CARD: If you make it let me know! :)

Vegan pecan pie with Oat crust

Vegan pecan pie with Oat crust

Today I'm sharing another American classic recipe traditionally made this time of the year: Pecan Pie 😍 This version, that I've adapted from Nadia is vegan, gluten free and super delicious! If you love pecans I think you should give it a try, the recipe is below this picture 😋 INGREDIENTS: --- OAT CRUST --- 155g oat flour* 62g vegan butter, melted 2 Tablespoons maple syrup pinch of salt --- FILLING --- 75g pecans, chopped 200ml coconut milk** 50g cashew butter** 40ml maple syrup 30g brown sugar 2 Tablespoons cornstarch pinch of salt --- TOPPING --- Pecans DIRECTIONS: Preheat oven to 350°F (180°C) and line a pie/tart dish with the diameter of 18cm. Melt the vegan butter in the microwave or on the stove and put it in a bowl with oat flour, salt and maple syrup. Mix until you have a dough consistency. Roll out the dough between two pieces of baking paper and transfer into the prepared dish (or really just press it inside the pan with your fingers..). Poke a few holes on the crust using a fork and bake it for 10 minutes. Let it cool at room temperature while making the filling. Pour the coconut milk, cornstarch and salt into a saucepan and mix with a hand whisk to make sure the starch is completely dissolved. Add the sugar, maple syrup and cashew butter and cook over a medium heat until the mixture starts to thicken. Take off the heat and add in the chopped pecans. Pour the filling into the crust and garnish with more pecans on the surface. Bake for about 25 minutes, then allow to cool completely at room temperature before slicing and serving. Enjoy :) RECIPE NOTES: *I made my own oat flour putting some rolled oats in the food processor. **The original recipe calls for almond butter so you can definitely use that instead of cashew butter if you want. Plus I reduced the amount of coconut milk so if you like it I think you can use up to 250ml of coconut milk in this recipe. I've adapted this recipe from here. Store the pie in the fridge for 3-4 days. You can also freeze it. RECIPE CARD: If you make it let me know! :)

Chocolate cat cookies with Oreo O's Cereal (Vegan)

Chocolate cat cookies with Oreo O's Cereal (Vegan)

Last weekend was my friend Lucrezia's birthday. She loves cats so I made her these Chocolate cat cookies with Oreo O's Cereal to celebrate! Aren't they cute? 😍😍 I loved them. They are crunchy, chocolatey and super delicious! Oh, and they are vegan too 😋 Check out the recipe below this picture and give it a try! INGREDIENTS: 225g all purpose flour 25g cocoa powder 125g brown sugar* 70g vegetable oil 62g water vanilla powder** 8g baking powder pinch of salt --- CAT EYES --- Oreo O's Cereal (only white cereal) Dark chocolate Nilla Banana Pudding cereal (marshmallow bites)*** DIRECTIONS: In a big bowl sift together flour, baking powder, vanilla, cocoa powder and salt. In a separate bowl mix together the liquid ingredients: sugar, water and vegetable oil. Pour the liquids into the big bowl and mix with a spatula until everything is well incorporated and you can form a ball of dough. Wrap the dough in plastic wrap, and place it in the fridge for at least 1 hour. Preheat oven to 350°F (180°C). Roll out the dough on wax paper, using flour where necessary so it doesn’t stick to your rolling pin, or the counter. Cut the dough into cat shapes using a cookie cutter and place them onto a baking sheet covered with parchment paper (They won't spread much during the cooking process so you can probably fit 4-6 cookies at the time). Bake for about 5 minutes. Let it cool on the baking sheet then transfer onto a plate. Melt a small quantity of dark chocolate and draw pupils on top of Oreo O's Cereal with a toothpick or a decorative pen. Glue them on the surface with the remaining melted chocolate. Let it harden for a few minutes before serving. Enjoy :) RECIPE NOTES: *I've used a combination of Demerara sugar and dark brown sugar. Luckily I didn't use only Demerara sugar otherwise they would turn out very bad. The problem with that kind of sugar is that the grains are too thick, they won't melt and the will come out after baking giving a weird texture to your cookies. So I suggest using light brown sugar or granulated sugar for this recipe. **You can use 1/2 teaspoon of vanilla extract if you don't have vanilla powder. ***I've used marshmallow bites from Nilla Banana Pudding cereal for small cookies, while Oreo O's Cereal for bigger ones. You can chill the dough in the fridge for a couple of days to make it in advance and you can also freeze the dough for a month or so. I've adapted this recipe from here. RECIPE CARD: If you make it let me know! :)

Cornbread muffins with CAP’N CRUNCH

Cornbread muffins with CAP’N CRUNCH

Today I'm sharing a treat that I was very excited to try. It's not very common in Italy, while it's super traditional in USA especially at this time of the year. I'm talking about CORNBREAD, more specifically, cornbread muffins! I adapted the muffin recipe from Amy's healthy baking and then I topped them with CAP’N CRUNCH Cereal!! I think it was a brilliant idea: they look amazing and they taste even better since they are both made with corn flour. If you want to give it a try you can find the recipe below the picture! INGREDIENTS: 90g cornmeal 45g all purpose flour or gluten-free flour* 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon (5g) butter or coconut oil, melted and cooled slightly 1 large egg white (30g), room temperature 60g plain Greek yogurt 1 Tablespoon (21g) honey 1 Tablespoon apple cider vinegar or white vinegar 60g milk, any kind 1 teaspoon vanilla extract pinch of salt 30g CAP’N CRUNCH Original Crunch DIRECTIONS: Preheat oven to 350°F (180°C) and prepare your muffin tin with 6 cups*. In a small bowl, whisk together cornmeal, all purpose flour, baking powder, baking soda and salt. Set aside. In a bigger bowl whisk together butter, egg white and vanilla. Stir in the Greek yogurt and mix until creamy. Add honey and vinegar and stir again. Finally add the dry ingredients and milk alternating them in 3 additions. Transfer this mixture into the prepared muffin cups and top with CAP’N CRUNCH Original Crunch. Bake for about 20 minutes or until a toothpick inserted into the center of the muffins comes out clean. Let them cool completely before removing from the cups. Enjoy :) RECIPE NOTES: I've used a store-bought gluten-free flour blend but if you don't have it Amy suggests using whole wheat pastry flour, regular whole wheat flour or a gluten free blend made with millet flour, tapioca flour, brown rice flour and xanthan gum. I suggest using silicone cups so that the batter won't stick to them after baking but, if you are using paper cups, Amy suggests to coat the liners with nonstick cooking spray. I didn't do it and well, the batter got a bit stuck 😅 Also, I made the savoury version of these muffins with corn kernels and it was super delicious, you should try too! It's the same batter minus the cereal and plus some corn kernels. I loved them. RECIPE CARD: If you make it let me know! :)

Apple Pie Bread With Granola

Apple Pie Bread With Granola

Fall is all about pumpkin and apples and I haven't posted any apple recipe yet 😨 Well, here we go: Apple pie bread with Granola! 😋😋 This quick bread is soft in the middle and crunchy on top and in each slice you can taste loads of apples and sweet cinnamon swirls. I think it's a super cozy dessert just perfect at this time of the year. If you want to make it too you can read the recipe below this picture!! INGREDIENTS: 40g brown sugar* 1 teaspoon ground cinnamon 130g granulated sugar 113g butter, softened** 2 eggs 1 teaspoon vanilla extract 180g all-purpose flour 7g baking powder 113g milk 2 apples, peeled and chopped pinch of salt --- TOPPINGS --- Granola (I used Kellogg's Extra) DIRECTIONS: Preheat oven to 350°F (180°C). Cover with parchment paper a 9 x 5-inch loaf pan (23cm x 13cm). Mix brown sugar and cinnamon together in a cup and set aside. In a bowl sift together the dry ingredients: flour, baking powder, salt. Set aside. Beat granulated sugar and butter together in a bowl using an electric mixer or stand mixer until smooth and creamy. Beat in eggs, 1 at a time, until incorporated; add vanilla extract and stir until incorporated. Add the dry ingredients and milk. Stir until smooth. Pour half the batter into the prepared loaf pan. Next add half the apples and half the brown sugar cinnamon mixture. Lightly pat/push apple mixture into batter. Pour the remaining batter over apple layer; top with remaining apples and add more brown sugar/cinnamon mixture. Finally garnish the surface with granola (Kellogg's Extra). Bake for about 45 minutes or until a toothpick inserted in the center of the loaf comes out clean (cover the surface with foil if the surface starts to brown too much). Let it cool completely before removing from the pan. Enjoy :) RECIPE NOTES: *The recipe calls for almost 70g of brown sugar but in my opinion it would be too much. If you like extra sweet cake add more brown sugar!! **I made this recipe with vegetable oil instead of butter and I actually enjoy the consistency of the cake even more. If you want to try this way too, just replace it with 100g vegetable oil. I adapted the recipe from here. RECIPE CARD: If you make it let me know! :)

Cereally Parkin'

Cereally Parkin'

Recently I've discovered that in UK, especially in Yorkshire and Lancashire, there is a special spicy treat made with oatmeal and treacle that is traditionally baked in occasion of Bonfire Night 🔥, that is tomorrow, November 5. This treat is called Parkin' and it's super delicious. I had all the ingredients in my pantry: rolled oats, Black Treacle, Golden Syrup and spices so I decided to give it a try. What's it like? Well, it kinda reminded me of gingerbread cake but it' s more spicy and sticky. I loved it, and if you love these flavours too you should give it a try, the recipe is below this picture :) INGREDIENTS: 50g Butter 50g Brown sugar 50g Black treacle/Molasses* 50g Golden syrup* 75g Rolled Oats** 75g All-purpose flour 1 teaspoon baking powder 1 + 1/2 teaspoon ground ginger 1 teaspoon mixed spice*** ¼ teaspoon nutmeg 1 large egg 1 Tablespoon milk Pinch of Salt --- TOPPINGS --- White chocolate Decorative pen DIRECTIONS: Preheat oven to 350°F (180°C) and line a 20x20 cm (8x8-inch) baking pan with parchment paper so that the paper overhangs 2 opposite sides like handles. In a pan on a low heat, melt together the butter, light brown sugar, black treacle and golden syrup. In a large bowl mix together rolled oats, plain flour, baking powder, ground ginger, mixed spice, nutmeg and salt. Pour the warm treacle mixture into the bowl and combine the ingredients. In a small bowl beat the egg with the milk. Pour it slowly into the mixture and mix until well combined. Pour the batter into the lined pan and bake for about 20 minutes. It must be firm on top all the way to the centre. Let it cool in the pan, then lift onto a cutting board using the parchment handles. Slice into 9 squares and garnish the surface with melted white chocolate and decorative pen. Enjoy :) RECIPE NOTES: *Black Treacle and Golden syrup are very common in UK, while very difficult to find elsewhere. I guess you could substitute them with other liquid sweeteners like honey or molasses but the taste would be very different. **It's very important to use rolled oats in this recipe. If you use quick oats the texture would be different. **Mixed spice is a British spice blend containing Cinnamon, Coriander Seed, Nutmeg, Clove, Pimento, Ginger. You can make your own if you can't find it! I've used a 20x20cm square pan but I think that a slightly smaller pan (like 18x18cm) would be best for this recipe. You will need to bake it for a longer time but you'll get a thicker and more enjoyable Parkin'. I adapted the recipe from here. According to the recipe if you put Parkin' into an airtight container and leave for 3 - 5 days you would get a stickier cake. I wouldn't know since I've eaten it right away 😂 RECIPE CARD: If you make it let me know! :)

Mummy Oreo Cereal Balls

Mummy Oreo Cereal Balls

Here we go guys, Halloween is tomorrow and this is the last treat I'm going to share this year: Mummy Oreo Cereal Balls!!! This is literally a 3 ingredients recipe that everyone can do, I am almost ashamed to post it because it's so easy but I also think that it's too cute not to share 😍 The spooky mummies are made with Oreo O's Cereal, they are super addictive and make the perfect sweet treat to share with friends! Check out the recipe below the picture and give it a try!! INGREDIENTS: 100g Oreo O's Cereal 200g cream cheese (room temperature) --- TOPPINGS --- 200g White chocolate Decorative pen* DIRECTIONS: Place Oreo O's Cereal into a food processor and pulse until there's nothing but small crumbs. Pour cereal crumbs into a large mixing bowl and add the cream cheese. Using a handheld mixer or a stand mixer, combine the ingredients until even (you can also do this by hand but it will take some time). Roll the dough into small balls (about 15g each) and place on a parchment-lined baking sheet. Place them in the fridge for 1 hour or freezer for 15 minutes and let it set. Melt white chocolate on the stove in a double boiler and dip each ball in chocolate until you fully cover them. Place the remaining melted chocolate into a piping bag fitted with a small circular tip. Drizzle over the coated balls and then use the red icing or gel to dot some eyes on each ball. Enjoy :) RECIPE NOTES: You can make eyes with dark/milk chocolate but they would be less "scary". The smallest you make the balls the easiest will be covering them with chocolate. If they are too heavy they might fall apart. You can store these balls in the fridge for a few days. RECIPE CARD: If you make it let me know! :)

Chocolate Brownie Monster Cookies (Vegan)

Chocolate Brownie Monster Cookies (Vegan)

As you might have noticed I love Halloween baking so I need to share all the treats that I've made before the season is over. Here another one: Chocolate brownie monster cookies made with oat flour and topped with chocolate buttons and marshmallow bites from Nilla Banana Pudding cereal!! They are very soft and fudgy and monstrously delicious 👻🤤 I've adapted the recipe from Chocolate covered Katie but you can also check out my version in the section below the picture ! INGREDIENTS: 90g oat flour 41g cocoa powder 100g white or brown sugar 3/4 teaspoon baking soda 1/4 teaspoon salt 1/4 teaspoon baking powder 6 Tablespoons vegetable oil 2 Tablespoons milk* 1 teaspoon vanilla extract 50g dark chocolate chips --- TOPPINGS --- candy chocolate buttons chocolate* Nilla Banana Pudding cereal (marshmallow bites) DIRECTIONS: Preheat the oven to 325°F (160°C) and cover a baking sheet with parchment paper. In a large bowl whisk together all the dry ingredients: oat flour, baking powder, baking soda, salt and cocoa powder. Stir in all the remaining ingredients: oil, vanilla, milk, sugar and chocolate chips. Mix until you get a thick batter that you can roll into balls. Divide the dough into balls of the same weight (around 25g each) and place them on the prepared baking tray (I suggest baking 6 cookies at the time since they will spread so you need some space around them). Bake for about 9 minutes (they are still very soft in the middle but it's okay since they keep cooking outside the oven; if some cookies lost their shape during the cooking process you can now reshape them with a rounded cookie cutter!) As soon as they come out of the oven garnish the surface of the cookies with candy chocolate buttons and marshmallow eyes. Let them cool on the baking sheet before moving them on a serving plate. Melt a small quantity of chocolate in the microwave or on a double boiler and draw funny eyes shapes on the Nilla Banana Pudding cereal (marshmallow bites) with a toothpick. Enjoy :) RECIPE NOTES: I used lactose free milk but feel free to use whatever milk you have on hand, plant-based or not. You can use milk or dark chocolate or even chocolate spread to draw the monster eyes on the marshmallow bites. If you want to make them in advance you can refrigerate the dough balls for a day or so or even freeze them for a later use. I adapted the recipe from Chocolate covered Katie . RECIPE CARD: If you make it let me know! :)

Chocolate chip Pumpkin Pie

Chocolate chip Pumpkin Pie

Happy Sunday!! Today I'm here to share a reinterpretation of the super classic Pumpkin Pie. This version has a super delicious Chips Ahoy!® Cereal crust and some more chocolate chips in the filling, it's almost like a pumpkin chocolate chip cookie 😍😍 Funny story: I wanted to make an Halloween decoration on the cake so I got my sister to print a pumpkin to make a stencil and I ended up with my pyjamas covered in powdered sugar 😅 oh well, it was worth it!!! 😂😂 Check out the recipe below this picture and give it a try, it's super yummy😋 INGREDIENTS: --- CHIPS AHOY CRUST --- 150g Chips Ahoy!® Cereal 80g melted butter --- FILLING --- 1 can sweetened condensed milk (397g) 2 eggs 425g pumpkin puree* 1 teaspoon cinnamon 1/2 teaspoon ginger 1/4 teaspoon nutmeg 1/2 teaspoon salt 100g dark chocolate chips --- TOPPINGS --- confectioners sugar (optional)* DIRECTIONS: Preheat oven to 425°F (200°C) and line a 22cm tart or pie dish. Put Chips Ahoy!® Cereal in a food processor and pulse a few times until the cereal turn into powder. Melt the butter in the microwave or on the stove and mix it with the cereal powder until you get the consistency of wet sand. Press this mixture into the bottom and the sides of the dish to create the pie crust. Place the crust in the freezer while making the filling. Make the filling: whisk pumpkin puree, sweetened condensed milk, eggs, spices and salt in a medium bowl until smooth. Fold in chocolate chips with a spatula. Pour the cream on the Chips Ahoy!® Cereal crust and bake 15 minutes. Reduce oven temperature to 350°F (180°C) and continue baking 35 to 40 minutes until the surface looks set and the borders are golden (cover the surface with foil to prevent the pie to darken too much). Leave the cake in the oven with the door open for 30 minutes and then, when at room temperature, place in the fridge to chill for at least 3 hours or overnight. Garnish with confectioners sugar or whipped cream right before serving. Enjoy :) RECIPE NOTES: To make pumpkin puree I just roasted in the oven about 600g of pumpkin and then I put it in the blender to make a puree. If you garnish the pie with confectioners sugar as I did keep in mind that the sugar will be absorbed and disappear in 15-20 minutes. I have adapted the recipe from here. RECIPE CARD: If you make it let me know! :)

Witches' hats with Trix Trolls Cereal

Witches' hats with Trix Trolls Cereal

Another spooky recipe idea for this Halloween? Here it is: Witches' hats with Trix Trolls Cereal!! I covered some waffle cones with dark chocolate and sprinkles, filled them with Trix Trolls Cereal and place them on top of Oreo cookies. This is a super easy recipe that you can customise in a thousand ways, but in any case it's super fun!! I mean, I know this kind of activity is usually for kids but I'm 31 years old and I still enjoy it very much 😂😂 Check it out below this picture and make it too!! INGREDIENTS: Dark Chocolate Waffle Cones Trix Trolls Cereal* Oreo Cookies** Raspberry jam decorative pen (optional) Sprinkles (not pictured) DIRECTIONS: Melt dark chocolate in a double boiler on the stove and let it cool for about 2 minutes. Dip waffle cones in chocolate and cover with sprinkles. Let it cool at room temperature or in the fridge until set. Fill the cones with Trix Trolls Cereal. Split Oreo cookies in half, dip the foot of the cone in chocolate again and glue it to the cookie half to create a hat. Create a string at the foot of the hat with Raspberry jam decorative pen (if using) and place a marshmallow bite in the middle. Let it set in the fridge for about 30 minutes or at room temperature for a few hours. Enjoy :) RECIPE NOTES: *I've used Trix Trolls Cereal but of course you can use any kind of cereal you like here. **I've used Spooky Oreos here but any other chocolate cookie will do. Store them at room temperature or in the fridge in an airtight container for a few days. RECIPE CARD: If you make it let me know! :)

3-eyed Monster muffins

3-eyed Monster muffins

Spooky season is back! 😍 And this is my first cereally recipe idea to celebrate: 3-Eyed Monster Muffins!! They are naturally green, not overly sweet and super easy to make: you just need a blender. I got the inspiration from Amy and I think they make just the best treat for both kids and adults. What are they made of? Read the recipe below this spooky picture to find out 😄 INGREDIENTS: 1 small ripe banana 30g baby spinach 85g cup milk (dairy or nondairy) 45g honey* 1 tablespoon (14g) melted and cooled butter (OR neutral oil OR plain yogurt) 1 egg 1/2 teaspoon vanilla extract 45g rolled oats 1/2 teaspoon baking soda pinch of salt 56g whole-wheat flour Dark chocolate chips* --- TOPPINGS --- 20g Dark Chocolate Nilla Banana Pudding cereal (marshmallow bites) DIRECTIONS: Preheat oven to 350°F (180°C) and prepare your muffin tin with 6 paper or silicone cups. Place all ingredients into a blender except the flour and chocolate chips. Blend until very smooth, stopping to scrape down the sides of the bowls as needed. You want the greens to be very finely blended in so the batter is green, as if you were making a smoothie. Pulse in the flour just to combine, or pour the "smoothie" into a bowl and stir the flour in gently. Finally fold in chocolate chips and mix briefly with the spoon to combine. Transfer the batter into the prepared muffin tin. Bake for about 20 minutes or until a toothpick inserted into the center of the muffins comes out clean. Let them cool completely before decorating. Make marshmallow eyes: melt a small quantity of dark chocolate in the microwave or on a double boiler and draw funny eyes shapes on the Nilla Banana Pudding cereal (marshmallow bites) with a toothpick. Use the remaining melted chocolate to glue the marshmallow eyes on top of the muffins and draw their mouths with a toothpick. Enjoy :) RECIPE NOTES: You can use maple syrup or agave instead of honey but for all the possible swaps I suggest you go check out the original recipe. I didn't weigh the amount of dark chocolate I put in, you can adjust it to your taste or even omit them altogether. I adapted this recipe from here. RECIPE CARD: If you make it let me know! :)

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