There’s something about Anandamide that makes me feel particularly, and maybe irrationally, glamorous. Like soaking-in-a-clawfoot-tub-in-a-bath-of-roses-and-violets-surrounded-by-hand-painted-tiles-in-my-imaginary-casita-in-Mexico-City glamorous. Its flavor is so lush and decadent, with a slight, warming spicinesss, resulting in something undeniably and wildly comforting.
As raw cacao is the main ingredient in Anandamide, this recipe was really just waiting to be plucked from the heavens. Chocolate and banana together is a matter of destiny. Bringing Anandamide into the mix makes these the most delicious version of this classic banana muffin I have tasted. The hint of heat from its blend of spices (including turmeric, cinnamon, cayenne, cardamom and black pepper) is like an extra little embrace, making the ordinary muffin decidedly more compelling.
But the glorious union of banana and Anandamide is not about taste alone. This adaptogenic mixture, that also includes Ashwagandha, Reishi mushrooms, Mucuna Pruriens, Maca, Moringa and Astragalus, is an all-out harmonizer, bliss-maker, immunity-booster and heart-opener.
These muffins are so simple and quick to make, such a pleasure to eat and you will be left feeling as though you are soaking in your own imaginary bathtub in the elegant metropolitan city of your choosing, knowing that you are, of course, welcome to my pretend hacienda at any time. Let us all find a little luxury in unexpected places.
Banana Bliss Muffins
2-3 ripe bananas
¾ cup coconut sugar
½ cup coconut oil, melted
½ cup unsweetened applesauce
1 tsp vanilla extract
1 ¾ cups gluten free 1:1 flour
1 tbsp. Sun Potion Anandamide
½ tsp. salt (I prefer a flaky sea salt, such as Maldon)
½ tsp. baking soda
1 ½ tsp. baking powder
½ tsp. ground cinnamon
Feel free to add chocolate chips, toasted nuts, cacao nibs or whatever add-ons of your choosing! Go wild!
Preheat oven to 350° F
Combine flour, baking soda, baking powder, Anandamide, salt and cinnamon in a small bowl
Melt coconut oil by placing jar in microwave or in a warm water bath in the sink. Allow it to slightly cool
In a large bowl, add the bananas. I just mash them with a fork. Pour the coconut onto the mash bananas and mix together with a large spoon or spatula
Add the melted coconut oil, applesauce, and vanilla extract to the banana and sugar mixture. Stir gently.
Add the dry ingredients to the wet, a little at a time. Mix them together but don’t overwork
Fill the batter into your lined muffin tin—I use unbleached, compostable muffin liners by If You Care. (The batter will create 12 small-to-medium muffins)
Bake for 20-25 minutes or until a toothpick or cake tester comes out clean. Wait about 10 minutes before cooling on a baking rack.
Images by Alice York