I’m forever inspired by plants, by different combinations of real food, and by the way the flavors and textures meld together to create satisfaction on the taste buds and in the heart. And I’m also forever inspired to use that synergy to create pleasurable and nourishing recipes for me and others.
Lately I’ve been reaching for Lion’s Mane more than usual.
Lion’s Mane: a functional mushroom traditionally valued as a nourishing tonic, and one I like folding into baking because its flavour is so mild. It is also a source of beta-glucans.
So yes, very very thankful for this one lately.
And lastly, a note of encouragement to everyone who thinks they cannot create in the kitchen:
Labeling ourselves, or putting the words “I can’t” in our everyday vocabulary, is its own kind of hindrance.
I still find it amazing how fun and playful we can all get with our foods if we just allow the creativity to come in the kitchen with us and leave those “I can’t” labels behind us.
Because trust me, I would not deem myself “the most wonderful recipe creator” by any means. But, I don’t let that stop me from my playtime and experimentation in the kitchen. And I always always encourage others to do the same. Food is remarkable. Creativity and just plain old having fun is remarkable too. And when playfulness and food fuse together…well the only way to finish the job is to enjoy your prepared foods in the community of loved ones!
So I hope this muffin recipe encourages you to experiment (what herb are you drawn to lately?), nourish yourself, and enjoy!!
Ingredients1 cup mashed cooked butternut squash 1/4 cup nut milk (I used homemade hemp) 1/4 cup unrefined coconut oil 1/4 cup unsweetened apple sauce 1 tsp. almond extract 3 flax eggs (3 tbsp. ground flax soaked in 1/3 cup water for 15 minutes) 3/4 cup green banana flour 1 tsp. baking soda 2 tbsp. Sun Potion Lion's Mane 1/2 tsp. sea salt sweetener to taste (I used 1 tbsp. monk fruit sweetener, and they were a bit savory/sweet, which I personally like....but, if you want sweeter, I'd say 2-3 tbsp., and you can use maple syrup or another sweetener of your choice too.) 1/3 chopped dried apricots 1/2 chopped walnuts 1/3 chocolate chips (I used unsweetened 100% cacao chips) |
MethodMix and mash all the wet ingredients together in a bowl - squash, nut milk, coconut oil, apple sauce, almond extract, and flax eggs In the same bowl, add all the dry ingredients (banana flour, baking soda, Lion's Mane, salt, and sweetener) & mix until combined In the same bowl, add your apricots, walnuts, and chocolate chips Mix Pour into a greased muffin tray and bake for 25-30 minutes at 375 F degrees Enjoy! |
Frequently Asked Questions
What is green banana flour?
Flour milled from unripe bananas. It bakes well in muffins and keeps this recipe grain free.
How much Lion's Mane is in a batch?
Two tablespoons of Sun Potion Lion's Mane, whisked in with the dry ingredients.
Are these muffins very sweet?
As written they are only lightly sweet — almost savoury. Use 2–3 tablespoons of sweetener if you want them closer to a dessert.
Are they vegan?
Yes — flax eggs replace the eggs, and the recipe uses nut milk and coconut oil.
These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
