As I’m sitting here getting myself in writing mode I’m thinking… HOW is it already MAY 4th?! Seriously. We are over 1/3 of the way through 2016 and it was literally a BLINK for me.
I am starting to realize that time goes faster the older you get (I turned 30 in March.. eish!) but I think the first bit of this year also flew by because I was working away on an exciting endeavour…
Yep, I’m going to leave you hanging. Sorry, that’s kind of mean I know, but don’t worry you’ll find out what I’m talking about soon enough. Stay tuned!
So anyways, the reason I was thinking specifically about the date is because tomorrow is MAY 5th …and what is so special about the 5th of May? Well… it’s Cinco (Five) de (of) Mayo (May)! This is a yearly celebration in Mexico to celebrate the Mexican army’s unexpected victory against the French in the 1800’s (and that’s our history lesson for today).
Now what does that have to do with the blog, and more importantly, food? Cinco de Mayo marks a celebration for Mexico including all things Mexican… which includes amazing Mexican food. That makes me happy because I love Mexican food. You’ll have found this out if you read my post this past Sunday (if you missed it click here).
First of all, I want to make clear that I am by no means talented enough to create real traditional Mexican fare, but I am often inspired by Mexican flavours and dishes including the famed churro (which actually, after some research I found is more predominant in Spain, but also is made and enjoyed in Mexico).
The sweet classic churro flavours of cinnamon and sugar are what inspired me to create these “churro” mini muffins. I made them by adapting an old recipe I have on the blog that I made for Cinco De Mayo years ago (Churro Donut Holes), and the re-purposing of this old recipe worked out wonderfully for these muffins.
Traditionally churros are made with white flour, white sugar, cinnamon, and vegetable oil.
Then, they are deep-fried to a crispity-crisp.
They are delicious but let’s be honest, the health factor just isn’t there. Not that enjoying a good deep-fried churro once in a blue moon is a bad thing, but the plus-side for these mini muffins is that they can be enjoyed on-the-regular without the post-churro gut-ache!
For these mini muffins I stuck with omega-rich almond flour which keeps them gluten and grain-free. I also used coconut palm sugar (a low-glycemic natural sweetener) to create the sweetness for the muffins and that sugar coating that makes a churro so mouthwatering.
I used mashed banana (this could also be applesauce) for moisture and a little more sweetness, added a nice dose of cinnamon (which is actually a natural metabolism booster).
The muffins are dense, sweet, filling and delicious with that bursting cinnamon-sugar taste. While they may not be deep fried, they still taste pretty indulgent and make a great snack to ring in Cinco De Mayo this year!
Are you a churro fan? Have you made any churro-inspired recipes that are a little healthier? I’d love to hear about it in the comments below!
- 1¼ cups almond flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- 3 tablespoons coconut palm sugar
- ¼ cup mashed ripe banana or applesauce (unsweetened)
- 1 egg
- 1 tablespoon coconut oil, melted + 1 teaspoon coconut oil for muffin tin
- ½ teaspoon pure vanilla extract
- Cinnamon-Sugar Coating
- 1 tablespoon coconut palm sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon melted coconut oil
- Preheat oven to 325 degrees.
- Grease a mini muffin tin using coconut oil (should have 8 muffin cups).
- In a bowl, combine the almond flour, baking soda, salt, coconut palm sugar and cinnamon.
- Stir until thoroughly combined.
- In a separate bowl, whisk the egg, mashed banana (or applesauce), melted coconut oil and vanilla extract until smooth.
- Combine the wet mixture with the almond flour mixture until well incorporated.
- The batter will be quite thick.
- Fill each muffin cup full with the batter to fill all 8 cups.
- Bake for 15-18 minutes.
- Once a toothpick pulls clean allow the muffins to cool completely before removing from the muffin tin.
- In a small bowl combine the 1 tablespoon coconut palm sugar with 1 teaspoon cinnamon then spread over a plate.
- Brush each muffin lightly with a small amount of melted coconut oil using a pastry brush then roll in the cinnamon 'sugar' mix to lightly coat.
- Set each muffin on a plate and repeat with all the muffins.
I hope you have a wonderful Cinco De Mayo and enjoy an abundance of yummy (and healthy-ish) Mexican food!
Nutritionist in the Kitch