Simple Mills
I miss bread. I miss cookies. I miss muffins, cakes, cupcakes, flatbreads, crackers, pancakes. If it has gluten in it, I probably miss it. On the other hand I have found some very tasty substitutions with the Simple Mills product line. Even better the folks with no dietary restrictions in my life love the products too! This is such a bonus for me. Being able to sit down with my family and have the exact same snack, goodie, meal is priceless. Creating memories while baking is another big one for me. I have some wonderful memories of making chocolate chip cookies with my mom and sister when I was little. Now I can make Simple Mills chocolate chip cookies and eat them too!
Long before the Sisters Undercover blog began, I was making Simple Mills chocolate chip cookies and chocolate muffins/cupcakes. Of course these are for special occasions, not eating every single day or even every week, but it is so nice to have a product that I know where the ingredients have come from, they are easy to make and they taste so delicious every time.
Since starting Sisters Undercover Simple Mills has expanded their product line. They now have crackers: Rosemary and Sea Salt, Farmhouse Cheese, Sundried Tomato and Basil, Fine Ground Sea Salt. They also launched banana muffins which we will be highlighting today.
My thoughts
One of the things I love is that you can go to their ingredient page and find pretty much every ingredient they use! The ingredients in the banana muffins are Almond Flour, Organic Coconut Sugar, Arrowroot Powder, Organic Coconut Flour, Banana, Baking Soda and Sea Salt. They do a great job sourcing their ingredients and I feel good about how transparent they have been with us as consumers.
I made these three different ways. First, I made them completely according to the instructions, I use coconut oil. The second way was adding a 1/2 Cup of fresh blueberries, I tossed the blueberries in some of the dry mix and set aside. After the all ingredients were combined I added the coated blueberries into the mix and gently stirred them in. This way the blueberries don’t all fall to the bottom of the muffin. The third way I used 1/2 Cup Enjoy Life chocolate chips and 1/2 Cup chopped up pecans. First off, all three are delicious! My favorite is the chocolate chip and pecan ones. My kids favorite was the blueberry ones and my husband preferred the plain!
They are so easy to make!
It took me less than five minutes to prep the ingredients, even making these muffins three ways! The longest part was waiting for the coconut oil to go from solid to liquid form and getting everything out of the cupboards! I follow the instructions exactly and time in the oven and they are on the money.
I have tried many recipes and although good, none delivery on flavor, ease of making and consistency like these Simple Mills, Banana Muffins. There is no contest. Honestly, well done Simple Mills, I cannot rave about their products enough.
My son had a birthday yesterday and these banana muffins with chocolate chips were his request for a snack to bring to his classroom to celebrate. A mini chocolate chip banana muffin and a little fruit cup and the kids loved it. Better yet the kids in the classroom that usually feel excluded from eating the treats brought into the classroom were able to have these as well. Bonus!
These baking mixes are available at Whole Foods and Target. The crackers are available at Whole Foods, Sprouts and Wegmans. All items are available online via the Simple Mills website, Amazon and Thrive and One Stop Paleo Shop. Simple Mills also came out with frostings recently, can’t wait to try those!
Look for more of my reviews on Simple Mills coming soon (pumpkin muffins!), just in time for the holidays!
2 comments
Hi! I was wondering how long you baked the mini muffins for and at what temperature?
Thanks!
Hi Anisha, 350 degrees F for about 20 minutes does the trick for me. I usually check at about 15 minutes to see if a toothpick comes out clean. Let us know how they turn out for you.