These Skinny Chocolate Fudge Banana Weed Muffins are incredibly light and contain no butter or oil!
So how are they a true weed edible you ask? The secret is in the sugar. Literally!
Made with whole wheat flour, your muffins will still stay and taste fudgy and perfect – like nothing is missing at all.
What Ingredients Do I Need?
Start with some of the saddest looking bananas you’ve ever seen – brown speckles, and yes – practically black.
Then, we’ll pair the super ripe bananas with apple sauce to replace what you would normally use – butter and oil.
Applesauce will help maintain the shape, consistency and flavour of the muffin guaranteed.
The uglier the banana, the better the flavour and texture you’ll be able to enjoy!
Is A Skinny Recipe Easy?
If ease is what you want, then ease is what you will get! The batter comes together in about 5 minutes, and the muffins take only 20 minutes or so in the oven.
The taste remains no matter what, and it’s low in fat which is why it’s called ” skinny “.
How Do I Make Cannabis Sugar?
Just in case you haven’t made it before, it’s relatively easy and stores well when put into a seal-tight container somewhere dark and dry.
Here’s how:
Cannabis sugar requires a couple more steps and takes a little longer from start to finish than cannabis butter. The pro of making cannabis sugar is that you could safely store your cannabis sugar for long periods of time.Just like cannabis butter, you will need to decarb your cannabis prior to infusing it. And if you like a more potent infusion, you want to infuse your cannabis with high proof alcohol up to 2 weeks. But in this recipe we will show you how to do it quicker, if you don’t have that time.Since we are not infusing the tincture for 2 weeks, we need to boil off the remaining solvent in the tincture. This process needs to be done in a safe environment, preferably outside far away from any stove sparks or anything else that can trigger a fire. A rice cooker is a safe way to do it.Once your cannabis sugar is ready, you can use it any Thanksgiving recipe that requires sugar in it.
Crush the plant material using a stick of clean, untreated wood or any other similar device.
Continue to crush the cannabis, while adding 1/2 cup solvent until the plant material is completely covered and soaked. Stir the mixture for about three minutes. As you stir the mixture, the cannabinoids will begin dissolving off the plant into the solvent.
Strain the solvent mixture into another bucket. At this point, you have stripped the material of about 80% of its THC.
Repeat this process for the second wash. Again add 1/2 cup solvent to the plant material and work for another three minutes to extract the remaining THC.
Strain this new solvent mix into the bucket containing the first mix that was previously separated.
Discard the twice washed plant material.
Pour the solvent mixture through a cheesecloth or fine filter into a clean bowl.
The solvent is highly flammable, so boil the solvent off in a safe environment. A rice cooker is a safe way to do it. And prefferably outside, far away from any sparks or heating elements.
Continue to reduce the liquid until you have roughly 1/2 cup liquid left.
Now combine your sugar and 1/2 cup tincture and mix well.
let this mixture air-dry overnight.
Using a solid object, like a bottle, can or the bottom of a glass, crush up the sugar to remove the lumps.
1cupsemi sweet chocolate chipsplus more for topping if you like
Instructions
Preheat the oven to 375°F. Line a muffin tin with baking cups. Set aside. In a large bowl mash the bananas with a fork. Mash them very well – no big lumps.
Sift the flour, cocoa powder, salt, baking soda and baking powder into the wet ingredients. Lightly mix to combine. Fold in chocolate chips. The batter will be a little chunky
Divide the batter between the 12 muffin cups – fill them all the way to the top. Bake for 18-20 minutes or until a toothpick inserted into the middle comes out clean. Allow muffins to cool for 3 minutes, then transfer to a wire rack to cool completely.
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Steph Van De Ven
I am a prof writer/blogger & love my daily dose. I'm Canadian-Dutch, a horse owner, and love exploring new CBD & THC recipes, trends & products to share with you! #Cannadish
