Monthly Archives: December 2016

Easy Banana Muffins *

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INGREDIENTS:

  • 3 large bananas (ripe, preferably with brown spots)
  • 1/2 cup white sugar
  • 1 egg (or use egg-replace like “Neat Egg” like we did), slightly beaten
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 1/2 cups all-purpose flour
  • 1/3 cup melted butter
  • 1/2 teaspoon salt
  • chopped nuts (optional, but great) —Think walnut, cashew, peanut, etc. I used cashew, it was fantastic. **
  • Chocolate chips (optional)**

**Chocolate chips are not IC safe so please substitute or omit.

**Use unflavored nuts!  If you don’t check, you may purchase peanuts that have onion and garlic flavors in them.  Check your ingredient label.

 

Pro Tip:  if you want to save money, buy your nuts at ALDI or pay the price, literally.  I love all their nuts that I can have, but I especially love their giant, plump cashews.
DIRECTIONS:

  • Mash bananas with a fork.
  • Add sugar and the slightly beaten egg.
  • Stir in melted butter.
  • Stir in dry ingredients: baking soda, baking powder, flour, salt, nuts, and chocolate chips.
  • Put liners in your medium size muffin pans.  Spoon batter into your liners.
  • Bake approximately 20 minutes at 350* F.
  • Use a toothpick to check for doneness – also, they should be slightly golden brown.

Eggless & Milk-Free Chocolate Cupcakes * (Not IC Safe)

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moms-chocolate-cupcakes

Here’s a fantastic milk-free and eggless chocolate cupcake.  If I made this for you, you would not know it’s missing those two ingredients.  I prefer this to the ends of the Earth over a grocery store, chemical-laden, high-sugar, no-flavor cupcake!

Get this – all these ingredients are shelf stable!  They will last a long time so this means you can always whip up cupcakes or a cake within minutes without running to the store!

For me, it made 14 cupcakes.

INGREDIENTS:

  • 1 1/2 cups flour
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/3 cup cocoa powder**
  • 1/2 cup oil
  • 1 cup water
  • 1 teaspoon vanilla extract**
  • 1 tablespoon vinegar**

**Known IC irritants, tread carefully!

 

DIRECTIONS:

  1. Preheat oven to 350* F.
  2. Mix all ingredients together until moist and well blended.
  3. Pour batter in cupcake liners, in pan, and bake for 20-25 minutes at 350* F. (For me, it took at least 25 minutes!  Make sure you bake them long enough or they won’t release from liners).
  4. Let cool and frost with your favorite icing.

If instead you want to make a layer cake, double the recipe above and evenly pour into 2 round cake pans.  Increase baking time to about 35 minutes or until a toothpick inserted in the center comes out clean.