Makes about 4 to 4 1/2 dozen cookies Preheat the oven to 350 F INGREDIENTS 1/2 cup soft butter 1 cup peanut butter 3/4 cup white sugar 1/2 cup brown sugar 1 egg 1 tablespoon milk 1 teaspoon vanilla extract 1 1/4 cup all-purpose flour 3/4 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon […]
Archive for August 2014 | Monthly archive page
Preheat the Oven to 425 Degrees Fahrenheit INGREDIENTS: 2 cups all purpose flour 3 tsp baking powder 1 tsp salt 1/3 Cup and 1 tbsp shortening 2/3 cup milk 1/4 cup brown sugar 1 tsp cinnamon DIRECTIONS Sift together flour, baking powder and salt. With a pastry cutter, finely cut in the shortening until crumbly. […]
These muffins are sweetened with maple sugar and contain a dose of healthy fats from the avocado! In addition, it uses coconut oil as a substitute for an unhealthier option such as butter and almond milk as a healthy alternative to dairy milk! They’re perfect to go with your midday caffeine fix, as the dash of espresso makes them a great to have with a good cup of coffee.
INGREDIENTS
- 1 1/2 cups whole wheat (White, or wheat-free) flour
- 1/2 cup cocoa powder
- 1 tsp baking powder
- 3/4 tsp baking soda
- 1 tsp espresso powder or ground coffee beans
- 1/4 tsp salt
- 1 ripe avocado, pitted & peeled
- 2/3 cup maple syrup (the real stuff)
- 3/4 cup almond milk
- 1/3 cup coconut OIL
, melted - 1 tsp pure vanilla extract
- 1/2 cup dark chocolate chips
- Preheat your oven to 350*F. Prepare your muffin tin by greasing with non-stick cooking spray or baking liners.
- In a large bowl, whisk together whole wheat pastry flour, cocoa powder, baking powder, baking soda, espresso powder and salt. Set aside.
- Measure the coconut OIL and melt in the microwave for 30 seconds. In a food processor, puree the avocado, maple syrup, melted coconut oil, almond milk and vanilla extract until smooth.
- Make a well in the dry mixture and add the wet mixture to the dry mixture. Stir together with a wooden smooth until just combined. Fold in chocolate chips.
- Scoop the batter into the muffin tins and bake for 15-20 minutes until the tops are slightly cracked. Remove from the oven and do not remove from the muffin tins for an additional 15 minutes to let them cool.
- Keep stored in an air-tight container. You can also keep them stored in the fridge, like we had to do once our place became too humid. They taste fantastic cold!
This came out super moist, sweet and perfectly delicious! A healthy take on a classic banana bread.
INGREDIENTS
- 3 ripe bananas, mashed
- ⅔ cup applesauce
- ⅓ cup plain Greek yogurt
- 2 eggs
- 1/2 cup honey
- 1 cup white whole wheat flour
- 1 cup all-purpose flour
- ¾ tsp. salt
- 1 tsp. baking soda
- 1 tsp. vanilla
- 1/2 cup mini dark chocolate chips
DIRECTIONS
- Preheat your oven to 325º F and grease a 9×5 loaf pan.
- Combine bananas, applesauce, yogurt, eggs and honey in a large mixing bowl. Add flours, salt, baking soda and vanilla. Stir just until combined. Fold in the chocolate chips.
- Pour the banana mixture into the loaf pan and bake for about 60-85 minutes. If you use two smaller pans, the cook time will need to be adjusted. It will probably take around 45 minutes.
- Use the toothpick method to check and see if it’s cooked in the middle. Cool on rack and then remove from pans. Slice and enjoy!