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.
- 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!
- 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
- 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!