The post WFPB Banana Nut Muffins appeared first on ColorMeKevin.com.
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These muffins are a winner! I made these for a group of omnivores and everyone loved them. If you’re looking for a good, solid WFPB Banana nut muffin recipe, look no further, this is it!
Note: These are better the next day!
See original recipe here.
Ingredients
3 large overripe bananas (make sure you have 1-3/4 cups) - 390g
1/4 cup maple syrup (or honey or other sweetener of choice) - 75g
1/4 cup milk of choice - 75g
2 tsp vanilla extract
1 cup whole wheat flour (or 4-4.25oz Oat Flour) - 163g
3/4 cup almond flour (makes them fluffy and tender. Replace with whole wheat if you don't have this) -88g
1/2 tsp baking soda - 2g
2 tsp baking powder -9g
1/2 tsp salt - 2-3g
1 tsp cinnamon - 2g
1/2 tsp ground nutmeg
1/2 cup mini dark chocolate chips, optional
1/2 cup chopped walnuts, optional -67g
Instructions
- Grease muffin pan (or use silicone pan), and preheat the oven to 325 degrees. In a large bowl, break up the bananas and mash with a fork until as smooth as possible. Make sure this measures at least 1-3/4 cups).
- Stir in syrup, milk and vanilla. Stir until well-combined.
- Add dry ingredients to a single bowl and combine. Add dry ingredients to banana mixture. Do not over-stir. Add chocolate chips and/or walnuts if desired.
- Fill greased muffin cups 3/4 full. Makes 12 large muffins or 24-30 mini muffins. Sprinkle tops with oats and crushed walnuts if you'd like to be fancy...
- Bake for 25 minutes, or until firm to the touch. (Bake mini muffins for about 12 minutes)
- Store in an airtight container.
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Connie and I were trying to decide what to do with some extremely brown bananas. My first go-to would be banana nut bread, but with egg, oil and butter, we set out to find another option. Well here it is! We’ve reduced the sugar, eliminated the oil, and there is no dairy. The result – a pretty great banana bread! Enjoy!
Ingredients
3 medium bananas, smashed
1 cup unbleached flour
1 cup oat flour
1 cup sugar
5 heaping tbsp unsweetened apple sauce (substitute for 8Tbsp Butter & 1 Tbsp milk)
2 tsp cinnamon
1 tsp baking powder
1 tsp baking soda
1-½ cups walnuts, chopped
1 tsp salt (optional)
1-½ cup raisins (optional)
Chia Seed Mixture (egg substitute) - 2 tbsp chia seed, 6 tbsp of water - let sit for 15 minutes (until thick), & stir.
Instructions
Preheat oven to 325-350 (DT’s electric over should be 350)
Mix all ingredients together. Pour mixture in 1 loaf pan.
Bake for 18-22 minutes, or golden brown. We baked for much longer than the 20 minutes, and had to cook some more.
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Theresa, part of my work family, makes the most amazing double chocolate cake. It’s light and fluffy – Just chocolaty enough. When I asked her for the recipe, she admitted it was a Better Homes & Gardens recipe, but I don’t care! As far as I’m concerned, it’s her’s.
Ingredients
1-2/3 cups all-purpose flour*
1 cup packed brown suagr or granulated sugar
1/4 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/3 cup vegetable oil
1 teaspoon vinegar
1/2 teaspoon vanilla
1/2 cup semi-sweet chocolate chips
Instructions
Heat oven to 350. Mix flour, brown sugar, cocoa, baking soda and salt with a fork in ungreased square pan, 8x8x2 inches. Mix in remaining ingredients except chocolate chips. Sprinkle chocolate chips over batter. Bake until wooden pic inserted in center comes out clean, 35-40 minutes. Sprinkle with powdered sugar if desired. *Do NOT use self rising flour for this recipe. ****Cake can be mixed in bowl if desired.
Notes
Chocolate-Cherry Cake: Omit water and chocolate chips. Stir 1/3 cup chopped almonds into flour mixture. Mix 3/4 cup water and 1/4 cup maraschino cherry syrup. Stir in syrup mixture and 1/4 cup chopped maraschino cherries with the remaining ingredients.
Chocolate Spice Cake: Stir 1-1/2 teaspoonsground allspice into flour mixture.
Pumpkin Cake: Omit cocoa, vanilla & chocolate chips. Stir 1 teaspoon ground allspice into flour mixture. Decrease water to 1/2 cup. Stir in 1/2 cup canned pumpkin pie mix with the remaining ingredients.
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My mom LOVES shortbread cookies. This recipe did not disappoint her. The almond gives a great flavor and the texture of these is incredible. I always err to the side of under-baking.
Ingredients
1 cup butter, softened
2/3 cup white sugar
1/2 tsp almond extract
2 cups all purpose flour
1/2 cup seedless raspberry jam
1/2 cup confectioners sugar
3/4 tsp almond extract
1 tsp milk
Instructions
Preheat oven to 350F in a medium bowl, cream together butter and white sugar until smooth. Mix in 1/2 tsp almond extract. Mix in flour until dough comes together. Roll dough into 1-1/2" balls and place on ungreased cookie sheets. Make a small hole in the center of each ball, using your thumb and finger, and fill the whole with preserves. Bake for 14-18 minutes in preheated over, or until lightly browned. Let cool 1 minute on cookie sheet.
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Another of my Aunt Dorothy’s Holiday Cookie recipes. This is a basic spritz that you can flavor with orange, almond, cinnamon, etc.
Ingredients
3/4 cup butter
3/4 cup sugar
1 large egg
2tsp.Vanilla (or orange, lemon, etc)
2 cups flour
1/4 tsp baking powder
1/4 tsp salt
Instructions
1st beat together
- 3/4 cup butter
- 3/4 cup sugar
Then add-
- 1 large egg
- 2tsp.Vanilla (or orange, lemon, etc)
Mix All dry ingredients:
- 2 cups flour
- 1/4 tsp baking powder
- 1/4 tsp salt
Add dry ingredients to butter & mix. Bake at 350 for 8-12 minutes
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]]>The post Aunt Dot’s Peanut Butter Cookies appeared first on ColorMeKevin.com.
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There are so many wonderful memories of Aunt Dorothy (AKA Aunt Dot) She was a very sweet, loving woman – soft spoken and positive. I remember going to her house with my mom and grandma. The ladies would all sit around and have tea an cookies. During the holidays, she would always make her famous cookie press cookies. She’d make peanut butter, a basic spritz, and I think the other was similar to a snicker doodle. Well here is the recipe she gave me for the peanut butter. I hope you enjoy!
Ingredients
1 Cup Butter or margaine (Aunt Dot uses Margarine)
1 Cup breamy peanut butter
1 cup Granulated Sugar
1 Cup Firmly Packed Brown Sugar
2 Large Egss
1tsp Vanilla
3 cups All Purpose Flour
1tsp Baking Powder
1tsp Baking Soda
1tsp Salt
Instructions
- First, mix butter and peanut butter
- 2nd add sugars to butter mix
- then vanilla
- Mix Dry ingredients, then spoon into butter
- Bake 8-12 minutes @350 degrees. As soon as edges get golden, take out.
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I found this recipe a few years back in the October/November publication of Cooking Light Magazine. It had a little bit too much “spice” for me, but other than that, the bagels were delicious and much healthier than normal bagels. I’m publishing the recipe exactly as it was published in the magazine, but be aware I cut back on the allspice, clove and nutmeg. I also don’t use a bread machine, I make my dough in a kitchen aide mixer with a dough hook.
Here is a link to the website. http://www.tasteofhome.com/healthy-cooking-magazine/bagel-recipes
Ingredients
2/3 cup plus 2 tablespoons water (70° to 80°), divided
1/2 cup canned pumpkin
1/3 cup packed brown sugar
1 teaspoon salt
1-1/2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
3 cups bread flour
1 package (1/4 ounce) active dry yeast
1 egg white (omit this to be vegan - you can brush with water & agave nectar mix)
1 tablespoon cornmeal
Instructions
- In bread machine pan, place 2/3 cup water, pumpkin, brown sugar, salt, spices, flour and yeast in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
- When cycle is completed, turn dough onto a lightly floured surface. Shape into nine balls. Push thumb through centers to form a 1-in. hole. Stretch and shape dough to form an even ring. Cover and let rest for 10 minutes; flatten rings slightly.
- Fill a Dutch oven two-thirds full with water; bring to a boil. Drop bagels, two at a time, into boiling water. Cook for 45 seconds; turn and cook 45 seconds longer. Remove with a slotted spoon; drain on paper towels.
- Whisk egg white and remaining water; brush over bagels. Coat a baking sheet with cooking spray and sprinkle with cornmeal. Place bagels 2 in. apart on prepared pan. Bake at 400° for 15-20 minutes or until golden brown. Remove to wire racks to cool.
Notes
Yields 9 servings. 1 bagel equals 180 calories, trace fat (trace saturated fat), 0 cholesterol, 273 mg sodium, 40 g carbohydrate, 2 g fiber, 6 g protein.
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Aunt Dot’s birthday cake was always something people looked forward to. It was a delicious yellow cake, topped with fresh buttercream. My opinion is that REAL buttercream or cream cheese frosting are the only types of frosting that should ever be used on a cake. Aunt Dot always made this in a single deep cake pan as a two layer cake. My modification is to cook it in two 9″ cake pans, and then cut those in half to make a four layer cake. I do a layer of cake, a layer of raspberry jam, a layer of cake, a layer of buttercream frosting, a layer of cake, a layer of raspberry jam, a layer of cake and then frost the whole cake with buttercream.
Ingredients
1 cup butter or margarine, softened (Aunt Dot preferred margarine..I use butter)
2 cups sugar
3 cups cake flour (Swans Dawn, or Soft-as-Silk)
3 tsp baking powder
1/2 tsp salt
4 eggs
1 cup milk
1 tsp vanilla extract
1/2 tsp almond extract
Instructions
- Preheat Oven to 350
- Line bottom of cake pan with wax paper and grease
- Mix flour, salt and baking powder together
- Add vanilla and almond to the cup of milk
- Beat butter and sugar together
- Add eggs to butter mixture and beat
- Alternate adding the flour mix and the milk mix while mixing. (start and end with flour)
- Bake 25-30 minutes
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