Eggless Banana Chocolate Chip Muffins

Eggless Banana Chocolate Chip Muffins

Let’s be real.  Shall we?  I’m not a person that enjoys fake people, fake smiles (and hellos) and fake food most of all.  How these phony things in life make us feel insecure, bored and unhealthy.  Think about it.  When a person says, “how are you?”  The general response is “good.”  Why would we bother say in passing,” well, today, I want to kick a hole in the wall due to the level of frustration I have experienced today!”  Can you imagine how that would go over???  Then there needs to be a sit down conversation as to why you would want to injure yourself and be destructive all in one setting.  Truly, don’t kick a wall, it lands you nowhere good.  🙂

What’s my “real” statement for today?  I have a love/hate relationship with bananas.  Oh they look so beautiful in the grocery store… and as I select a group, I think, “I’m going to eat these each day and be good to my body – and make the kids eat them too.”  And after two days of sitting on the counter, all of the other choices of food overrule those once lovely bananas.  Now starting to slightly spot, not looking so beautiful… but still edible.  Maybe I’ll have one today.  But no.  It never happens and so I force one of my kids to eat one, so there’s that.  Great parenting! Less guilt, right?  And then the tragedy begins, the spots darken and the odd pungent smell begins – and you know.  It’s time to make a decision.  Feel incredible guilt over the loss of a couple of dollars, or bake with them.

Most of the time, the trash can is the place those bananas go.  This year while working, I found it weight on my shoulders to have to cook with the bananas.  Cooking dinner was enough to deal with.  Baking was put on hold for the most part.  At one point during the school year, I made an executive decision to not buy them.  The counter looked barren and that brief emptiness didn’t last too long.  So, here we are.  Back to bananas on the counter again.  And this time, I forced my daughter to use a recipe and bake instead of pitching them in the trash.  She selected a recipe well, and we now have a healthy homemade breakfast ready for tomorrow!

Want the recipe?

Ingredients:

  • 2 cups all-purpose flour
  • 3/4 cup sugar
  • 1/2 cup quick cooking oats 
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup miniature semisweet chocolate chips
  • 1/3 cup Oil (I used Grapeseed Oil)
  • 3 mashed medium ripe bananas

Directions:

Heat oven to 375 degrees.  Grease a muffin pan with shortening (the recipe makes 12 muffins.)  In a large bowl, mix bananas and oil.  Add dry ingredients slowly to the wet mixture.  Add chocolate chips and mix.  Fill muffin tins 3/4 of the way.  The original recipe calls for liners, I didn’t do this, and it seemed to work out well.  Bake for 18 minutes.  Enjoy!

Read More: http://www.egglesscooking.com/banana-chocolate-chip-muffins/

Paleo Parsnip Banana Muffins

Paleo Parsnip Banana Muffin

It was time.  It was time for a season of change, and a chance to do work for God.  I have poured myself into working at the kids’ school, and found it to be very rewarding!  I also discovered some things just in the past 2.5 months:

I am fulfilled.

I am blessed.  Being able to do God’s work and be near my kids at the same time… amazing!

I have fallen into eating routines I’m not proud of, and discipline is slowly slipping.  But I am not worried; as this is normal for people when change disrupts the routine.  Things will fall back into place accordingly.

I miss cooking and baking.  It is something I continue to do to feed our family, but experimenting with recipes has seemed like a burden… until now.

I’m thankful.  God has given me new vision on how hard it is to work, eat well, exercise, clean the home, be a parent, be a wife, and seek balance in life (and not in that order!) This insight has provided me a chance to see how I can help you even further to balance work and home and still eat well.

Paleo Parsnip Banana Muffins (Recipe slightly adapted from Paleo Newbie Recipes)

Personal thoughts:  This recipe below takes time. Prepare this on a Saturday or Sunday and freeze the muffins until ready to consume.  Muffins came out beautifully, and I was not disappointed! I completely recommend this recipe, and that it is sound.

Messy factor?  Medium Level. Lots of bowls, cups, measuring devices were used.  (But nothing out of the ordinary for me, and I can easily toss into the dishwasher.)

Dry Ingredients:

  • 1 1/4 cup almond flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tbs cinnamon
  • 1/2 tsp allspice

Wet Ingredients:

  • 3 eggs – whisked
  • 2 bananas – mashed
  • 1/2 cup almond butter
  • 1/3 cup raw honey
  • 1/4 cup coconut oil
  • 1 tsp vanilla extract

Fold In:

  • 1 cup grated parsnips
  • ¼ cup chopped walnuts

Yields:

  • Makes 12-14 muffins

 

Method:

Preheat oven to 350 degrees. Line muffin pan or use a silicone muffin tray. Combine dry ingredients in one bowl and wet ingredients in another bowl. Mix together, and set aside. Using a food processor (grater attachment) grate up 2 parsnips (about 1 cup.) Fold in parsnips and walnuts. Pour batch into a large measuring cup to help with pouring into muffin tins. Bake for 22-25 minutes. Delightful!!

Paleo Parsnip Banana Muffin

Chocolate Avocado Muffins

Healthy cupcakes

If you want to get your kids to eat a better version of muffin, try this wonderful recipe out!  I have, and can say while they are not overly sweet, they are a great guilt-free treat!  I can satisfy my sweet tooth and not watch my waist line “pudge” out just by taking a bite.  This recipe falls in line with my road to healthier eating because of the ingredients chosen within.  Real food!  And to top it off there is no oil in this recipe – thank you avocado.

What a sneaky way to get your kids to eat well!  I tested this recipe out on the kids and they did not know that the avocado was in the recipe, but they did notice it had a taste to it that was different than if you were to make it with oil.  Also, this recipe was made with whole wheat flour, maple syrup and applesauce.  No sugar, egg or or AP flour please.

If you want to kick it up and make it vegan, by all means, this can be adjusted easily.

I hope you enjoy this recipe!  If you find it needing a little something, add some spices in the batch like cinnamon or all-spice to give it a kick.

Chocolate Avocado Muffins (adapted from Live.Learn.Love.Eat)

Ingredients: 

  • 1 medium avocado – ripe
  • 1/2 cup pure maple syrup
  • 1/2 cup unsweetened cocoa powder
  • 3/4 cup organic 1% milk
  • 1/4 cup natural applesauce
  • 1 tsp. pure vanilla extract
  • 2/3 cup dark chocolate chips
  • 1-1/2 cup whole wheat flour
  • 1 Tbsp baking powder
  • 1/4 tsp sea salt

Directions:

Preheat the oven to 350 degrees.  Line muffin pan with 12 paper liners.  In a food processor, blend the avocado, maple syrup, cocoa powder, milk applesauce and vanilla.  Stir in chocolate chips by hand to the batch.  In a separate bowl, combine the flour, baking powder and the salt.  Combine the wet ingredients to the dry, and mix.  Spoon in batter into paper liners 3/4 way.  Bake for 18-20 minutes.  Test with toothpick to see when completed.  The batch will be heavy and cake-like.

Makes 12.