Sensible Recipes for Sensitive Diets
This website was created because I believe that eating well is the best revenge against food sensitivites. I
want to share the sensible, simple, down-to-earth recipes that I've created and have discovered over
the last several years of cooking and baking for a child with multiple food sensitivities, with others who may also be affected by food sensitivities and allergies in their families. Enjoy!
Wednesday, March 13, 2013
Banana Muffin Recipe (Vegan)
Sam can eat bananas on a limited basis now, so I've started making my banana muffins again. These muffins are egg-free, dairy-free, and are very moist and delicious. They are great for breakfast, snack, or any time of day.
Banana Muffin Recipe
2 cups unbleached flour
2/3 cup sugar
1 tsp baking soda
1 tsp salt
1/2 tsp allspice
1/4 tsp nutmeg
2 extra ripe bananas
2/3 cup water
1/2 cup vegetable oil
1 tsp vanilla
Sugar in the Raw
Preheat oven to 375 degrees. Mix dry ingredients together in a medium mixing bowl. Peel the bananas and put them in a separate bowl. Use a fork and mash them until they become a puree, as smooth as you can get (some small chunks are OK). Add the wet ingredients and mix throroughly. Spray a muffin tin with non-stick cooking spray and pour the batter in. Top with a sprinkling of Sugar in the Raw. Bake for 20 minutes. Makes 12+ muffins.
If you want to make Banana Bread instead of muffins, pour the batter into a loaf pan sprayed with non-stick cooking spray, sprinkle on some Sugar in the Raw, and bake it at 375 degrees for 1 hour, or until a toothpick inserted in the center of the loaf comes out clean. Let cool thoroughly before slicing. This bread and these muffins freeze well.
No comments:
Post a Comment