Chocolate Peanut Butter and Banana Muffins (GF & DF) 100 Cal.

For the record; I love gluten and dairy. The reason I made these was purely because the person I was making them for can’t have either. Not that I think you can’t make good stuff without dairy and gluten, but when it isn’t naturally supposed to be that way it can be surprising and these were actually pretty great.

I’ve been getting on a honey and coconut kick lately. I love sugar, but only in moderation. As I’ve gotten older I’ve had a harder time with sweets in general so if I can sweeten something with honey I will.

As I said I made these muffins for someone. My husband and I were invited to a spring feast at my boss’ house and I offered to bring dessert. After a bit of research I found this recipe.

The recipe I originally consulted used a blender, but I’ve already busted one hand mixer and one blender (one because of peanut butter) so I decided to not risk it. Here is my version of the recipe.

INGREDIENTS:

1 medium/large ripe banana, peeled
1 large egg
1/2 cup creamy peanut butter (I used the Costco Kirkland brand natural peanut butter)
1/3 cup unsweetened natural cocoa powder
3 tablespoons honey (agave, brown rice syrup, or maple syrup may be substituted)
1 tablespoon vanilla extract
1/4 teaspoon baking soda
pinch salt, optional and to taste
heaping 1/2 cup mini semi-sweet chocolate chips + more for sprinkling muffin tops (optional if you can’t find gluten/dairy free)

DIRECTIONS:

  1. Preheat oven to 400F. Prepare muffin pan (either mini or regular) by spraying very well with cooking spray or grease the pans; set aside.
  2. To a large mixing bowl, add first 8 ingredients, through optional salt, and mix until smooth and creamy.
  3. Add heaping (optional) 1/2 cup chocolate chips and stir in by hand.
  4. Using a tablespoon or small cookie scoop, drop rounded 1 tablespoon mounds into prepared pans. Each cavity should be filled to a solid 3/4 full.
  5. Sprinkle each muffin with a generous pinch of chocolate chips if you like.
  6. Bake for 8 to 12 minutes, or until the tops are set, domed, springy to the touch, and a toothpick inserted into the center comes out clean, or with a few moist crumbs, but no batter. That’s a large range with baking time and I find with medium bananas, there’s less batter, the cavities are less full, and 8-9 minutes is about right. Watch closely, especially if you are using a mini muffin pan.

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These are great to eat with milk or something like it because they are a bit thick (but fairly fluffy considering they’re flour-less).

With chocolate chips these are even better, but I’ll leave that up to you. For the party i went to I made both just in case there were people there that wanted an option (I know I did).

I hope you enjoy!

Strawberry Sorbet

I don’t know about all of you-but sometimes dairy ice cream isn’t as good as non-dairy.
Ok ok! You can disagree. I love Tillamook Mudslide just as much as the next girl, but a bit of fruit never killed you. I haven’t tried making a chocolate one yet, but believe me I will.

Strawberries were on sale at the store so I went ahead and bought some and decided to make a sorbet out of it.

Here is the recipe.

It was actually super easy and it works for any fruit you can think of that would be good in a sorbet. Honestly.

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The syrup was really easy. Which I suppose is why they call is Simple Syrup. Heh heh.

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I went with the strawberry lemon recipe, which they will recommend in most recipes because the lemon juice and zest will help balance out the sugar.

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The recipe I used also sifted out the seeds and bigger chunks that the blender didn’t get, but I’m not very picky. However that won’t help make it very smooth.

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I put it in a nice glass storage container and popped it in the fridge, I had a lot of sorbet so I had to use two.

Speaking of smooth though, after I made this one I found a site that shows you how to get it that way. Here you go.

I’ll have to try it sometime.
But in the meantime it turned out really great and the best part of sorbet is you can re-freeze as much as you want.

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This lasted me forever and it tasted great. Next time I’m making the chocolate. I finally found a recipe. 🙂

Toodles!