3 minute read
Kids Can Cook Wining Recipe
Milora’s Unbelievable Breakfast Banana Muffins Milora, age 12
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I choose this recipe because they are unbelievable muffins. They are gluten-free, moist, soft, and fluffy. They are perfect for breakfast without the frosting.
Ingredients:
1 ⅔ cups gluten-free flour (I used Trader Joe’s gluten-free flour blend) 1 tsp baking powder ½ tsp baking soda ¼ tsp salt 3 slightly brown medium bananas ⅓ cup unsweetened almond milk ¼ tsp apple cider vinegar 1 stick butter salted butter, also equivalent to eight tbsp. (Trust me, use salted butter!) ½ cup + 2 tbsp coconut sugar 2 eggs 1 tsp vanilla extract
Instructions:
1. Preheat your oven to 350 F. Line a muffin pan with silicone muffin liners. If you are using paper liners, spray them with cooking spray. 2. Mix the flour, baking powder, baking soda, and salt in a medium-sized bowl. 3. In a small bowl, mix the milk and apple cider vinegar. Let that sit for seven minutes. This will make vegan buttermilk. 4. In a medium-sized bowl, mash the bananas until it is goopy. (I know it sounds gross, but that is the best word to describe it.) Add the vegan buttermilk you just made. 5. In another medium-sized bowl, beat with an electric mixer, the butter and sugar until light and fluffy. Add in the eggs and vanilla. Turn the speed down and add in the banana mixture a little bit at a time. Once it is all in, add the flour mixture a little at a time until it is all in. If it is a little too thick, then add a little more milk, like 2 tbsp. If the batter is a little too runny, add two tbsp more of the gluten-free flour blend. 6. Put a little less than a fourth cup of the batter into each muffin cup. (There might be a little bit more batter left after you fill all of the muffin cups. 7. Place the muffin pan in the oven and cook for about 20 minutes or until a toothpick inserted in one of the muffins in the front comes out clean. (If you insert the toothpick or fork in one of the muffins in the front and it comes out clean, then that means all the muffins are done!) 8. Take the pan out of the oven, take the muffins out of the tins, and let the muffins cool. When they are cool, enjoy them with butter or chocolate frosting. You can store these muffins in the fridge or the freezer, be sure to thaw them before eating them. Oh, and they freeze well and thaw well with the frosting.
Recipe for Sugarless Chocolate Frosting
This frosting recipe will be enough for about 2 or 3, maybe 4 depending on how much you put on the muffins. You can also double or triple the recipe.
Ingredients:
5 tbsp of salted or unsalted butter 1 tbsp unsweetened almond milk 2 tbsp honey (or you can sweeten to your desired sweetness. I added a little more honey) 2 tbsp unsweetened cocoa powder
Instructions:
With an electric mixer, beat all ingredients. Be sure that the muffins are fully cooled before you frost a few of them. A faster way to cool the muffins is to put them in the freezer until they are no longer warm.
