Gluten-Free Peanut Butter Banana Muffins

How's everybody liking the return of Daylight Savings Time?

Me??  I'm loving it.

It makes me so happy to have sunlight later in the day....and it makes me nearly giddy to have a few uninterrupted minutes in the morning with my husband (and once he leaves, to myself) without my darling littlest ones pulling on my pant legs asking for vitamins or bananas or cereal or my ipod.....because they're still asleep.  :)

I currently have a bunch of quickly ripening bananas in my fruit bowl and I'm gonna make a batch of these to welcome the kiddos up from their slumber today.

When I first saw this recipe, I was seriously skeptical.
The notion that you could make legitimate muffins, that actually look and taste and feel like muffins, without any flour whatsoever just perplexed me.  It just wasn't possible.  Was it??

Curiosity got the best of me and I made a batch recently.
I could not have been more pleasantly surprised.

They're tender, moist, and even have a crumb just like regular muffins.  We kinda went crazy for them.  Even my boy who has gotten rather weary of me making "banana" muffins.  Could have been the chocolate, but whatever.

What's also awesome is how fast they go together.  Throw a few ingredients in a blender, whir it around until it's smooth and creamy, stir in a little chocolate, and bake.  Couldn't be easier.

And while we are certainly not a gluten-free family, it's pretty awesome to have some recipes that are.


Gluten-Free Peanut Butter Banana Mini-Muffins
Yield: ~ 40 mini-muffins

2 medium bananas, peeled (don't need to be over-ripe)
2 large eggs
1 cup peanut butter
4 Tbsp. honey or maple syrup
1 Tbsp. vanilla extract
1/2 tsp. baking soda
pinch salt
1 cup mini chocolate chips or chopped chocolate - optional

Preheat oven to 400° F. Prepare mini-muffin tins by lining with paper liners or spraying generously with floured cooking spray.

Place bananas and eggs into a blender and puree until smooth.  Add peanut butter, honey, vanilla, baking soda, and salt and puree again until thoroughly combined.  Add chocolate and stir by hand.

Fill mini-muffin tins 3/4 full.  Bake for 8-9 minutes, or until a toothpick inserted in the middle comes out clean or with a few crumbs.  Be sure to watch closely, as all ovens are different!
Allow to cool in pan for a few minutes - until they're cool enough to handle.
Muffins are best fresh - but can be stored in an airtight container for up to 5 days, or frozen for up to 4 months.

Note: If you used the muffin liners, some of the batter will stick to them.  If you wait until the muffins are completely cool, it will be easier to remove them.  You may still be nibbling some of the muffin off of them. :)

Source: adapted slightly from Averie Cooks

Cinnamon Almond Coconut Granola

Are you ready for Thanksgiving yet?  Got the menu all planned out, groceries purchased, and just counting down the minutes till you can stick that turkey in the oven???

Not me.

I'm still trying to plan the last kiddo birthday party of the year, which takes place this weekend.  On Monday, I'll start planning Thanksgiving stuff.

Okay, maybe I'll start planning a little earlier.  I still have to coordinate with my mom and other family members on who is making what, though.....so I can't really do too much planning yet.  I CAN tell you that I'm pretty darn sure I'll be making a Pumpkin Cheesecake for dessert - and maybe a Pumpkin Roll Cake for good measure.
Because you can never have too much pumpkin and cream cheese.

Amen.

Oh, and I can't forget, no Thanksgiving would be complete without some variation on pecan pie - I like this Caramel Pecan pie , but the traditional version works too.  Just as long as there's plenty of homemade sweetened whipped cream.  Mmmmm.  Can you tell my favorite part of the Thanksgiving feast is dessert?  

You can't tell me you're surprised.

In the mean time, there's a few meals between now and then, and one of my favorite breakfasts is granola.
 
I've been making this version for several months now and just can't seem to get tired of it.  I know there are lots fancier granolas out there, but this is simple and consistently good.  So good that my 2 year old is known to sneak the container out of the pantry and hide under the dining table, stuffing it into her face (and scattering it on the floor) as fast as she can before she gets caught.

But what's not to like?  There's coconut, chopped almonds, cinnamon, and vanilla accompanying the oats.
You can always add raisins or craisins or other goodies at the table if you like.  I usually just eat mine as is, with whole milk, of course.

Major bonus - it smells incredible while it's baking.  

Cinnamon Granola

8 cups old fashioned oats
1 cup flaked coconut
1 cup chopped almonds
1/2 cup coconut oil (I use expeller pressed, organic virgin would be great too)
1/2 cup brown sugar      
1/4 cup water
1/4 cup honey
1 T. cinnamon
2 tsp. vanilla
1 1/2 tsp. salt

Preheat oven to 300°.
Combine oats, coconut, and almonds in a large bowl.
In a medium saucepan over medium heat, combine coconut oil, brown sugar, water, honey, and cinnamon and bring to a boil.  Remove from heat and add vanilla and salt.  Pour over oat mixture and stir well to evenly coat.
Spread on 2 large rimmed baking sheets and bake for 10 minutes.  Remove from oven and stir, and rotate pans so the one from the bottom shelf is on the top and vice versa.  Bake for 10 more minutes, or until desired crispiness.

Teriyaki Chicken (Gluten Free/Dairy Free)

I am extremely thankful that we don't have any food allergies or sensitivities in my family (other than me with avocados...so weird....and unfortunate).  

However, I know there are so many families that have to deal with various issues with food and it can get so complicated.  I recently had the pleasure of making a meal for a friend from church who had just given birth to her 5th boy...and was told by the meal coordinator that they needed a dinner that was wheat-free and dairy free.

Wow.  That ruled out nearly every recipe I normally make.  I am a big believer in the value of butter....and cheese....and I love pasta, biscuits, breads.....oh, you know.  And the desserts.  Eliminating dairy and wheat leaves the options pretty sparse, unless you go to a specialty store to buy some unusual ingredients like xanthum gum or sorghum flour.  Sure can't find those at Walmart.

Anyways, I ended up making BBQ meatballs (with water instead of milk), Confetti Rice and Bean Salad, roasted green beans, and a fruit salad with strawberries, grapes, and blueberries.

Brainstorming what to make for them helped me realize that it's a really good idea to have a running list of gluten and/or dairy-free recipes from which to choose, should the need arise.

This meal definitely makes the list for me.
 
It's a really simple dinner, just requires some time chopping and cutting veggies and meat and a little time stir-frying it all.  But it comes together beautifully and was a hit with everyone in my family, including Grant's parents.  It's flavorful and slightly sweet - and the best part - all of the ingredients are nearly always in my kitchen.  So it's an easy go-to meal when plans go awry and I need a back-up, stat.

What are some of your gluten or dairy free favorite recipes?

Teriyaki Chicken (Gluten and Dairy Free)
from Angela's Kitchen

1-1/2 lbs. boneless, skinless chicken, cubed
oil for cooking (I use expeller pressed coconut oil)
4 carrots, sliced thinly
1 medium onion, sliced thinly
2 cups broccoli, chopped
2-4 cloves garlic, minced
3/4 cup water
1/2 cup gluten free soy sauce (reduced sodium)
1/3 cup brown sugar
2 T. cornstarch or arrowroot
salt and pepper, to taste
Cooked rice, for serving

Heat a couple of tablespoons of oil in a large skillet over medium high heat.  Season chicken with salt and pepper, then saute it until browned and cooked through. Remove from skillet and set aside.  In the hot skillet (add a little more oil if necessary) stir fry the carrots and onions for several minutes. Once they're crisp/tender, add the broccoli and garlic and cook a couple of minutes longer.
Add the chicken to the skillet with the vegetables.  In a medium bowl, combine the water, soy sauce, and brown sugar.  Add 2/3 of the mixture to the skillet.  Bring to a boil.  To the remaining liquid, add the cornstarch and whisk until smooth. Add to the boiling mixture in the skillet and stir constantly until thickened.
Season with salt and pepper to taste.
Serve over rice.

SRC: Eggless Chocolate Cake with Peanut Butter Frosting

I am very thankful that none of my children have food allergies.  A couple of my older brother's children do and it can make things rather challenging.  This cake, for example, would be a no-no because of the peanut butter frosting.  However, the cake unfrosted would be a great option for my niece Eva, since she's allergic to dairy and eggs....and this cake has neither.  That's really hard to find in baked goods.

That's why I chose this recipe to make for the Secret Recipe Club this month.  The blog I was assigned is called This Mama Cooks, where Anne-Marie's mission is to help busy families get on the road to living a more healthy lifestyle by sharing good-for-you recipes and lifestyle tips.  She even covers health topics like vitamins and nutrition, dental health and braces, skin products, exercise, and weight loss.  

I found several recipes I want to try, like Chicken, Sweet Potato and Apple Skillet, Slow Cooker Machaca Beef , and Huevos Rancheros.... but I just couldn't resist trying an eggless cake.  I made one about 10 years ago and remember really liking it......but for some reason hadn't made it again.  So I figured it was about time I gave it a shot again.  

I really like this cake.  Now, I'm not gonna lie, it won't replace Hershey's Dark Chocolate Cake as my favorite go-to chocolate cake recipe,  but it is a delicious alternative and sure does accommodate people with allergies better.  And even if you don't have allergies, it's great to make if you're having that cake craving and don't have an egg in the house.  

I did change up the frosting recipe, by using my favorite peanut butter frosting from Ina Garten......one that I also used on my birthday cake last year.  But really you could use whatever frosting you like.  

Eggless Chocolate Cake with Peanut Butter Frosting
(Cake from This Mama Cooks, frosting from Ina Garten)

3 cups flour
2 cups sugar
1 tsp. salt
1 tsp. baking soda
9 Tbs. cocoa, sifted (1/2 cup plus 1 Tbs)
2 cups cold water
2 Tbs. white vinegar
3/4 cup oil (I used expeller pressed coconut oil)
2 tsp. vanilla extract

Preheat oven to 350°.
Mix all ingredients in a large bowl using an electric mixer.  Combine well, but don't overbeat.
Pour into a greased 13 x 9 baking pan.
Bake for 30-40 minutes, or until a toothpick comes out clean.
Cool completely before frosting.

Peanut Butter Frosting: 

1 cup powdered sugar

1 cup creamy peanut butter

5 Tbs. unsalted butter, room temperature

3/4 tsp. vanilla extract

1/4 tsp. salt

1/3 cup heavy cream

Grated chocolate for garnish, optional

Place the sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment.  Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work.  Add the cream and beat on high speed until the mixture is light and smooth.

Linked to Trick or Treat Tuesday

Confetti Rice and Bean Salad

I never fail to get a slight sense of panic when I'm in need of a side dish for company or a pot-luck.
A side dish that isn't dessert. (I always have endless ideas for dessert. Bet you'd never guess that about me.)
A side dish that isn't just steamed or sauteed vegetables.

This "salad" is a great option that will nicely accompany different meats or kinds of meals.  It's super easy to throw together and doesn't have any fancy ingredients that I don't normally have on hand.
Okay, I did actually purchase red wine vinegar for this recipe - don't use that one much - but it was cheap and I don't mind having it around.
And I never have cilantro on hand because my dear husband is convinced it's of the devil.
Pshhhh.

Anyhow, I thought it was really good served chilled, but the rest of my family actually preferred it warm.  Bonus - if you top it with a little cheese, you have a great dip for tortilla chips.

I love dishes that are versatile and can be served warm or cool.  Options are always nice.

Confetti Rice and Bean Salad (adapted from Mel's Kitchen Cafe)

Note: I used brown rice - but you could use wild rice or white rice with equally good results.  Just cook according to the package directions.  

Salad:
3 cups cooked rice, cooled to room temperature (see note)
1 (15 oz) can kidney beans, rinsed and drained
1 (15 oz) can black beans, rinsed and drained
1-1/2 cups frozen corn, thawed (or the same amount fresh corn kernels)
4 green onions, white and green parts thinly sliced
1 red pepper, seeded, cored, and diced
1/4 cup minced fresh cilantro (I omitted)

Dressing:
1/3 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 T. sugar
1 garlic clove, minced
1 tsp. salt
1 tsp. ground cumin
1 tsp. chili powder
1/4 tsp. black pepper

In a large bowl, combine all of the salad ingredients and toss.  In a small bowl, whisk together the dressing ingredients and pour over the salad.  Toss to coat.  Chill the salad for at least 2  hours before serving to let the flavors blend.

Linked to Finding Joy in my Kitchen