Grain, Diary, & Sugar Free Banana Muffins

two piece prom dresses

 

UPDATE 6/26/15: Okay, so before you read this recipe, please note that in the past 2 years my understanding of Whole30 has DRASTICALLY improved. I know that the following recipe is not a Whole30 approved option as it is what some people call SWYPO (sex with your pants on). Please proceed forward with the understanding that this recipe is a great one – but not necessarily during a Whole30 challenge. One very important aspect of Whole30 is to get away from paleo-fied foods, such as baked goods, desserts, etc. This recipe is great breakfast option for after your Whole30 if you find that baked goods are not a stumbling block for you. Now, proceed with fair warning :)


We are not dieters. We don’t jump on the bandwagon of fad diets simply because they. don’t. work. Josh and I have however, realized how awful we’ve been at eating well rounded meals and that food may actually have a pretty big impact on our bodies and well being. Duh.

This past week we started the Whole30 Program, which is basically Paleo but with a few more restrictions for 30 days. The key things they tell you to avoid are added sugar, alcohol, grains, legumes, dairy, white potatoes, and preservatives of any kind. The idea of the whole thing is to focus on eating real food – meat, veggies, fruits, eggs, nuts, etc. – and reset your “relationship”  with food. I don’t see either Whole30 or Paleo as diets, but rather a lifestyle change. Because I have some auto immune deficiencies, I figured that it could do no harm at all to cut out things that could potentially be causing me more problems (inflammation of my joints, lack of energy, unexplained weight gain, etc.). Although we don’t think we’ll stick with it forever, I doubt that I’ll stray too far from the basics. In the past week, I’ve felt awesome (other than sugar withdrawal headaches). If you’ve never heard of Whole30 or Paleo, I really encourage you to check them out! It is so worth giving it a try, because the worst thing that could happen is that you find you enjoy eating more fruits and veggies!

I’ll do a full recap of what I’ve been eating and will be posting more recipes over the coming weeks, but right now I want to tell you about the banana muffins pictured above. Although some may argue that a few of the ingredients aren’t 100% Whole30 compliant (baking soda & baking powder), I say…pick your battles. I’ve been having a hard time getting a decent breakfast in me before work, so if a wholesome muffin can do the trick I think that’s worth it!

My recipe is inspired by this one. Because I didn’t have cashews or walnut oil, I figured I’d fudge the recipe a little and create my own. (BTW- this gal’s blog has been such a great encouragement to me and has supplied some pretty awesome recipe references! PLUS she’s a young Christian woman who met her husband while working at Camp. Bonus points!)

Grain, Diary, & Sugar Free Banana Muffins

Yield: 1 dozen muffins

Ingredients

  • 3 very ripe bananas
  • ~1/3 cup almond butter (approximate - I used 2 big spoonfuls)
  • 2 eggs
  • 1 1/2 cups almond flour/meal (if you've made almond milk you can use the meal from that!)
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/4 tsp. salt
  • 3 Tbsp. shredded coconut (optional, but delicious!)

Instructions

  1. Coconut oil to grease your muffin tin
  2. Begin by mixing your bananas, almond butter, and eggs.
  3. In a separate bowl, combine almond flour, baking soda, baking powder, cinnamon, nutmeg, salt, and shredded coconut.
  4. Add dry ingredients into your banana mixture and mix until combined.
  5. Grease your muffin tins and fill with 2/3 full with batter.
  6. Bake for 12-15 minutes at 375 degrees or until toothpick comes out clean.
  7. Let cool completely before storing.
  8. ENJOY!
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Grain, Dairy, & Sugar Free Banana Muffins | Simply Mrs. Edwards

These muffins don’t stand much of a chance of making it through the week. They are seriously delicious! I hope that you enjoy them just as much as we have been :)

Getting healthy,
Mrs. Edwards

Ginger Softies

Just a quick post to share a favorite Christmas cookie recipe. Although, I think they’re far too good to only make at Christmas! Hope you enjoy these ginger softies, as I fondly call them :)

Ginger Softies | Simply Mrs. Edwards

Ginger Softies

  • 2 c. sugar + extra for rolling cookies in
  • 1 1/2 c. softened butter
  • 2 eggs
  • 1/2 c. molasses
  • 4 1/2 c. flour
  • 4 tsp. baking soda
  • 2 tsp. cinnamon
  • 2 tsp. ground ginger
  • 1/2 tsp. ground cloves
  • 1/2 tsp. salt
  1. Cream together sugar, softened butter, eggs, and molasses. Set aside.
  2. In a separate bowl sift flour, baking soda, ginger, cloves, and salt.
  3. Add dry ingredients to creamed mixture. Mix until just combined.
  4. Chill dough for about 30 minutes, or until firm.
  5. Shape into 1 inch balls and roll in sugar to coat. Place on greased sheet pans about 2 inches apart.
  6. Bake at 350 F for 8-12 minutes, or until set. Be careful not to bake these too long! You’ll want to pull them out when they start to crack and still have some moisture on the top.
  7. Cool on wire racks and ENJOY!

These cookies could make a perfect snack for a certain white bearded jolly man :)

Ginger Softies | Simply Mrs. Edwards

I hope that you have a great Christmas with those who you love the most!

Holly & jolly,
Mrs. Edwards

Ginger Softies

Prep time:
Cook time:
Total time:
Serves: 4 dozen
Ingredients
  • 2 c. sugar + extra for rolling cookies in
  • 1 1/2 c. softened butter
  • 2 eggs
  • 1/2 c. molasses
  • 4 1/2 c. flour
  • 4 tsp. baking soda
  • 2 tsp. cinnamon
  • 2 tsp. ground ginger
  • 1/2 tsp. ground cloves
  • 1/2 tsp. salt
Instructions
  1. Cream together sugar, softened butter, eggs, and molasses. Set aside.
  2. In a separate bowl sift flour, baking soda, ginger, cloves, and salt.
  3. Add dry ingredients to creamed mixture. Mix until just combined.
  4. Chill dough for about 30 minutes, or until firm.
  5. Shape into 1 inch balls and roll in sugar to coat. Place on greased sheet pans about 2 inches apart.
  6. Bake at 350 F for 8-12 minutes, or until set. Be careful not to bake these too long! You’ll want to pull them out when they start to crack and still have some moisture on the top.
  7. Cool on wire racks and ENJOY!

Flourless Peanut Butter Cookies

Flourless Peanut Butter Cookies // Simply Mrs. Edwards

A few months ago, I took the plunge and began cutting gluten out of my diet. It has been the roughest yet most rewarding diet change I’ve ever made. Cutting gluten out has helped me immensely with migraines but sometimes I crave the stuff like nobody’s business. I love baking and have really missed being able to easily (and inexpensively) whip up a loaf of bread or batch of cookies. Well, I think I’ve finally found a good solution for my cookie cravings! And guess what…it only requires 3 ingredients, all of which you most likely have in your cupboard! These cookies are amazing, even if you don’t have to avoid gluten like the plague.

Flourless Peanut Butter Cookies

  • 1/2 cup peanut butter
  • 1/4 cup packed brown sugar
  • 1 egg
  1. Preheat oven to 350 degrees.
  2. Combine all ingredients in a bowl and mix thoroughly.
  3. Line a baking sheet with parchment paper and drop the dough in teaspoon sized dollops.
  4. Place sheet in the freezer for about an hour. Remove from freezer and using a fork, flatten cookies.
  5. Bake for 7-10 minutes. Let cool completely on the pan and remove with a spatula.
  6. ENJOY!

This makes a pretty small batch, which is great for me because I may or may not be tempted to eat them all in one sitting. The recipe can easily be doubled or tripled if you’d like. Hope you love these just as much as I do!

Flourless Peanut Butter Cookies // Simply Mrs. Edwards

Thankful for cookies,
Mrs. Edwards

 

Soufflé So Fancy

The other night, I was on quite the cooking binge. I made an amazing Pasta Pie (recipe to come soon, promise!) and for dessert I was craving something rich and sweet. Although I’d never tried my hand at making any type of soufflé, I figured it was high time. One stipulation:  it had to be an easy and fail-proof recipe, but most importantly delicious. Voila!20120127-204047.jpg Admittedly,  they were much more cakey than your typical airy soufflé. Either way, they were chocolate and they were GOOD

This recipe is an adaptation of this recipe over here. If you need help learning how to scald milk, watch this video  this video.

Hope you enjoy this just as much as we did! These tasty treats have a very good chance of making a reappearance for Valentines day :)

Love,
Mrs. Edwards

Easy Chocolate Soufflés
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • 1/4 cup butter
  • 3/4 cup sugar
  • 1/2 teaspoon vanilla extract
  • 2 eggs
  • 1/3 cup milk
  • 1/3 cup all-purpose flour
  • 1/3 cup cocoa
  • 3/4 teaspoon baking powder
  • 1/2 cup whipping cream
  • 1 tablespoons powdered sugar
Instructions
  1. Preheat oven to 325 degrees.
  2. Grease and sugar four 6-ounce ramekins.
  3. In large mixing bowl, beat butter, sugar and vanilla until light and fluffy.
  4. Add eggs, one at a time, beating well after each addition.
  5. Scald milk
  6. Sift together flour, cocoa and baking powder. Add alternately with milk mixture to butter mixture. Beat 1 minute on medium.
  7. Divide batter evenly among ramekins.
  8. Place ramekins in an 8-inch square pan. Pour hot water in bottom of pans to 1/8 inch deep and place pans in oven. Bake for 45-50 minutes or until toothpick inserted comes out clean.
  9. Remove pans from oven and let ramekins stand in water for 5 minutes.
  10. Remove ramekins from water and let cool slightly.
  11. You can serve in dish or invert onto dessert plates.
  12. For topping: beat whipping cream and powdered sugar in small mixing bowl until stiff and spoon onto warm soufflés.
  13. ENJOY!

Afterhours Baking

It is 1:40am…guess what I just finished? These puppies:

After dinner I managed to take a 3hr pre-bed nap (as my Dad calls them), so I was wide awake at midnight. I’ve had some rapidly ripening bananas in my kitchen and Josh has been subtly hinting at banana bread for a few days. So, I spent the wee hours baking up these amazingly delicious Banana Chocolate Chips Muffins.

The recipe, as most of my recent favorites, originated from allrecipes.com (see the original here). This one however, I tweaked to make my own.

Ingredients:

  • 1 3/4 c. all-purpose flour
  • 6 Tbsp. sugar + 6 Tbsp. brown sugar
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 tsp. cinnamon
  • 1 egg
  • 1/2 c. vegetable oil
  • 1/2 c. sour cream
  • 1 tsp. vanilla extract
  • 1 c. mashed ripe bananas
  • splash of milk
  • 3/4 c. chocolate chips

Directions:

  1. Preheat oven to 350 degrees F.
  2. Combine flour, sugar(s), baking powder, baking soda, salt, and cinnamon
  3. In another bowl combine egg, oil, sour cream (or yogurt), and vanilla
  4. Mix wet and dry ingredients together until just combined
  5. Fold in bananas and chocolate chips
  6. Add a splash of milk if its looking too dry
  7. Fill greased muffin cups two-thirds full
  8. Bake for 20-25 mins. or until a toothpick comes out clean
  9. Cool for about 5 minutes and ENJOY!

These definitely make it onto my favorites list, Josh’s too! I’ve already eaten 4 and the rest don’t stand much of a chance of survival through tomorrow (err, I mean today?) Off to bed I go! :)

Full of chocolatelybananadeliciousness,
Mrs. Edwards