Banana Muffins

I started making these muffins a few years back and everyone seems to love them.  I find that a lot of the store bought muffins that I have tried have either a heavily artificial banana flavor or they don't taste like bananas at all.  This recipe gives you a moist muffin with just the right amount of banana flavor. I think they are delectable, but that is my humble opinion. Give them a try and let me know what you think. 

Ingredients: 

• 1  1/2 cups all-purpose flour

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• 1/2 teaspoon salt

• 3 bananas, mashed

• 1 teaspoon vanilla extract

• 3/4 cup white sugar

• 1 egg, lightly beaten

• 1/3 canola oil

Instructions: 

Preheat your oven to 375 degrees and line your muffin tins with paper liners.  While your oven is preheating, mix together the flour, baking soda, baking powder and salt in a large bowl. In a separate bowl, beat together bananas, sugar, egg, vanilla and oil. Stir the banana mixture into the flour mixture just until moistened. Don't overwork the batter. Spoon the batter into your muffin tin. Bake for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean. Make sure not to leave them in too long because this can dry them out.  

Flourless Chocolate Cake

This is a great alternative to chocolate cake for those who are gluten-sensitive or just watching their carbs.  This is specifically for chocolate lovers because it is super chocolatey and has the consistency of a brownie more than a cake. I use Truvia baking blend in mine sometimes to lower the carb content but I'm posting the sugar version as well for those of you who want the taste of pure sugar.  

Ingredients: 

• 4 oz semi-sweet chocolate (Bakers and Hershey Brands are gluten-free)
• 1/2 cup butter 
• 1/2 cup unsweetened cocoa  
• 3 eggs, beaten 
• 1/4 cup + 2 tablespoons Truvia baking blend (or 3/4 cup of sugar) 

Instructions:

Preheat over to 300°. Melt chocolate and butter. Mix well. Add cocoa, sugar, and beaten eggs. Mix until fully incorporated.  Place batter in greased 8 inch pan dusted with cocoa powder (I also place parchment paper in the pan to ensure easy removal).  Bake for 25 to 30 minutes. Be sure not to over bake as this dries out the cake.