Banana Chocolate Chip Muffins

December 27th, 2017 | Posted by Milana in Breakfast/Brunch | Recipes - (0 Comments)

Yields: 12 muffins

Serving size: 1 muffin

INGREDIENTS:

4 over-ripe bananas

1/3 cup melted coconut oil or unsalted butter

1/2 cup sugar

1 egg

1 tsp vanilla extract

1 tsp baking soda

Pinch of salt

1 cup white whole wheat flour

1/2 cup Unbleached all purpose flour

1/2 cup semi sweet chocolate chips (plus more for the top)

1/2 cup dark chocolate chunks

DIRECTIONS:

Preheat oven to 350F.

Grease your muffin liners with a quick spray of cooking oil. (Tip: I’ve used liners without this technique before but because the muffins are so moist half of the muffin tends to just stick to the liner and make a mess).

Peel your bananas and throw them in a big bowl with the melted oil and smash it all together with a fork or use a food processor. Keep blending until there’s no big chunks of banana left and the mixture is creamy and smooth.

Add the sugar, egg and vanilla and mix just until combined. Add salt and baking soda and stir. Pour in flour and mix. The mix doesn’t have to be perfectly blended,  just try and get rid of all the flecks of flour. Dump in chocolate chips mix them around a bit so every bite has some chocolatey goodness.

Divide into muffin tins using a quarter cup ice cream scoop. Bake until cake tester or toothpick comes out clean. Usually 18-20 min.

** original recipe has been adapted from How to be lovely.

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Peach Crumb Cake with Vanilla Glaze

December 17th, 2017 | Posted by Milana in Dessert | Recipes - (0 Comments)

http://www.milanasays.com/wp-content/uploads/2017/12/img_8724.mov

Serves: 12

Yields: 12 slices

INGREDIENTS:

CRUMB TOPPING

1-1/4 Cups white whole wheat flour

1/4 cup packed light brown sugar

1/4 cup evaporated cane sugar or granulated sugar

1-1/4 tsp ground cinnamon

1/4 tsp ginger

1/4 tsp nutmeg

Pinch of salt

1/2 cup (4 oz) unsalted butter, coconut oil or vegan shortening, melted

CAKE

1 -1/2 cups Unbleached All purpose flour

1 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1 lb peaches at room temperature peeled, cored and sliced (about medium sliced into 10 slices each or frozen peaches completely thawed and brought to room temp or 2 cans of peaches in 100% juice drained well)

3/4 cup sugar

1/4 cup (2oz) unsalted butter, vegan shortening or coconut oil, softened (don’t melt!)

1/4 cup unsweetened applesauce

2 large eggs

1 tsp vanilla extract

1/3 cup sour cream or Tofutti Sour Supreme

1/3 cup dairy or vegan buttermilk

VANILLA GLAZE (optional)

1/2 cup powdered sugar

1/4 tsp vanilla extract

1 Tbsp Milk of choice

DIRECTIONS:

Heat oven to 350F. Spray a 9″ springform pan with cooking spray and set aside.

For Crumb Topping:

Mix all dry ingredients in a small bowl and pour in melted butter or shortening. Mix well with rubber spatula or fork until combined into crumbs and evenly moistened.

For cake:

In a medium bowl, combine dry ingredients. Peel and slice peaches now if you haven’t already done so. In a stand mixer with paddle attachment, cream butter or shortening with sugar until creamy and pale. Add one egg at a time. Add vanilla and applesauce. In a liquid measuring cup, mix the sour cream with buttermilk. On medium low speed add 1/3 of the flour and 1/2 of the sour cream mixture making sure everything em corporates well before adding another 1/3 of the flour and the rest of the sour cream mixture. Lastly add the rest of the flour mixture just until combined. Turn off mixer and scrape down sides of bowl and fold in with rubber spatula. Pour batter into pan and spread evenly. Layer your peaches on top and sprinkle with crumb mixture. Bake for 50-55 min or until tester comes out dry. In the meantime make glaze if using.

Glaze:

Whisk all ingredients and drizzle over cake. Cake can be served warm.

Original recipe adapted from : Cooking Classy.

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